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| Issue Date | Title | Type | Author(s) |
| 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) |
| 2005 | Óxidos de colesterol en langostinos frescos y congelados, crudos y a la plancha | Articulo | Echarte, M. (Maider); Conchillo, A. (Ana); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
| Feb-2016 | Oxysterols formation: a review of a multifactorial process | Articulo | Barriuso, B. (Blanca); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
| 2010 | Oxysterols: A world to explore | Articulo | Otaegui-Arrazola, A. (Ana); Menendez-Carreño, M. (María); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
| 2001 | Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men | Articulo | Marques-Lopes, I. (Iva); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Forga, L. (Luis); Martinez, J.A. (José Alfredo) |
| 2014 | Reduced fat bologna sausages with improved lipid fraction | Articulo | Berasategui, I. (Izaskun); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |
| 2012 | Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality | Articulo | Garcia-Iñiguez-de-Ciriano, M. (Mikel); Berasategui, I. (Izaskun); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |
| 8-Nov-2022 | Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion | Tesis | Gutiérrez-Luna, K. (Katherine) |
| 2015 | Relevancia nutricional de alimentos funcionales: reformulación de cárnicos tradicionales | Tesis | Berasategui, I. (Izaskun) |
| 2015 | Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties | Articulo | Barriuso, B. (Blanca); Calvo, M.I. (María Isabel); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Cavero-Remon, R.Y. (Rita Yolanda) |
| 2010 | Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation. | Articulo | Garcia-Iñiguez-de-Ciriano, M. (Mikel); Larequi-García, E. (Eduardo); Rehecho, S. (Sheyla); Calvo, M.I. (María Isabel); Cavero-Remon, R.Y. (Rita Yolanda); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |
| 2016 | Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid | Articulo | Barriuso, B. (Blanca); Barros-Mariutti, L.R. (Lilian Regina); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bragagnolo, N. (Neura) |
| 2012 | Stability of avocado oil during heating: comparative study to olive oil | Articulo | Berasategui, I. (Izaskun); Barriuso, B. (Blanca); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
