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Issue Date | Title | Type | Author(s) |
2013 | 2012: No trans fatty acids in Spanish bakery products | Articulo | Ansorena-Artieda, D. (Diana); Echarte, A. (Andrea); Olle, R. (Rebeca); Astiasarán, I. (Iciar) |
2012 | A 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 DHA | Articulo | Garcia-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) |
2015 | A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability | Articulo | Poyato, C. (Candelaria); Astiasarán, I. (Iciar); Barriuso, B. (Blanca); Ansorena-Artieda, D. (Diana) |
2014 | A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools | Articulo | Poyato, C. (Candelaria); Ansorena-Artieda, D. (Diana); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar) |
2013 | A review of analytical methods measuring lipid oxidation status in foods: a challenging task | Articulo | Barriuso, B. (Blanca); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |
2002 | Analysis of biogenic amines in Northern and Southern European sausages and role of flora in amine production. | Articulo | Ansorena-Artieda, D. (Diana); Montel, M.C. (M.C.); Rokka, M. (M.); Talon, R. (R.); Eerola, S. (S.); Rizzo, A. (A.); Raemaekers, M. (M.); Demeyer, D. (Daniel) |
2001 | Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona | Articulo | Ansorena-Artieda, D. (Diana); Gimeno, O. (Olga); Astiasarán, I. (Iciar); Bello, J. (José) |
2011 | Anti-proliferative effect of melissa officinalis on human colon cancer cell line | Articulo | Encalada, 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) |
2010 | Antioxidant activity and phenolic content of water extracts of Borago officinalis L: influence of plant part and cooking procedures | Articulo | Garcia-Herreros, C. (Cecilia); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |
2017 | Antioxidant effect of water and acetone extracts of Fucus vesiculosuson oxidative stability of skin care emulsions | Articulo | Poyato, 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) |
2018 | Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: influence of an in vitro gastrointestinal digestion | Articulo | Gayoso, 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) |
2016 | Bioaccessibility of rutin, caffeic acid and rosmarinic acid: influence of the in vitro gastrointestinal digestion models | Articulo | Gayoso, 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-2019 | Bioactive compounds for functional foods: delivery systems, bioaccessibility and biological activity | Tesis | Gayoso, L. (Lucía) |
2013 | La bollería disminuye su contenido en ácidos grasos trans | Articulo | Ansorena-Artieda, D. (Diana); Pascual, M. (M.); Echarte, A. (Andrea); Olle, R. (Rebeca); Astiasarán, I. (Iciar) |
2000 | Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus. | Articulo | Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bello, J. (José) |
2011 | Chemical composition, mineral content and antioxidant activity of Verbena officinalis L. | Articulo | Rehecho, 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) |
2015 | Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation | Articulo | Astiasarán, I. (Iciar); Poyato, C. (Candelaria); Ansorena-Artieda, D. (Diana); Barriuso, B. (Blanca) |
1997 | Colour 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. | Articulo | Ansorena-Artieda, D. (Diana); Peña, M.P. (María Paz) de; Astiasarán, I. (Iciar); Bello, J. (José) |
2023 | Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia | Articulo | Giura, L. (Luisa); Urtasun, L. (Leire); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2004 | Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality | Articulo | Garcia-Esteban, M. (Marta); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |