| Interactions between fat and food during deep‐frying C Dobarganes, G Márquez‐Ruiz, J Velasco European Journal of Lipid Science and Technology 102 (8‐9), 521-528, 2000 | 564 | 2000 |
| High performance size exclusion chromatography of polar compounds in heated and non‐heated fats MC Dobarganes, MC Pérez‐Camino, G Márquez‐Ruíz Lipid/Fett 90 (8), 308-311, 1988 | 256 | 1988 |
| Oxidative stability of sunflower oils differing in unsaturation degree during long‐term storage at room temperature M Martín‐Polvillo, G Márquez‐Ruiz, MC Dobarganes Journal of the American Oil Chemists' Society 81 (6), 577-583, 2004 | 231 | 2004 |
| Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content D Barrera‐Arellano, V Ruiz‐Méndez, J Velasco, G Márquez‐Ruiz, ... Journal of the Science of Food and Agriculture 82 (14), 1696-1702, 2002 | 189 | 2002 |
| Oxidized fats in foods C Dobarganes, G Márquez-Ruiz Current Opinion in Clinical Nutrition & Metabolic Care 6 (2), 157-163, 2003 | 166 | 2003 |
| Variables affecting lipid oxidation in dried microencapsulated oils J Velasco, C Dobarganes, G Márquez-Ruiz Grasas y aceites 54 (3), 304-314, 2003 | 158 | 2003 |
| Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard G Márquez-Ruiz, N Jorge, M Martín-Polvillo, MC Dobarganes Journal of Chromatography A 749 (1-2), 55-60, 1996 | 152 | 1996 |
| Bioavailability of n–3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil JMW Wallace, AJ McCabe, PJ Robson, MK Keogh, CA Murray, PM Kelly, ... Annals of Nutrition and Metabolism 44 (4), 157-162, 2000 | 132 | 2000 |
| Heterogeneous aspects of lipid oxidation in dried microencapsulated oils J Velasco, S Marmesat, C Dobarganes, G Márquez-Ruiz Journal of Agricultural and Food Chemistry 54 (5), 1722-1729, 2006 | 127 | 2006 |
| Possible adverse effects of frying with vegetable oils C Dobarganes, G Márquez-Ruiz British Journal of Nutrition 113 (S2), S49-S57, 2015 | 123 | 2015 |
| Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils MC Dobarganes, G Marquez-Ruiz, MC Perez-Camino Journal of agricultural and food chemistry 41 (4), 678-681, 1993 | 118 | 1993 |
| Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets J Velasco, S Marmesat, O Bordeaux, G Márquez-Ruiz, C Dobarganes Journal of Agricultural and Food Chemistry 52 (14), 4438-4443, 2004 | 115 | 2004 |
| Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour M Mesías, F Holgado, G Márquez-Ruiz, FJ Morales LWT 73, 528-535, 2016 | 114 | 2016 |
| Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage K Heinzelmann, K Franke, J Velasco, G Marquez-Ruiz European Food Research and Technology 211, 234-239, 2000 | 107 | 2000 |
| Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature D Barrera‐Arellano, V Ruiz‐Méndez, G Márquez Ruiz, C Dobarganes Journal of the Science of Food and Agriculture 79 (13), 1923-1928, 1999 | 105 | 1999 |
| Headspace solid-phase microextraction of oil matrices heated at high temperature and phthalate esters determination by gas chromatography multistage mass spectrometry JJ Rios, A Morales, G Marquez-Ruiz Talanta 80 (5), 2076-2082, 2010 | 103 | 2010 |
| Regulation of used frying fats and validity of quick tests for discarding the fats MC Dobargarnes, G Márquez-Ruiz Grasas y Aceites 49 (3-4), 331-335, 1998 | 99 | 1998 |
| Quantitation and distribution of altered fatty acids in frying fats G Márquez-Ruiz, M Tasioula-Margari, MC Dobarganes Journal of the American Oil Chemists’ Society 72, 1171-1176, 1995 | 98 | 1995 |
| Formation and analysis of oxidized monomeric, dimeric, and higher oligomeric triglycerides MC Dobarganes, G Márquez-Ruiz Deep Frying, 87-110, 2007 | 96 | 2007 |
| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage B Giménez, MC Gómez-Guillén, M Pérez-Mateos, P Montero, ... Food Chemistry 124 (4), 1393-1403, 2011 | 93 | 2011 |
