| Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages M Alejandre, C Poyato, D Ansorena, I Astiasarán Meat science 121, 107-113, 2016 | 154 | 2016 |
| Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity C Poyato, I Navarro-Blasco, MI Calvo, RY Cavero, I Astiasarán, ... Food Research International 51 (1), 132-140, 2013 | 123 | 2013 |
| Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology C Poyato, D Ansorena, I Berasategi, Í Navarro-Blasco, I Astiasarán Meat Science 98 (4), 615-621, 2014 | 107 | 2014 |
| A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability C Poyato, I Astiasarán, B Barriuso, D Ansorena LWT-Food Science and Technology 62 (2), 1069-1075, 2015 | 103 | 2015 |
| A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools C Poyato, D Ansorena, I Navarro-Blasco, I Astiasarán Food research international 57, 152-161, 2014 | 51 | 2014 |
| Cholesterol and stigmasterol within a sunflower oil matrix: thermal degradation and oxysterols formation B Barriuso, D Ansorena, C Poyato, I Astiasarán Steroids 99, 155-160, 2015 | 31 | 2015 |
| Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions C Poyato, BR Thomsen, DB Hermund, D Ansorena, I Astiasarán, ... European Journal of Lipid Science and Technology 119 (3), 1600072, 2017 | 14 | 2017 |
| Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant L Gayoso, C Poyato, MI Calvo, RY Cavero, D Ansorena, I Astiasarán Journal of food science and technology 54, 2842-2851, 2017 | 9 | 2017 |
| Reformulación de derivados cárnicos con emulsiones de aceite de lino M Alejandre, DA Artieda, CP Aledo, I Berasategui, MGÍ de Ciriano, ... Eurocarne: La revista internacional del sector cárnico, 97-106, 2017 | 1 | 2017 |
| Estabilidad de emulsiones W/O/W reducidas en grasa como vehículo de compuestos bioactivos C Poyato, I Astiasarán, D Ansorena Emulsions as delivery systems of unsaturated lipids: oxidative stability and …, 0 | 1 | |
| Emulsions as delivery systems of unsaturated lipids: oxidative stability and applications C Poyato | | 2020 |
| Hamburguesas con formulaciones modificadas: mejorando la oferta de cárnicos más saludables DA Artieda, CP Aledo, M Alejandre, IA Anchía Eurocarne: La revista internacional del sector cárnico, 144-150, 2018 | | 2018 |
| Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation I Astiasarán, C Poyato, D Ansorena-Artieda, B Barriuso Elsevier, 2015 | | 2015 |
| Aplicación de RSM para la optimización de emulsiones gelificadas C Poyato, D Ansorena, I Navarro-Blasco, I Astiasarán Emulsions as delivery systems of unsaturated lipids: oxidative stability and …, 0 | | |
