M. Candela

Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction

M. Candela, Icíar Astiasarán, J. Bello · Journal of Agricultural and Food Chemistry · 1998 · 160 citations

Lipid Analysis, Nutrition, Fatty Acids +16

Cooking and Warm-Holding:  Effect on General Composition and Amino Acids of Kidney Beans (<i>Phaseolus vulgaris</i>), Chickpeas (<i>Cicer arietinum</i>), and Lentils (<i>Lens culinaris</i>)

M. Candela, Icíar Astiasarán, José Belló · Journal of Agricultural and Food Chemistry · 1997 · 87 citations

Nutrition, Amino Acids, Food Analysis +18

Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)

M. Candela, Icíar Astiasarán, J. Bello · Food Chemistry · 1997 · 84 citations

Solea Solea, Nutrition, Fatty Acids +6

Effect of Frying on the Fatty Acid Profile of Some Meat Dishes

M. Candela, Icíar Astiasarán, J. Bello · Journal of Food Composition and Analysis · 1996 · 19 citations

Food Chemistry, Nutrition, Fatty Acid Profile +6