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Icíar Astiasarán (orcid.org/0000-0002-3500-180X)
Icíar Astiasarán (orcid.org/0000-0002-3500-180X)
profesora de Nutrición y Bromatología, Universidad de Navarra
Verified email at unav.es - Homepage
Title
Cited by
Cited by
Year
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, 1-15, 2013
3992013
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
3592002
Alimentos: composición y propiedades
I ASTIASARAN, AJ MARTINEZ
Madrid, España: McGraw-Hill, 2000
3592000
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
3162001
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
2922001
Oxysterols: A world to explore
A Otaegui-Arrazola, M Menendez-Carreño, D Ansorena, I Astiasarán
Food and chemical toxicology 48 (12), 3289-3303, 2010
2842010
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
2472009
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
2092004
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
2092000
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
2082004
Stability of avocado oil during heating: Comparative study to olive oil
I Berasategi, B Barriuso, D Ansorena, I Astiasarán
Food chemistry 132 (1), 439-446, 2012
2022012
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
2011998
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
2002001
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
1972008
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
1832004
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
1732006
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality
M Garcı́a-Esteban, D Ansorena, I Astiasarán
Meat science 67 (1), 57-63, 2004
1662004
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
1622001
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
1612003
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
1572001
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