Gloria Márquez‐Ruiz

Interactions between fat and food during deep-frying

Carmen Dobarganes, Gloria Márquez‐Ruiz, Joaquı́n Velasco · European Journal of Lipid Science and Technology · 2000 · 214 citations

Agriculture, Food Science, Nutritional Sciences +17

Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

Daniel Barrera‐Arellano, Ma Victoria Ruiz Méndez, Joaquı́n Velasco et al. · Journal of the Science of Food and Agriculture · 2002 · 161 citations

Agriculture, Biochemistry, Food Science +15

Oxidative stability of sunflower oils differing in unsaturation degree during long‐term storage at room temperature

M. Martín‐Polvillo, Gloria Márquez‐Ruiz, M. C. Dobarganes · Journal of the American Oil Chemists Society · 2004 · 161 citations

Agriculture, Biochemistry, Chemistry +16

High Performance Size Exclusion Chromatography of Polar Compounds in Heated and Non‐Heated Fats

M. C. Dobarganes, Gloria Márquez‐Ruiz · Fette Seifen Anstrichmittel · 1988 · 152 citations

Agriculture, Biochemistry, Food Science +14

Interactions between fat and food during deep-frying

Carmen Dobarganes, Gloria Márquez‐Ruiz, Joaquı́n Velasco · European Journal of Lipid Science and Technology · 2000 · 146 citations

Agriculture, Food Science, Nutritional Sciences +17