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1

Stability of avocado oil during heating: Comparative study to olive oil

Izaskun Berasategi, Blanca Barriuso, Diana Ansorena, Iciar Astiasarán

Journal:

Year:

2012

Language:

english

File:

PDF, 320 KB

english, 2012

2

DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

Gayoso, Lucía, Ansorena, Diana, Astiasarán, Iciar

Journal:

Journal of the Science of Food and Agriculture

Year:

2018

Language:

english

File:

PDF, 2.65 MB

english, 2018

3

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

Diana Ansorena, Iciar Astiasarán

Journal:

Year:

2004

Language:

english

File:

PDF, 270 KB

english, 2004

4

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Blanca Barriuso, Iciar Astiasarán, Diana Ansorena

Journal:

European Food Research and Technology

Year:

2013

Language:

english

File:

PDF, 275 KB

english, 2013

5

Anti-proliferative Effect ofMelissa officinalison Human Colon Cancer Cell Line

Manuel Alejandro Encalada, Kelly Melissa Hoyos, Sheyla Rehecho, Izaskun Berasategi, Mikel García-Íñiguez de Ciriano, Diana Ansorena, Iciar Astiasarán, Íñigo Navarro-Blasco, Rita Yolanda Cavero, María

Journal:

Plant Foods for Human Nutrition

Year:

2011

Language:

english

File:

PDF, 228 KB

english, 2011

6

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

Marta Garcı́a-Esteban, Diana Ansorena, Iciar Astiasarán

Journal:

Year:

2004

Language:

english

File:

PDF, 198 KB

english, 2004

7

Combined Effect of Cooking (Grilling and Roasting) and Chilling Storage (with and without Air) on Lipid and Cholesterol Oxidation in Chicken Breast

CONCHILLO, ANA, ANSORENA, DIANA, ASTIASARÁN, ICIAR

Journal:

Journal of Food Protection

Year:

2003

Language:

english

File:

PDF, 134 KB

english, 2003

8

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

Diana Ansorena, Ainhoa Guembe, Tatiana Mendizábal, Iciar Astiasarán

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 212 KB

english, 2010

9

Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation

Edurne Muguerza, Diana Ansorena, Iciar Astiasarán

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 129 KB

english, 2004

10

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

Poyato, Candelaria, Ansorena, Diana, Berasategi, Izaskun, Navarro-Blasco, Íñigo, Astiasarán, Iciar

Journal:

Year:

2014

Language:

english

File:

PDF, 921 KB

english, 2014

11

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

Idoia Valencia, Diana Ansorena, Iciar Astiasarán

Journal:

Year:

2007

Language:

english

File:

PDF, 189 KB

english, 2007

12

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

Poyato, Candelaria, Ansorena, Diana, Navarro-Blasco, Iñigo, Astiasarán, Iciar

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 598 KB

english, 2014

13

Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization

Alejandre, Marta, Astiasarán, Icíar, Ansorena, Diana

Journal:

Food & Function

Year:

2019

File:

PDF, 622 KB

2019

14

Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee

Sanz, Cristina, Ansorena, Diana, Bello, Jose, Cid, Concepción

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 101 KB

english, 2001

15

Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

Mikel García-Íñiguez de Ciriano, Eduardo Larequi, Sheyla Rehecho, Maria Isabel Calvo, Rita Yolanda Cavero, Íñigo Navarro-Blasco, Iciar Astiasarán, Diana Ansorena

Journal:

Year:

2010

Language:

english

File:

PDF, 210 KB

english, 2010

16

International descriptive and interventional survey for oxycholesterol determination by gas- and liquid-chromatographic methods

Lütjohann, Dieter, Björkhem, Ingemar, Friedrichs, Silvia, Kerksiek, Anja, Geilenkeuser, Wolf-Jochen, Lövgren-Sandblom, Anita, Ansorena, Diana, Astiasarán, Iciar, Baila-Rueda, Lucía, Barriuso, Blanca,

Journal:

Year:

2018

Language:

english

File:

PDF, 1.38 MB

english, 2018

17

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Poyato, Candelaria, Navarro-Blasco, Iñigo, Calvo, Maria Isabel, Cavero, Rita Yolanda, Astiasarán, Iciar, Ansorena, Diana

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 982 KB

english, 2013

18

Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

Barriuso, Blanca, Ansorena, Diana, Calvo, Maria Isabel, Cavero, Rita Yolanda, Astiasarán, Iciar

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 1.10 MB

english, 2015

19

Validation of a gas chromatography–mass spectrometry method for the analysis of sterol oxidation products in serum

María Menéndez-Carreño, Cecilia García-Herreros, Iciar Astiasarán, Diana Ansorena

Journal:

Journal of Chromatography B

Year:

2008

Language:

english

File:

PDF, 213 KB

english, 2008

20

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

Barriuso, Blanca, Astiasarán, Iciar, Ansorena, Diana

Journal:

Year:

2016

Language:

english

File:

PDF, 370 KB

english, 2016

21

Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid

Barriuso, Blanca, Barros Mariutti, Lilian Regina, Ansorena, Diana, Astiasarán, Iciar, Bragagnolo, Neura

Journal:

European Journal of Lipid Science and Technology

Year:

2015

Language:

english

File:

PDF, 218 KB

english, 2015

22

Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

Marta Garcia-Esteban, Diana Ansorena, Iciar Astiasaran, Diana Martin, Jorge Ruiz

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 121 KB

english, 2004

23

Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation

Ana Conchillo, Diana Ansorena, Iciar Astiasarán

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 222 KB

english, 2005

24

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Diana Ansorena, Olga Gimeno, Iciar Astiasarán, José Bello

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 134 KB

english, 2001

25

Antiproliferative effect of phenylethanoid glycosides from Verbena officinalis L. on Colon Cancer Cell Lines

Encalada, Manuel Alejandro, Rehecho, Sheyla, Ansorena, Diana, Astiasarán, Iciar, Cavero, Rita Yolanda, Calvo, María Isabel

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 521 KB

english, 2015

26

Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

Mikel García-Íñiguez de Ciriano, Izaskun Berasategi, Íñigo Navarro-Blasco, Iciar Astiasarán, Diana Ansorena

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 117 KB

english, 2012

27

Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

Ansorena, Diana, Barriuso, Blanca, Cardenia, Vladimiro, Astiasarán, Iciar, Lercker, Giovanni, Rodriguez-Estrada, Maria Teresa

Journal:

Year:

2013

Language:

english

File:

PDF, 475 KB

english, 2013

28

Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: The role of gender and age

Marta Cuervo, Diana Ansorena, Miguel A. Martínez-González, Aquilino García, Iciar Astiasarán, J. Alfredo Martínez

Journal:

Archives of Gerontology and Geriatrics

Year:

2009

Language:

english

File:

PDF, 313 KB

english, 2009

29

Determination of non-polar and mid-polar monomeric oxidation products of stigmasterol during thermo-oxidation

María Menéndez-Carreño, Diana Ansorena, Iciar Astiasarán, Vieno Piironen, Anna-Maija Lampi

Journal:

Year:

2010

Language:

english

File:

PDF, 326 KB

english, 2010

30

Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions

Poyato, Candelaria, Thomsen, Birgitte Raagaard, Hermund, Ditte B., Ansorena, Diana, Astiasarán, Iciar, Jónsdóttir, Rosa, Kristinsson, Hordur G., Jacobsen, Charlotte

Journal:

European Journal of Lipid Science and Technology

Year:

2016

Language:

english

File:

PDF, 668 KB

english, 2016

31

Optimization of instrumental colour analysis in dry-cured ham

Marta Garcı́a-Esteban, Diana Ansorena, Olga Gimeno, Iciar Astiasarán

Journal:

Year:

2003

Language:

english

File:

PDF, 108 KB

english, 2003

32

Characterization of chorizo de Pamplona: instrumental measurements of colour and texture

Olga Gimeno, Diana Ansorena, Iciar Astiasarán, José Bello

Journal:

Year:

2000

Language:

english

File:

PDF, 202 KB

english, 2000

33

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

Pinacho, Raquel, Cavero, Rita Yolanda, Astiasarán, Icíar, Ansorena, Diana, Calvo, María Isabel

Journal:

Journal of Functional Foods

Year:

2015

Language:

english

File:

PDF, 945 KB

english, 2015

34

Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men

Marques-Lopes, Iva, Ansorena, Diana, Astiasaran, Iciar, Forga, Luis, Martínez, J Alfredo

Journal:

American Journal of Clinical Nutrition

Year:

2001

Language:

english

File:

PDF, 104 KB

english, 2001

35

Influence of the Simultaneous Addition of the Protease Flavourzyme and the Lipase Novozym 677BG on Dry Fermented Sausage Compounds Extracted by SDE and Analyzed by GC-MS

Ansorena, Diana, Astiasarán, Iciar, Bello, José

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 48 KB

english, 2000

36

Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?

Delgado, JosuÃ©, Ansorena, Diana, Van Hecke, Thomas, AstiasarÃ¡n, Iciar, De Smet, Stefaan, EstÃ©vez, Mario

Journal:

Year:

2020

File:

PDF, 3.77 MB

2020

37

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

Menéndez-Carreño, María, Ansorena, Diana, Astiasarán, Iciar

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 111 KB

english, 2008

38

Oxysterols formation: A review of a multifactorial process

Barriuso, Blanca, Ansorena, Diana, Astiasarán, Iciar

Journal:

The Journal of Steroid Biochemistry and Molecular Biology

Year:

2016

Language:

english

File:

PDF, 360 KB

english, 2016

39

Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages

Alejandre, Marta, Poyato, Candelaria, Ansorena, Diana, Astiasarán, Iciar

Journal:

Year:

2016

Language:

english

File:

PDF, 493 KB

english, 2016

40

Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain)

Gutiérrez-Luna, Katherine, Astiasarán, Iciar, Ansorena, Diana

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 437 KB

english, 2019

41

The effect of cooking and storage on the fatty acid profile of chicken breast

Ana Conchillo, Diana Ansorena, Iciar Astiasarán

Journal:

European Journal of Lipid Science and Technology

Year:

2004

Language:

english

File:

PDF, 88 KB

english, 2004

42

Reduced-fat bologna sausages with improved lipid fraction

Berasategi, Izaskun, García-Íñiguez de Ciriano, Mikel, Navarro-Blasco, Íñigo, Calvo, Maria Isabel, Cavero, Rita Yolanda, Astiasarán, Iciar, Ansorena, Diana

Journal:

Journal of the Science of Food and Agriculture

Year:

2014

Language:

english

File:

PDF, 124 KB

english, 2014

43

Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

Gayoso, Lucía, Claerbout, An-Sophie, Calvo, María Isabel, Cavero, Rita Yolanda, Astiasarán, Iciar, Ansorena, Diana

Journal:

Journal of Functional Foods

Year:

2016

Language:

english

File:

PDF, 713 KB

english, 2016

44

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

Gayoso, Lucía, Poyato, Candelaria, Calvo, María Isabel, Cavero, Rita Yolanda, Ansorena, Diana, Astiasarán, Iciar

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 574 KB

english, 2017

45

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

Berasategi, Izaskun, Navarro-Blasco, Íñigo, Calvo, Maria Isabel, Cavero, Rita Yolanda, Astiasarán, Iciar, Ansorena, Diana

Journal:

Year:

2014

Language:

english

File:

PDF, 243 KB

english, 2014

46

Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties

Echarte, M., Ansorena, Diana, Astiasarán, Iciar

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 52 KB

english, 2003

47

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

Barriuso, Blanca, Ansorena, Diana, Poyato, Candelaria, Astiasarán, Iciar

Journal:

Year:

2015

Language:

english

File:

PDF, 435 KB

english, 2015

48

Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés

Maider Echarte, Ana Conchillo, Diana Ansorena, Iciar Astiasarán

Journal:

Year:

2004

Language:

english

File:

PDF, 195 KB

english, 2004

49

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

Blanca Barriuso, Ane Otaegui-Arrazola, María Menéndez-Carreño, Iciar Astiasarán, Diana Ansorena

Journal:

Year:

2012

Language:

english

File:

PDF, 322 KB

english, 2012

50

“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

Izaskun Berasategi, Sheila Legarra, Mikel García-Íñiguez de Ciriano, Sheyla Rehecho, Maria Isabel Calvo, Rita Yolanda Cavero, Íñigo Navarro-Blasco, Diana Ansorena, Iciar Astiasarán

Journal:

Year:

2011

Language:

english

File:

PDF, 602 KB

english, 2011

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