Claudio D. Ceballos

Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test

Claudio D. Ceballos, Marı́a José Moyano, Isabel M. Vicario et al. · Journal of the American Oil Chemists Society · 2003 · 42 citations

Botany, Food Analysis, Green Chemistry +16

Qualitative and quantitative electroanalysis of synthetic phenolic antioxidant mixtures in edible oils based on their acid–base properties

Sebastián Noel Robledo, Marı́a Alicia Zón, Claudio D. Ceballos et al. · Food Chemistry · 2011 · 40 citations

Food Chemistry, Chemical Engineering, Polyphenolics +8

Synthetic antioxidants determination in lard and vegetable oils by the use of voltammetric methods on disk ultramicroelectrodes

Claudio D. Ceballos, Héctor Fernández · Food Research International · 2000 · 40 citations

Food Chemistry, Chemical Engineering, Polyphenolics +9

Analysis and characterization of edible oils by chemometric methods

Liliana Giacomelli, M. Mattea, Claudio D. Ceballos · Journal of the American Oil Chemists Society · 2006 · 36 citations

Engineering, Flavoromics, Chemical Composition +18

Visible-light promoted degradation of the commercial antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT): a kinetic study

Susana Criado, Carolina Allevi, Claudio D. Ceballos et al. · Redox Report · 2007 · 29 citations · Full text

Commercial Phenolic Antioxidants, Vitamin B2, Photobiology +17