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 | 399 | 2013 |
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 | 359 | 2002 |
Alimentos: composición y propiedades I ASTIASARAN, AJ MARTINEZ Madrid, España: McGraw-Hill, 2000 | 359 | 2000 |
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 | 316 | 2001 |
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 | 292 | 2001 |
Oxysterols: A world to explore A Otaegui-Arrazola, M Menendez-Carreño, D Ansorena, I Astiasarán Food and chemical toxicology 48 (12), 3289-3303, 2010 | 284 | 2010 |
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 | 247 | 2009 |
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 | 209 | 2004 |
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 | 209 | 2000 |
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 | 208 | 2004 |
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 | 202 | 2012 |
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 | 201 | 1998 |
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 | 200 | 2001 |
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 | 197 | 2008 |
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 | 183 | 2004 |
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 | 173 | 2006 |
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 | 166 | 2004 |
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 | 162 | 2001 |
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 | 161 | 2003 |
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 | 157 | 2001 |