Author:
Bayés-García Laura,Calvet Teresa
Funder
Gobierno de España Ministerio de Ciencia e Innovación
Ministerio de Ciencia e Innovación
Reference27 articles.
1. Crystallization and Transformation of Polymorphic Forms of Trioleoyl Glycerol and 1,2-Dioleoyl-3-rac-linoleoyl Glycerol;Bayés-García;Journal of Physical Chemistry B,2013
2. Authentication of Iberian dry-cured ham: New approaches by polymorphic fingerprint and ultrahigh resolution mass spectrometry;Bayés-García;Food Control,2016
3. In situ crystallization and transformation kinetics of polymorphic forms of saturated-unsaturated-unsaturated triacylglycerols: 1-palmitoyl-2,3-dioleoyl glycerol, 1-stearoyl-2,3-dioleoyl glycerol, and 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol;Bayés-García;Food Research International,2016
4. From Trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: Crystallization and polymorphic transformation examined with differential scanning calorimetry and X ray diffraction techniques;Bayés-García;Food Research International,2017
5. Polymorphic fingerprint as an approach to authenticate Iberian pig categories;Bayés-García;Journal of the American Oil Chemists’ Society,2021