Concepedia
Statistics
Publications
9
Citations
371
H-Index
Active since
1981
Affiliations
University of Chile(Current)
Instituto de la Grasa
L. Masson is an author at University of Chile specializing in health sciences, food chemistry, and nutrition.
Top concepts
HealthFood ChemistryNutritionFood QualityMetabolismFood SafetyPlant FoodsBiotechnologyFood PreservativesBotany
Publications per year
1981–2006
Variation of Milk Citrate with Stage of Lactation and De Novo Fatty Acid Synthesis in Dairy Cows
P. C. Garnsworthy, L. Masson, A.L. Lock et al. · Journal of Dairy Science · 2006 · 185 citations · Full text
Stability of spray‐dried encapsulated carotenoid pigments from rosa mosqueta (<i>Rosa rubiginosa</i>) oleoresin
Paz Robert, R. M. Carlsson, Nalda Romero et al. · Journal of the American Oil Chemists Society · 2003 · 51 citations · Full text
Botany, Food Analysis, Food Preservation +17
Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.
L. Masson, Paz Robert, Nalda Romero et al. · Grasas y Aceites · 1997 · 37 citations · Full text
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.
L. Masson, Paz Robert, Macarena Izaurieta et al. · Grasas y Aceites · 1999 · 31 citations · Full text
Food Chemistry, Nutrition, Polyphenolics +15
Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage
L. Masson, Paz Robert, M. C. Dobarganes et al. · Grasas y Aceites · 2002 · 19 citations · Full text
Nutrition, Food Analysis, Potato Chip +16
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