Joaquı́n Velasco

Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats: results of collaborative studies and the standardized method (Technical report)

M. C. Dobarganes, Joaquı́n Velasco, A. Dieffenbacher · Pure and Applied Chemistry · 2000 · 245 citations · Full text

Agriculture, Chemistry, Food Science +17

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

Joaquı́n Velasco, Mogens L. Andersen, Leif H. Skibsted · Food Chemistry · 2003 · 234 citations

Agriculture, Chemistry, Food Science +15

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

Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil

Manuel Brenes, Aránzazu García, M. Carmen Dobarganes et al. · Journal of Agricultural and Food Chemistry · 2002 · 189 citations

Agriculture, Biochemistry, Food Science +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