Marı́a D. Guillén

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

Rapid simultaneous determination by proton NMR of unsaturation and composition of acyl groups in vegetable oils

Marı́a D. Guillén, Ainhoa Ruiz‐Aracama · European Journal of Lipid Science and Technology · 2003 · 227 citations

Chemical Composition, Food Analysis, Chemistry +18

High resolution 1H nuclear magnetic resonance in the study of edible oils and fats

Marı́a D. Guillén, Ainhoa Ruiz‐Aracama · Trends in Food Science & Technology · 2001 · 204 citations

Food Chemistry, Lipid Analysis, Edible Oils +8