Lilia Masson

Microencapsulation of H. pluvialis oleoresins with different fatty acid composition: Kinetic stability of astaxanthin and alpha-tocopherol

Andrés Bustamante, Lilia Masson, Joaquı́n Velasco et al. · Food Chemistry · 2015 · 65 citations · Full text

Engineering, Biochemistry, Biotechnology +5

Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent‐extraction

Paula Jiménez, Lilia Masson, Andrés Barriga et al. · European Journal of Lipid Science and Technology · 2010 · 63 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +15

Effect of α-tocopherol, α-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature

Nalda Romero, Paz Robert, Lilia Masson et al. · Food Chemistry · 2007 · 50 citations · Full text

Antioxidant-stripped Canola Oil, Rosa Mosqueta Shell, Phytochemistry +2

Bioconversion of α-linolenic acid to n-3 LCPUFA and expression of PPAR-alpha, acyl coenzyme A oxidase 1 and carnitine acyl transferase I are incremented after feeding rats with α-linolenic acid-rich oils

Daniel Gonzalez‐Mañán, Gladys Tapia, Juan G. Gormaz et al. · Food & Function · 2012 · 48 citations · Full text

Effect of α‐tocopherol and α‐tocotrienol on the performance of Chilean hazelnut oil (<i>Gevuina avellana</i> Mol) at high temperature

Nalda Romero, Paz Robert, Lilia Masson et al. · Journal of the Science of Food and Agriculture · 2004 · 24 citations · Full text

Food Chemistry, Medicine, Nutraceutical Ingredient +8