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Browsing by Author Astiasarán, I. (Iciar)

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Issue DateTitleTypeAuthor(s)
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)
2011Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factorsArticuloMenendez-Carreño, M. (María); Varo-Cenarruzabeitia, M.N. (Miren Nerea); Mugueta, C. (Carmen); Restituto, P. (Patricia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2017Desarrollo de ingredientes funcionales enriquecidos en ácidos grasos omega-3 y antioxidantes naturales: aplicaciones a productos cárnicosCapitulo de libroAstiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Navarro-Blasco, I. (Iñigo)
2014Design and evaluation of functional meat productsTesisGarcia-Iñiguez-de-Ciriano, M. (Mikel)
2010Determination of non-polar and mid-polar monomeric oxidation products of stigmasterol during thermo-oxidationArticuloMenendez-Carreño, M. (María); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Piironen, V. (Vieno); Lampi, A.M. (Anna-Maija)
2007Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: influence on nutritional properties, sensorial quality and oxidation stabilityArticuloValencia, I. (Idoia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2002Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausagesArticuloMuguerza, E. (Edurne); Fista, G. (G.); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bloukas, J.G. (J.G.)
2010Effect of fish and oil nature on frying process and nutritional product qualityArticuloAnsorena-Artieda, D. (Diana); Guembe, A. (Ainhoa); Mendizabal, T. (Tatiana); Astiasarán, I. (Iciar)
2022Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia dietsArticuloGiura, L. (Luisa); Urtasun, L. (Leire); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2010Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat productsArticuloGarcia-Iñiguez-de-Ciriano, M. (Mikel); Rehecho, S. (Sheyla); Calvo, M.I. (María Isabel); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2004Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidantsArticuloAnsorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
31-Jan-2020Emulsions as delivery systems of unsaturated lipids: oxidative stability and applicationsTesisPoyato, C. (Candelaria)
2008Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidantsArticuloValencia, I. (Idoia); O'Grady, M.N. (M.N.); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Kerry, J.P. (J. P.)
2019Establecimiento del tamaño de raciones de consumo de frutas y hortalizas para su uso en guías alimentarias en el entorno español: propuesta del Comité Científico de la Asociación 5 al díaArticuloRussolillo-Femenías, G. (Giuseppe); Baladia, E. (Eduard); Moñino, M. (Manuel); Marques-Lopes, I. (Iva); Farran, A. (Andreu); Bonany, J. (Joan); Gilabert, V. (Victoria); Astiasarán, I. (Iciar); Raigón, M.D. (María Dolores); Martinez, J.A. (José Alfredo); Ballesteros, J.M. (Juan Manuel); Miret, F. (Francesc); Palou, A. (Andreu); Romero-de-Avila, D. (D.); Polanco, I. (I.); Torija, E. (Esperanza); Rodríguez-Artalejo, F. (Fernando); Martínez, N. (Nuria)
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