Showing results 44 to 63 of 91
< previous
next >
Issue Date | Title | Type | Author(s) |
2009 | Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: The role of gender and age | Articulo | Cuervo, M. (Marta); Ansorena-Artieda, D. (Diana); Martinez-Gonzalez, M.A. (Miguel Ángel); García, A. (Aquilino); Astiasarán, I. (Iciar); Martinez, J.A. (José Alfredo) |
2003 | Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. | Articulo | Muguerza, E. (Edurne); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
7-Nov-2019 | Improving the lipid fraction of meat products by incorporation of bioactive compounds through gel systems | Tesis | Alejandre, M. (Marta) |
2019 | Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced fat beef patties | Articulo | Alejandre, M. (Marta); Ansorena-Artieda, D. (Diana); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Astiasarán, I. (Iciar) |
2000 | Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS | Articulo | Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bello, J. (José) |
1991 | Influencia de la alimentación del cerdo ibérico en las características de los compuestos relacionados con la grasa del jamón curado | Articulo | Melgar, J. (J.); Cid, C. (Concepción); Astiasarán, I. (Iciar); Bello, J. (José) |
2008 | Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats | Articulo | Menendez-Carreño, M. (María); Ansorena-Artieda, D. (Diana); Milagro-Yoldi, F.I. (Fermín Ignacio); Campión-Zabalza, J. (Javier); Martinez, J.A. (José Alfredo); Astiasarán, I. (Iciar) |
2004 | Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken | Articulo | Conchillo, A. (Ana); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2018 | International descriptive and interventional survey for oxycholesterol determination by gas- and liquid-chromatographic methods | Articulo | Lütjohann, D. (Dieter); Björkhem, I. (Ingemar); Friedrichs, S. (Silvia); Kerksiek, A. (Anja); Geilenkeuser, W.J. (Wolf Jochen); Lövgren-Sandblom, A. (Anita); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Baila-Rueda, L. (Lucía); Barriuso, B. (Blanca); Bretillon, L. (Lionel); Browne, R.W. (Richard W.); Caccia, C. (Claudio); Cenarro, A. (Ana); Crick, P.J. (Peter J.); Fauler, G. (Günter); Garcia-Llatas, G. (Guadalupe); Griffiths, W.J. (William J.); Iuliano, L. (Luigi); Lagarda, M.J. (María Jesús); Leoni, V. (Valerio); Lottenberg, A.M. (Ana María); Matysik, S. (Silke); McDonald, J. (Jeff); Rideout, T.C. (Todd C.); Schmitz, G. (Gerd); Nunes, V.S. (Valeria Sutti); Wang, Y. (Yuqin); Zerbinati, C. (Chiara); Diczfalusy, U. (Ulf); Schött, H.F. (Hans Frieder) |
2003 | Legislación vigente sobre productos alimenticios infantiles: a review | Articulo | Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2005 | Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology | Articulo | Conchillo, A. (Ana); Cercaci, L. (Luisito); Ansorena-Artieda, D. (Diana); Rodriguez-Estrada, M.T. (María Teresa); Lercker, G. (Giovanni); Astiasarán, I. (Iciar) |
2016 | Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages | Articulo | Alejandre, M. (Marta); Poyato, C. (Candelaria); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2017 | Margarines and fast-food french fries: low content of trans fatty acids | Articulo | Astiasarán, I. (Iciar); Abella, E. (Elena); Gatta, G. (Giulia); Ansorena-Artieda, D. (Diana) |
2004 | New formulations for healthier dry fermented sausages: a review. | Articulo | Muguerza, E. (Edurne); Gimeno, O. (Olga); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
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) |
2009 | Nutritional assessment interpretation on 22.007 Spanish community-dwelling elders through the Mini Nutritional Assessment test | Articulo | Cuervo, M. (Marta); García, A. (Aquilino); Ansorena-Artieda, D. (Diana); Sanchez-Villegas, A. (Almudena); Martinez-Gonzalez, M.A. (Miguel Ángel); Astiasarán, I. (Iciar); Martinez, J.A. (José Alfredo) |
2021 | Oils and bioactive lipids: quality, stability, and functionality | Articulo | Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2023 | Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds | Articulo | Gutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Cruz, R. (Rebeca); Astiasarán, I. (Iciar); Casal, S. (Susana) |
2014 | Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology | Articulo | Poyato, C. (Candelaria); Ansorena-Artieda, D. (Diana); Berasategui, I. (Izaskun); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar) |
2013 | Oxidative stability of O/W and W/O/W emulsions: effect of lipid composition and antioxidant polarity | Articulo | Poyato, C. (Candelaria); Navarro-Blasco, I. (Iñigo); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |