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Velasco, Joaquín

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Firma en Digital.CSIC (*)
Velasco, Joaquín
 
Centro o Instituto
CSIC - Instituto de la Grasa (IG)
 
Departamento
Caracterización y Calidad de Lípidos. Grupo: Modificaciones de los Lípidos de los Alimentos
 
Categoría Profesional
Científico Titular
 
Especialización
Modificaciones de los Lípidos de los Alimentos.
 
Email
velasco@ig.csic.es
 
ORCID
 
Página web
 
Otros identificadores (con url)
 

Publications

Resultados 61-80 de 80.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
61openAccess465.pdf.jpg30-dic-2000Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oilsVelasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC ; Márquez Ruiz, Gloria CSIC ORCIDartículo
62closedAccessaccesoRestringido.pdf.jpgabr-2003Oxidation of mixtures of triolein and trilinolein at elevated temperaturesKamal-Eldin, Afaf; Velasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo
63openAccessMarmesat.pdf.jpg30-sep-2006Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fractionMarmesat, Susana CSIC; Velasco, Joaquín CSIC ORCID ; Ruiz Méndez, Mª Victoria CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo
64closedAccessaccesoRestringido.pdf.jpg2002Oxidative stability of virgin olive oilVelasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo de revisión
65openAccessfoods-10-03081.pdf.jpg11-dic-2021Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower OilsHolgado, Francisca CSIC ORCID ; Ruiz Méndez, Mª Victoria CSIC ORCID ; Velasco, Joaquín CSIC ORCID ; Márquez Ruiz, Gloria CSIC ORCIDartículo
66openAccessfoods-12-02125-v3.pdf.jpg24-may-2023Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace OilVelasco, Joaquín CSIC ORCID ; García-González, Aída CSIC; Zamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID ; Ruiz Méndez, Mª Victoria CSIC ORCIDartículo
67closedAccessaccesoRestringido.pdf.jpgmay-2007Quality of used frying fats and oils: Comparison of rapid tests based on chemical and physical oil propertiesMarmesat, Susana CSIC; Rodrigues Machado, Eliana; Velasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo
68closedAccess2010Quantitation of Hydroperoxy-, Keto- and Hydroxy-Dienes During Oxidation of FAMEs from High-Linoleic and High-Oleic Sunflower OilsMorales, Arturo CSIC ORCID; Dobarganes, M. Carmen CSIC ; Márquez Ruiz, Gloria CSIC ORCID; Velasco, Joaquín CSIC ORCID artículo
69closedAccessaccesoRestringido.pdf.jpg2005Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oilsVelasco, Joaquín CSIC ORCID ; Marmesat, Susana CSIC; Berdeaux, O.; Márquez Ruiz, Gloria CSIC ORCID; Dobarganes, M. Carmen CSIC artículo
70closedAccess16-mar-2012Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oilsMorales, Arturo CSIC ORCID; Marmesat, Susana CSIC; Dobarganes, M. Carmen CSIC ; Márquez Ruiz, Gloria CSIC ORCID; Velasco, Joaquín CSIC ORCID artículo
71closedAccessaccesoRestringido.pdf.jpg2008Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperaturesMarmesat, Susana CSIC; Velasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo
72openAccessPostP_2018_JCA_V1547_P62.pdf.jpg27-abr-2018Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysisVelasco, Joaquín CSIC ORCID ; Morales, Arturo CSIC ORCID; Ruiz Méndez, Mª Victoria CSIC ORCID ; Márquez Ruiz, Gloria CSIC ORCIDartículo
73openAccessPolar.pdf.jpg30-jun-2007A rapid method for determination of polar compounds in used frying fats and oilsMarmesat, Susana CSIC; Velasco, Joaquín CSIC ORCID ; Márquez Ruiz, Gloria CSIC ORCID; Dobarganes, M. Carmen CSIC artículo
74openAccessLWT_2022_V160_113291.pdf.jpg15-abr-2022Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHAWen, Yun-Qi; Xue, Chang Hu; Zhang, Hong Wei; Xu, Li-Li CSIC ORCID; Wang, Xiao Han; Bi, Shi Jie; Xue, Qian Qian; Xue, Yong; Li, Zhao-Jie; Velasco, Joaquín CSIC ORCID ; Jiang, Xiao-Mingartículo
75openAccess575.pdf.jpg30-jun-2009Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturationMarmesat, Susana CSIC; Morales, Arturo CSIC ORCID; Velasco, Joaquín CSIC ORCID ; Ruiz Méndez, Mª Victoria CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo
76closedAccessaccesoRestringido.pdf.jpg2002Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas–liquid chromatographyVelasco, Joaquín CSIC ORCID ; Berdeaux, O.; Márquez Ruiz, Gloria CSIC ORCID; Dobarganes, M. Carmen CSIC artículo
77openAccessfoods-10-02906.pdf.jpg24-nov-2021Stability of bioactive compounds in olive-pomace oil at frying temperature and incorporation into fried foodsRuiz Méndez, Mª Victoria CSIC ORCID ; Márquez Ruiz, Gloria CSIC ORCID; Holgado, Francisca CSIC ORCID ; Velasco, Joaquín CSIC ORCID artículo
78closedAccessaccesoRestringido.pdf.jpg26-jun-2002Ultrasonic assessment of oil quality during fryingBenedito, J.; Mulet, Antonio; Velasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC artículo
79openAccessPostP_2019_JSF_V149_P42.pdf.jpgjul-2019Utilization of pressurized CO2, pressurized ethanol and CO2-expanded ethanol mixtures for de-oiling spent bleaching earthsSubra-Paternault, P.; Harscoat-Schiavo, C.; Savoire, R.; Brun, M.; Velasco, Joaquín CSIC ORCID ; Ruiz Méndez, Mª Victoria CSIC ORCID artículo
80openAccessVariables.pdf.jpg30-sep-2003Variables affecting lipid oxidation in dried microencapsulated oilsVelasco, Joaquín CSIC ORCID ; Dobarganes, M. Carmen CSIC ; Márquez Ruiz, Gloria CSIC ORCIDartículo