Mono-and polyunsaturated lipids are widely distributed in Nature, and are structurally and
functionally a diverse class of molecules with a variety of physicochemical, biological …

Nuclear Magnetic Resonance (NMR) Spectroscopy has been extensively used for the
analysis of olive oil and it has been established as a valuable tool for its quality assessment …

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …

A New York Times bestseller Named one of The Economist's Books of the Year 2014
Named one of The Wall Street Journal's Top Ten Best Nonfiction Books of 2014 Kirkus …

The purpose of this work was to study the mechanistic pathways of degradation of
polysorbates (PS) 20 and PS80 in parenteral formulations. The fate of PS in typical protein …

The interest in the analysis of lipids and phospholipids is continuously increasing due to the
importance of these molecules in biochemistry (eg in the context of biomembranes and lipid …

The authentication and quality assessment of virgin olive oil were performed using high‐
resolution 1H and 13C NMR spectroscopy. An overview of the various determinations …

The carbonyl function of volatile aldehydes is discussed from methodological point of view
(reactivity and analysis method). From this presentation, an inventory of volatile aldehydes …

The evolution of the abundance of the different types of aldehydes, including those that are
genotoxic and cytotoxic, oxygenated α, β unsaturated, in the headspace of extra virgin olive …

This review summarizes present‐day knowledge provided by proton nuclear magnetic
resonance (1H NMR) concerning food lipid thermo‐oxidative degradation. The food lipids …