Patricia Sancho Uriarte

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

Marı́a D. Guillén, Patricia Sancho Uriarte · Food Chemistry · 2011 · 182 citations

Food Chemistry, Prolonged Heating, Frying Temperature +1

Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time

Marı́a D. Guillén, Patricia Sancho Uriarte · Food Chemistry · 2012 · 110 citations

Industrial Fryer, Nmr Spectroscopy, Prolonged Period

Contribution to Further Understanding of the Evolution of Sunflower Oil Submitted to Frying Temperature in a Domestic Fryer: Study by¹H Nuclear Magnetic Resonance

Marı́a D. Guillén, Patricia Sancho Uriarte · Journal of Agricultural and Food Chemistry · 2009 · 90 citations

Degradation Rate, Frying Temperature, Biochemistry +11

Formation of toxic alkylbenzenes in edible oils submitted to frying temperature

Patricia Sancho Uriarte, Marı́a D. Guillén · Food Research International · 2010 · 85 citations

Food Chemistry, Toxic Alkylbenzenes, Edible Oils +2

Simultaneous control of the evolution of the percentage in weight of polar compounds, iodine value, acyl groups proportions and aldehydes concentrations in sunflower oil submitted to frying temperature in an industrial fryer

Marı́a D. Guillén, Patricia Sancho Uriarte · Food Control · 2011 · 55 citations

Food Chemistry, Simultaneous Control, Polar Compounds +2