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Browsing by Author Ansorena, D. (Diana)
Showing results 10 to 29 of 45
| Issue Date | Title | Author(s) | | 2010 | Determination of non-polar and mid-polar monomeric oxidation products of stigmasterol during thermo-oxidation | Menendez-Carreño, M. (María); Ansorena, D. (Diana); Astiasaran, I. (Iciar); Piironen, V. (Vieno); Lampi, A.M. (Anna-Maija) |
| 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 | Valencia, I. (Idoia); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2004 | Effect of diet and dietary fatty acids on the transformation and incorporation of C18 fatty acids in double-muscled Belgian Blue young bulls | Raes, K. (Katleen); Fievez, V. (Veerle); Chow, T.T. (Tsang Tsey); Ansorena, D. (Diana); Demeyer, D. (Daniel); Stefaan, S. (Stefaan) de |
| 2002 | Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages | Muguerza, E. (E.); Fista, G. (G.); Ansorena, D. (Diana); Astiasaran, I. (Iciar); Bloukas, J.G. (J.G.) |
| 2010 | Effect of fish and oil nature on frying process and nutritional product quality | Ansorena, D. (Diana); Guembe, A. (Ainhoa); Mendizabal, T. (Tatiana); Astiasaran, I. (Iciar) |
| 2010 | Effect 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 products | Garcia-Iñiguez-de-Ciriano, M. (Mikel); Rehecho, S. (Sheyla); Calvo, M.I. (María Isabel); Navarro-Blasco, I. (Íñigo); Astiasaran, I. (Iciar); Ansorena, D. (Diana) |
| 2010 | El entrenamiento aeróbico mejora las mediciones ergométricas en enfermos cardiovasculares | Flores, C. (C.); Sanz, P. (P.); Ansorena, D. (Diana) |
| 2010 | El entrenamiento aeróbico mejora las mediciones ergométricas en enfermos cardiovasculares | Flores, C. (C.); Sanz, P. (P.); Ansorena, D. (Diana) |
| 2008 | Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants | Valencia, I. (I.); O'Grady, M.N. (M.N.); Ansorena, D. (Diana); Astiasaran, I. (Iciar); Kerry, J.P. (J.P.) |
| 2004 | Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés | Echarte, M. (Maider); Conchillo, A. (Ana); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2008 | Food consumption analysis in Spanish elderly based upon the Mini Nutritional Assessment Test | Cuervo, M. (Marta); Ansorena, D. (Diana); Garcia, A. (A.); Astiasaran, I. (Iciar); Martinez, J.A. (José Alfredo) |
| 2004 | Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation | Muguerza, E. (Edurne); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2011 | “High in omega-3 fatty acids” Bologna type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis. | Berasategui, I. (Izaskun); Legarra, S. (Sheila); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Rehecho, S. (Sheyla); Calvo, M.I. (María Isabel); Cavero, R.Y. (Rita Yolanda); Navarro-Blasco, I. (Íñigo); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2009 | Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: The role of gender and age | Cuervo, M. (Marta); Ansorena, D. (Diana); Martinez-Gonzalez, M.A. (Miguel Angel); Garcia, A. (A.); Astiasaran, I. (Iciar); Martinez, J.A. (José Alfredo) |
| 2003 | Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. | Muguerza, E. (Edurne); Ansorena, D. (Diana); Astiasaran, 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 | Ansorena, D. (Diana); Astiasaran, I. (Iciar); Bello, J. (José) |
| 2008 | Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats | Menendez-Carreño, M. (María); Ansorena, D. (Diana); Milagro, F.I. (Fermín I.); Campion, J. (Javier); Martinez, J.A. (José Alfredo); Astiasaran, I. (Iciar) |
| 2004 | Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken | Conchillo, A. (Ana); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2005 | Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology | Cochillo, A. (Ana); Cercaci, L. (Luisito); Ansorena, D. (Diana); Rodriguez-Estrada, M.T. (María Teresa); Lercker, G. (Giovanni); Astiasaran, I. (Iciar) |
| 2004 | New formulations for healthier dry fermented sausages: a review. | Muguerza, E. (Edurne); Gimeno, O. (O.); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
Showing results 10 to 29 of 45
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