| Rights | Preview | Issue Date | Title | Author(s) | Type |
| openAccess |  | 2021 | Acylglycerol synthesis including EPA and DHA from rainbow trout (Oncorhynchus mykiss) belly flap oil and caprylic acid catalyzed by Thermomyces lanuginosus lipase under supercritical carbon dioxide | Pando, Mª Elsa; Rodríguez, Alicia; Valenzuela, Mª Antonieta; Berríos, Mª Macarena; Rivera, Matías; Romero, Nalda; Barriga, A.; Aubourg, Santiago P. CSIC ORCID | artículo |
| closedAccess | | 22-Dec-2010 | Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain | García-González, Diego L. CSIC ORCID ; Romero, Nalda; Aparicio López, Ramón | artículo |
| openAccess |  | 30-Oct-1997 | Comportamiento de aceites poliinsaturados en la preparación de patatas fritas para consumo inmediato: Formación de nuevos compuestos y comparación de métodos analíticos | Masson, Lilia; Robert, Paz; Romero, Nalda; Izaurieta, Macarena; Valenzuela, S.; Ortiz, Jaime; Dobarganes, M. Carmen CSIC | artículo |
| openAccess |  | 30-Dec-2001 | Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento | Robert, Paz; Masson, Lilia; Romero, Nalda; Dobarganes, M. Carmen CSIC ; Izaurieta, Macarena; Ortiz, Jaime; Wittig, Emma | artículo |
| closedAccess |  | 2016 | Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage | Romero, Nalda; Saavedra, Jorge; Tapia, Francisco; Sepúlveda, Betsabet; Aparicio López, Ramón | artículo |
| openAccess |  | 2018 | Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing | Pando, Mª Elsa; Rodríguez, Alicia; Galdames, Andrea; Berríos, Mª Macarena; Rivera, Matías; Romero, Nalda; Valenzuela, Mª Antonieta; Ortiz, Jaime; Aubourg, Santiago P. CSIC ORCID | artículo |
| openAccess |  | 30-Jun-2002 | Stability of potato chips fried in vegetable oils with different degree of unsaturation. | Masson, Lilia; Robert, Paz; Dobarganes, M. Carmen CSIC ; Urra, Carlos; Romero, Nalda; Ortiz, Jaime; Goicoechea, E.; Pérez, P.; Salamé, E.; Torres, Rodrigo | artículo |
