María Icíar Astiasarán Anchía
María Icíar Astiasarán Anchía
profesora de Nutrición y Bromatología, Universidad de Navarra
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Year
ALIMENTOS: COMPOSICION Y PROPIEDADES/ICOAR ASTIASARAN.
I ASTIASARAN, AJ MARTINEZ
303*2000
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
E Muguerza, G Fista, D Ansorena, I Astiasarán, JG Bloukas
Meat Science 61 (4), 397-404, 2002
2982002
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona—a traditional Spanish fermented sausage
E Muguerza, O Gimeno, D Ansorena, JG Bloukas, I Astiasarán
Meat Science 59 (3), 251-258, 2001
2662001
Oxysterols: a world to explore
A Otaegui-Arrazola, M Menendez-Carreño, D Ansorena, I Astiasarán
Food and Chemical Toxicology 48 (12), 3289-3303, 2010
2372010
Analysis of volatile compounds by GC–MS of a dry fermented sausage: Chorizo de Pamplona
D Ansorena, O Gimeno, I Astiasaran, J Bello
Food Research International 34 (1), 67-75, 2001
2312001
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
B Barriuso, I Astiasarán, D Ansorena
European food research and technology 236 (1), 1-15, 2013
1982013
Nutritional assessment interpretation on 22 007 Spanish community-dwelling elders through the Mini Nutritional Assessment test
M Cuervo, A García, D Ansorena, A Sanchez-Villegas, ...
Public health nutrition 12 (1), 82-90, 2009
1882009
New formulations for healthier dry fermented sausages: a review
E Muguerza, O Gimeno, D Ansorena, I Astiasarán
Trends in Food Science & Technology 15 (9), 452-457, 2004
1812004
Characterization of chorizo de Pamplona: instrumental measurements of colour and texture
O Gimeno, D Ansorena, I Astiasarán, J Bello
Food Chemistry 69 (2), 195-200, 2000
1742000
Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men
I Marques-Lopes, D Ansorena, I Astiasaran, L Forga, JA Martínez
The American Journal of Clinical Nutrition 73 (2), 253-261, 2001
1632001
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
D Ansorena, I Astiasaran
Meat science 67 (2), 237-244, 2004
1622004
The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages
D Ansorena, I Astiasarán
Food Chemistry 87 (1), 69-74, 2004
1612004
Deep-fat frying modifies high-fat fish lipid fraction
M Candela, I Astiasaran, J Bello
Journal of Agricultural and Food Chemistry 46 (7), 2793-2796, 1998
1601998
Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants
I Valencia, MN O’Grady, D Ansorena, I Astiasarán, JP Kerry
Meat Science 80 (4), 1046-1054, 2008
1582008
Handbook of fermented meat and poultry
YH Hui
John Wiley & Sons, 2014
1492014
Nutritional and sensory properties of dry fermented sausages enriched with n− 3 PUFAs
I Valencia, D Ansorena, I Astiasarán
Meat Science 72 (4), 727-733, 2006
1392006
Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil
E Muguerza, D Ansorena, I Astiasarán
Meat Science 65 (4), 1361-1367, 2003
1392003
Influence of Partial Replacement of NaCl with KCl and CaCl2 on Texture and Color of Dry Fermented Sausages
O Gimeno, I Astiasarán, J Bello
Journal of Agricultural and Food Chemistry 47 (3), 873-877, 1999
1371999
Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon
M Echarte, MA Zulet, I Astiasaran
Journal of Agricultural and Food Chemistry 49 (11), 5662-5667, 2001
1342001
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
O Gimeno, I Astiasarán, J Bello
Meat Science 57 (1), 23-29, 2001
1292001
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