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Browsing by Author Astiasarán, I. (Iciar)

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Showing results 68 to 87 of 91 < previous   next >
Issue DateTitleTypeAuthor(s)
2014Reduced fat bologna sausages with improved lipid fractionArticuloBerasategui, 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)
2012Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory qualityArticuloGarcia-Iñiguez-de-Ciriano, M. (Mikel); Berasategui, I. (Izaskun); Navarro-Blasco, I. (Iñigo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
8-Nov-2022Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestionTesisGutiérrez-Luna, K. (Katherine)
2015Relevancia nutricional de alimentos funcionales: reformulación de cárnicos tradicionalesTesisBerasategui, I. (Izaskun)
2015Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef pattiesArticuloBarriuso, B. (Blanca); Calvo, M.I. (María Isabel); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Cavero-Remon, R.Y. (Rita Yolanda)
2010Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation.ArticuloGarcia-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)
2016Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acidArticuloBarriuso, B. (Blanca); Barros-Mariutti, L.R. (Lilian Regina); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bragagnolo, N. (Neura)
2012Stability of avocado oil during heating: comparative study to olive oilArticuloBerasategui, I. (Izaskun); Barriuso, B. (Blanca); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2006Stability of linseed oil and antioxidants containing dry fermented sausages: study of the lipid fraction during different storage conditionsArticuloValencia, I. (Idoia); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2008Stability of sterols in phytosterol-enriched milk under different heating conditionsArticuloMenendez-Carreño, M. (María); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2012Sterols heating: Degradation and formation of their ring-structure polar oxidation productsArticuloBarriuso, B. (Blanca); Otaegui-Arrazola, A. (Ana); Menendez-Carreño, M. (María); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2015Sterols oxidation: effecto of heating, unsaturation degree of the surrounding lipids and presence of antioxidantsTesisBarriuso, B. (Blanca)
14-Dec-2023Strategies for the development of food products oriented to people with dysphagiaTesisGiura, L.M. (Larisa-Mihaela)
2017The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributesArticuloAlejandre, M. (Marta); Passarini, D. (Denis); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2011The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intakeArticuloBerasategui, I. (Izaskun); Cuervo, M. (Marta); Ruiz-de-Las-Heras, A. (Arantza); Santiago, S. (Susana); Martinez, J.A. (José Alfredo); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)
2004The use of linseed oil improves the nutritional quality of the lipid fraction of dry fermented sausagesArticuloAnsorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2013Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrixArticuloAnsorena-Artieda, D. (Diana); Barriuso, B. (Blanca); Cardenia, V. (Vladimiro); Astiasarán, I. (Iciar); Lercker, G. (Giovanni); Rodriguez-Estrada, M.T. (María Teresa)
2016Unsaturated lipid matrices protect plant sterols from degradation during heating treatmentArticuloAnsorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Barriuso, B. (Blanca)
2022Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stabilityArticuloGutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
2005Use of microwave in chicken breast and application of different storage conditions: consequences on oxidationArticuloConchillo, A. (Ana); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar)
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