S. Romani; S. Tappi; F. Balestra; M. T. Rodriguez-Estrada; V. Siracusa; P. Rocculi; M. Dalla Rosa, Effect of different new packaging materials on biscuit quality during accelerated storage, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2015, 95, pp. 1736 - 1746 [Scientific article]
E. J. Leal-Castañeda; R. Inchingolo; V. Cardenia; J. A. Hernandez-Becerra; S. Romani; M. T. Rodriguez-Estrada; H. S. García Galindo, Effect of microwave heating on phytosterol oxidation, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2015, 63, pp. 5539 - 5547 [Scientific article]
V. Cardenia; G. Sistilli; M. T. Rodriguez-Estrada, Lipid composition of gluten-free wafer snack present in the Italian market, in: 13thEuro Fed Lipid Congress "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", Frankfurt, Euro Fed Lipid, 2015, pp. 153 - 153 (atti di: 13thEuro Fed Lipid Congress "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", Firenze, 27-30 September 2015) [Abstract]
C. Belingheri; B. Giussani; M. T. Rodriguez-Estrada; A. Ferrillo;
E. Vittadini, Oxidative stability of high-oleic sunflower oil in a porous starch carrier, «FOOD CHEMISTRY», 2015, 166, pp. 346 - 351 [Scientific article]
M. T. Rodriguez-Estrada; A. Zaazaa; S. Savioli; V. Cardenia, Photoxidation of lipids and proteins of different types of raw meats during storage under commercial retail conditions, in: 13thEuro Fed Lipid Congress "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", Frankfurt, Euro Fed Lipid, 2015, pp. 290 - 290 (atti di: 13thEuro Fed Lipid Congress "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", Firenze, 27-30 September 2015) [Abstract]
M. Manzini; M.T. Rodriguez-Estrada; G. Meca; J. Mañes, Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion, «FOOD CONTROL», 2015, 47, pp. 203 - 211 [Scientific article]
V. Cardenia; G. Olivero; M. T. Rodriguez-Estrada, Thermal oxidation of cholesterol: preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers, «STEROIDS», 2015, 99, pp. 161 - 171 [Scientific article]
R. Inchingolo; V. Cardenia; M. T. Rodriguez-Estrada, Analysis of phytosterols and phytostanols in enriched dairy products by Fast gas chromatography-mass spectrometry, «JOURNAL OF SEPARATION SCIENCE», 2014, 37, pp. 2911 - 2919 [Scientific article]
J.A. Hernandez Becerra; A.A. Ochoa Flores; G. Valerio Alfaro; I. Soto Rodriguez; M.T. Rodriguez-Estrada; H. S. Garcia Galindo, Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage, «FOOD CHEMISTRY», 2014, 145, pp. 832 - 839 [Scientific article]
T. Gallina Toschi; V. Cardenia; G. Bonaga; M. Mandrioli; M. T. Rodriguez-Estrada, Coffee silverskin: Characterization, possible uses, and safety aspects, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2014, 62, pp. 10836 - 10844 [Scientific article]
R. Inchingolo; V. Cardenia; M. T. Rodriguez-Estrada, Comparative evaluation of volatile compounds in corn oil during long storage- a preliminary study, in: 12thEuro Fed Lipid Congress "Oils, Fats and Lipids: From Lipidomics to Industrial Innovation", Frankfurt, Euro Fed Lipid, 2014, pp. 241 - 241 (atti di: 12thEuro Fed Lipid Congress "Oils, Fats and Lipids: From Lipidomics to Industrial Innovation", Montpellier (France), 14-17 September 2014) [Abstract]
A. Funaro; V. Cardenia; M. Petracci; S. Rimini; M. T. Rodriguez-Estrada; C. Cavani, Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens, «POULTRY SCIENCE», 2014, 93, pp. 1511 - 1522 [Scientific article]
A. Bendini; L. Cerretani; E. Chiavaro; M. T. Rodriguez-Estrada, DSC application on vegetable oils: the case of olive oils, in: E. Chiavaro, Differential Scanning Calorimetry: Applications in Fat and Oil Technology, Boca Raton (Florida), CRC PRESS TAYLOR & FRANCIS GROUP, 2014, pp. 75 - 120 [Chapter or essay]
J. A. Hernández‐Becerra; A.A. Ochoa‐Flores; I. Soto‐Rodriguez;
M. T. Rodriguez‐Estrada; Hugo S. García, Effect of cooking conditions on cholesterol oxidation and
astaxanthin in dried salted shrimp, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2014, 116, pp. 872 - 884 [Scientific article]
M. T. Rodriguez-Estrada; A. Cilla Tatai; V. Cardenia; G. Garcia-Llatas, Fats and Sterols, in: Reference Module in Biomedical Sciences, Philadelphia, Elsevier Inc., 2014, pp. 1 - 17 [Chapter or essay]
