2011

1. Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

   Food Chemistry, Vol. 129, Núm. 4, pp. 1652-1659

2. Purified phenolics from hydrothermal treatments of biomass: Ability to protect sunflower bulk oil and model food emulsions from oxidation

   Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 17, pp. 9158-9165