L. Masson - Concepedia

Author

L. Masson

University of Chile

Also Known As

L Masson, L. Masson, L.L. Masson, Louis Masson, Manuel Camiruaga, Masson, L.

Publications

428

Citations

H-Index

Concepts

All Affiliations

University of Chile Instituto de la Grasa

About

L. Masson is an author at University of Chile specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	149
2	Engineering	1	1	10
3	Medicine	1	1	15
4	Natural Sciences	1	1	51
5	Public Health	1	1	10

L. Masson

Publications

371

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Dairy Science	2006	185
Stability of spray‐dried encapsulated carotenoid pigments from rosa mosqueta (<i>Rosa rubiginosa</i>) oleoresin Paz Robert, R. M. Carlsson, Nalda Romero, Journal of the American Oil Chemists Society BotanyFood AnalysisFood PreservationChemistryRosa Mosqueta	2003	51
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, Grasas y Aceites	1997	37
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector. L. Masson, Paz Robert, Macarena Izaurieta, Grasas y Aceites Food ChemistryNutritionPolyphenolicsSoybean-canola OilsDeep Frying	1999	31
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, Grasas y Aceites NutritionFood AnalysisPotato ChipAscorbyl PalmitateFatty Acid Ratio	2002	19
[Fatty acid composition and cholesterol content in naturally canned jurel, sardine, salmon, and tuna]. Nalda Romero, Paz Robert, L. Masson, PubMed Food ChemistryNutritionLipid AnalysisFood CompositionCardiovascular Disease	1996	15
COMPARATIVE LIPIDS EVOLUTION DURING COLD STORAGE OF THREE AVOCADO CULTIVARS. Juvenal G. Luza, L.A. Lizana, L. Masson Acta Horticulturae Food ChemistryBiologyLipid AnalysisPost-harvest PhysiologyFood Storage	1990	13
Relative nutritional value of various dietary fats and oils L. Masson Journal of the American Oil Chemists Society Lipid AnalysisNutritionNutritive ValueExperimental NutritionLinoleic Acid	1981	10
Biotechnological alternatives for omega-3 polyunsaturated fatty acids production I. Hinzpeter, Carolina Shene, L. Masson Grasas y Aceites BiosynthesisMarine BiotechnologyFood FermentationEngineeringOmega-3 Fatty Acid	2006	10

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