ASCENSIÓN RUEDA ROBLES-rekin lankidetzan egindako argitalpenak (4)

2017

  1. Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process

    LWT - Food Science and Technology, Vol. 75, pp. 466-472

2016

  1. Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils. Role of polyphenols and tocopherols

    Journal of AOAC International, Vol. 99, Núm. 2, pp. 489-494

2015

  1. Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

    Food Chemistry, Vol. 188, pp. 496-503

2014

  1. Characterization of fatty acid profile of argan oil and other edible vegetable oils by gas chromatography and discriminant analysis

    Journal of Chemistry, Vol. 2014