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Browsing by Author Astiasaran, I. (Iciar)
Showing results 1 to 20 of 40
| Issue Date | Title | Author(s) | | 2001 | Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona | Ansorena, D. (Diana); Gimeno, O. (Olga); Astiasaran, I. (Iciar); Bello, J. (José) |
| 2011 | Anti-proliferative effect of melissa officinalis on human colon cancer cell line | Encalada, M.A. (Manuel Alejandro); Hoyos, K.M. (Kelly Melissa); Rehecho, S. (Sheyla); Berasategui, I. (Izaskun); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Ansorena, D. (Diana); Astiasaran, I. (Iciar); Navarro-Blasco, I. (Íñigo); Cavero, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel) |
| 2000 | Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus. | Ansorena, D. (Diana); Astiasaran, I. (Iciar); Bello, J. (José) |
| 2011 | Chemical composition, mineral content and antioxidant activity of Verbena officinalis L. | Rehecho, S. (Sheyla); Hidalgo, O. (Olman); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro, I. (Iñigo); Astiasaran, I. (Iciar); Ansorena, D. (Diana); Cavero, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel) |
| 1997 | Colour 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. | Ansorena, D. (Diana); Peña, M.P. (María Paz) de; Astiasaran, I. (Iciar); Bello, J. (José) |
| 2004 | Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality | Garcia-Esteban, M. (Marta); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2003 | Consequences of microwave heating and frying on the lipid fraction of chicken and beef hamburgers | Echarte, M. (M.); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 2011 | Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factors | Menendez-Carreño, M. (María); Varo, N. (Nerea); Mugueta, C. (Carmen); Restituto, P. (Patricia); Ansorena, D. (Diana); Astiasaran, I. (Iciar) |
| 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) |
| 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) |
| 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) |
Showing results 1 to 20 of 40
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