Nerea Cabo

Infrared spectroscopy in the study of edible oils and fats

Marı́a D. Guillén, Nerea Cabo · Journal of the Science of Food and Agriculture · 1997 · 539 citations · Full text

Food Chemistry, Lipid Analysis, Edible Oils +13

Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region

Marı́a D. Guillén, Nerea Cabo · Journal of the American Oil Chemists Society · 1997 · 405 citations

Food Chemistry, Abstract Fourteen Samples, Fourier Transform +12

Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils

Marı́a D. Guillén, Nerea Cabo · Food Chemistry · 2002 · 381 citations

Food Chemistry, Fourier Transform, Edible Oils +12

Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions

Mar�a D Guill�n, Nerea Cabo · Journal of the Science of Food and Agriculture · 2000 · 188 citations

Engineering, Food Analysis, Chemistry +18

Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra To Evaluate the Degree of Oxidation of Edible Oils

Marı́a D. Guillén, Nerea Cabo · Journal of Agricultural and Food Chemistry · 1999 · 173 citations