Anna Artho

Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components

Artificial neural networks: fundamentals, computing, design, and application

Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Obtention of a Brewed Coffee Aroma Extract by an Optimized Supercritical CO₂-Based Process

A review on biodiesel production using catalyzed transesterification

Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy

Determination of squalene in olive oil using fractional crystallization for sample preparation

Rapid assessment of the adulteration of virgin olive oils by other seed oils using pyrolysis mass spectrometry and artificial neural networks

Carbon sorbents and their utilization for the preconcentration of organic pollutants in environmental samples

Rapid and Simultaneous Analysis of Free Sterols, Tocopherols, and Squalene in Edible Oils by Coupled Reversed-Phase Liquid Chromatography−Gas Chromatography

Spreads enriched with plant sterols, either esterified 4,4-dimethylsterols or free 4-desmethylsterols, and plasma total- and LDL-cholesterol concentrations

Influence of the vegetable oil refining process on free and esterified sterols

Methods for Obtaining and Determination of Squalene from Natural Sources

Soft porous crystal meets TCNQ: charge transfer-type porous coordination polymers

Supercritical fluid extraction and fractionation of natural matter

Studies on phytosterol oxides. II: Content in some vegetable oils and in French fries prepared in these oils

Detection of food treated with ionizing radiation

Determination of Raffination of Edible Oils and Fats by Olefinic Degradation Products of Sterols and Squalene, Using Coupled LC‐GC

On‐line solid phase extraction ‐ thermal desorption for introduction of large volumes of aqueous samples into a gas chromatograph

Charcoal open tubular traps for the analysis of air and headspace samples

Determination of Food Contamination by Mineral Oil from Jute Sacks Using Coupled LC-GC

Batching Oils on Sisal Bags Used for Packaging Foods:Analysis by Coupled LC/GC

On‐Line LC‐GC for the Analysis of the Minor Components in Edible Oils and Fats – The Direct Method Involving Silylation

Detection of irradiation of fat-containing foods by on-line LC-GC-MS of alkylcyclobutanones

Coupled LC‐GC: The capacity of silica gel (HP)LC columns for retaining fat