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Browsing by Author Astiasarán, I. (Iciar)

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Issue DateTitleTypeAuthor(s)
20132012: No trans fatty acids in Spanish bakery productsArticuloAnsorena-Artieda, D. (Diana); Echarte, A. (Andrea); Olle, R. (Rebeca); Astiasarán, I. (Iciar)
2012A lyophilized water extract of melissa officinalis L. as an effective natural antioxidant during the storage of dry fermented sausages high in alpha-linolenic acid and DHAArticuloGarcia-Iñiguez-de-Ciriano, M. (Mikel); Larequi-García, E. (Eduardo); Berasategui, I. (Izaskun); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2015A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptabilityArticuloPoyato, C. (Candelaria); Astiasarán, I. (Iciar); Barriuso, B. (Blanca); Ansorena-Artieda, D. (Diana)
2014A novel approach to monitor the oxidation process of different types of heated oils by using chemometric toolsArticuloPoyato, C. (Candelaria); Ansorena-Artieda, D. (Diana); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar)
2013A review of analytical methods measuring lipid oxidation status in foods: a challenging taskArticuloBarriuso, B. (Blanca); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2001Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de PamplonaArticuloAnsorena-Artieda, D. (Diana); Gimeno, O. (Olga); Astiasarán, I. (Iciar); Bello, J. (José)
2011Anti-proliferative effect of melissa officinalis on human colon cancer cell lineArticuloEncalada, M.A. (Manuel Alejandro); Hoyos, K.M. (Kelly Melissa); Rehecho, S. (Sheyla); Berasategui, I. (Izaskun); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Navarro-Blasco, I. (Iñigo); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel)
2010Antioxidant activity and phenolic content of water extracts of Borago officinalis L: influence of plant part and cooking proceduresArticuloGarcia-Herreros, C. (Cecilia); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2017Antioxidant effect of water and acetone extracts of Fucus vesiculosuson oxidative stability of skin care emulsionsArticuloPoyato, C. (Candelaria); Raagaard-Thomsen, B. (Birgitte); Hermund, D.B. (Ditte B.); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Jónsdóttir, R. (Rosa); Kristinsson, H.G. (Hordur G.); Jacobsen, C. (Charlotte)
2018Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: influence of an in vitro gastrointestinal digestionArticuloGayoso, L. (Lucía); Roxo, M. (Mariana); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Wink, M. (Michael)
2016Bioaccessibility of rutin, caffeic acid and rosmarinic acid: influence of the in vitro gastrointestinal digestion modelsArticuloGayoso, L. (Lucía); Claerbout, A.S. (An-Sophie); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
30-Jan-2019Bioactive compounds for functional foods: delivery systems, bioaccessibility and biological activityTesisGayoso, L. (Lucía)
2013La bollería disminuye su contenido en ácidos grasos transArticuloAnsorena-Artieda, D. (Diana); Pascual, M. (M.); Echarte, A. (Andrea); Olle, R. (Rebeca); Astiasarán, I. (Iciar)
2000Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.ArticuloAnsorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bello, J. (José)
2011Chemical composition, mineral content and antioxidant activity of Verbena officinalis L.ArticuloRehecho, S. (Sheyla); Hidalgo, O. (Olman); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel)
2015Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formationArticuloAstiasarán, I. (Iciar); Poyato, C. (Candelaria); Ansorena-Artieda, D. (Diana); Barriuso, B. (Blanca)
1997Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L(∗)a(∗)b(∗) and the Hunter lab systems with illuminants D65 and C.ArticuloAnsorena-Artieda, D. (Diana); Peña, M.P. (María Paz) de; Astiasarán, I. (Iciar); Bello, J. (José)
2023Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagiaArticuloGiura, L. (Luisa); Urtasun, L. (Leire); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2004Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological qualityArticuloGarcia-Esteban, M. (Marta); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2003Consequences of microwave heating and frying on the lipid fraction of chicken and beef hamburgersArticuloEcharte, M. (Maider); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
Showing results 1 to 20 of 91  next >