Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions by Gloria Márquez-Ruiz, Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco

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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods by María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado, Joaquín Velasco

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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils by Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco, Gloria Márquez-Ruiz

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Effectiveness of α-, γ- and δ-Tocopherol in a CLA-Rich Oil by Gloria Márquez-Ruiz, María del Carmen García-Martínez, Francisca Holgado, Joaquín Velasco

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Influence of the Physical State of Spray-Dried Flavonoid-Inulin Microparticles on Oxidative Stability of Lipid Matrices by Guibeth Morelo, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert

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Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability by Denisse Cáceres, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert

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