Browsing by Author Valencia, I. (Idoia)
Showing results 1 to 5 of 5
Issue Date | Title | Type | Author(s) |
2007 | Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: influence on nutritional properties, sensorial quality and oxidation stability | Articulo | Valencia, I. (Idoia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2008 | Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants | Articulo | Valencia, I. (Idoia); O'Grady, M.N. (M.N.); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Kerry, J.P. (J. P.) |
2006 | Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs | Articulo | Valencia, I. (Idoia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2006 | Stability of linseed oil and antioxidants containing dry fermented sausages: study of the lipid fraction during different storage conditions | Articulo | Valencia, I. (Idoia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2009 | Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. | Articulo | Garcia-Iñiguez-de-Ciriano, M. (Mikel); Garcia-Herreros, C. (Cecilia); Larequi-García, E. (Eduardo); Valencia, I. (Idoia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |