I. Astiasarán

D. Ansorena, I. Astiasarán, M. Menéndez-Carreño, 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Stability of sterols in phytosterol-enriched milk under different heating conditions.

D. Ansorena, I. Astiasarán, M. Menéndez-Carreño, 2008, Journal of agricultural and food chemistry.

Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology.

D. Ansorena, I. Astiasarán, M. T. Rodriguez-Estrada, 2005, Journal of agricultural and food chemistry.

Preliminary study on health-related lipid components of bakery products.

D. Ansorena, I. Astiasarán, M. T. Rodriguez-Estrada, 2006, Journal of food protection.

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.

D. Ansorena, I. Astiasarán, Eduardo Larequi, 2009, Meat science.

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

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2010, Meat science.

Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon.

I. Astiasarán, M. Zulet, M. Echarte, 2001, Journal of agricultural and food chemistry.

Development of nutraceuticals containing marine algae oils.

D. Ansorena, I. Astiasarán, 2013 .

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

D. Ansorena, I. Astiasarán, M. Echarte, 2004 .

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.

D. Ansorena, I. Astiasarán, E. Muguerza, 2003, Meat science.

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products.

D. Ansorena, I. Astiasarán, I. Navarro, 2010, Meat science.

The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

D. Ansorena, I. Astiasarán, 2004 .

The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake

J. Martínez, D. Ansorena, I. Astiasarán, 2010, Public Health Nutrition.

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

D. Ansorena, I. Astiasarán, M. Alejandre, 2016, Meat science.

Functional Dry‐Fermented Sausages

D. Ansorena, I. Astiasarán, 2014 .

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

D. Ansorena, I. Astiasarán, R. Cavero, 2015 .

Fatty acid composition, acute toxicity and anti-inflammatory activity of the n-hexane extract from Ranunculus macrophyllus Desf. roots

D. Ansorena, I. Astiasarán, F. Bedjou, 2022, South African Journal of Botany.

A Lyophilized Water Extract of Melissa officinalis L. as an Effective Natural Antioxidant during the Storage of Dry Fermented Sausages High in α-Linolenic Acid and DHA

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2012 .

Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations.

I. Astiasarán, O. Gimeno, J. Bello, 2001, Meat science.

Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME).

D. Ansorena, I. Astiasarán, M. García-Esteban, 2004, Talanta.

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

R. Jónsdóttir, D. Ansorena, I. Astiasarán, 2017 .

New formulations for healthier dry fermented sausages: a review

D. Ansorena, I. Astiasarán, O. Gimeno, 2004 .

Effects of the beta-adrenergic agonist salbutamol and its withdrawal on protein metabolism of lambs.

I. Astiasarán, M. Portillo, E. Simón, 1995, Annals of nutrition & metabolism.

TITLE: Intensity of lipid oxidation and cholesterol oxidation products formation during frozen storage of raw and cooked chicken. RUNNING TITLE: COP in raw and cooked frozen chicken. AUTHORS:

I. Astiasarán, 2012 .

Inhibition of Serum Cholesterol Oxidation by Dietary Vitamin C and Selenium Intake in High Fat Fed Rats

F. Milagro, J. Martínez, D. Ansorena, 2008, Lipids.

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

D. Ansorena, I. Astiasarán, A. Conchillo, 2005 .

Formulations for Fermented Sausages with Health Attributes

D. Ansorena, I. Astiasarán, 2012 .

Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis.

I. Astiasarán, M. D. de Peña, J. Bello, 1997, Meat science.

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

J. Kerry, D. Ansorena, I. Astiasarán, 2008, Meat science.

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

D. Ansorena, I. Astiasarán, R. Cavero, 2015 .

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

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2014, Meat science.

Gels as fat replacers in bakery products: a review

D. Ansorena, I. Astiasarán, Katherine Gutiérrez-Luna, 2021, Critical reviews in food science and nutrition.

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

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2013 .

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.

D. Ansorena, I. Astiasarán, J. G. Bloukas, 2002, Meat science.

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.

D. Ansorena, I. Astiasarán, O. Gimeno, 2001, Meat science.

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.

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2013, Journal of the science of food and agriculture.

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

I. Astiasarán, Í. Navarro-Blasco, Izaskun Berasategi, 2012 .

Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

Larisa Giura, L. Urtasun, D. Ansorena, 2022, LWT.

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

T. G. Toschi, D. Ansorena, I. Astiasarán, 2022, Antioxidants.

Solanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid

D. Ansorena, I. Astiasarán, B. Barriuso, 2016 .

Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix.

D. Ansorena, I. Astiasarán, V. Cardenia, 2013, Food chemistry.

Stability of avocado oil during heating: comparative study to olive oil.

D. Ansorena, I. Astiasarán, B. Barriuso, 2012, Food chemistry.

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

D. Ansorena, I. Astiasarán, A. Conchillo, 2005 .

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

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2014 .

Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

D. Ansorena, I. Astiasarán, Katherine Gutiérrez-Luna, 2022, Journal of food science.

Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage.

I. Astiasarán, J. Bello, R. Villanueva, 1990, Meat science.

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

D. Ansorena, I. Astiasarán, B. Barriuso, 2015, Steroids.

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

D. Ansorena, I. Astiasarán, B. Barriuso, 2012, Food chemistry.

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

V. Piironen, D. Ansorena, I. Astiasarán, 2010 .

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

D. Ansorena, I. Astiasarán, L. Gayoso, 2017, Journal of Food Science and Technology.

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

D. Ansorena, I. Astiasarán, B. Barriuso, 2015 .

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

D. Ansorena, I. Astiasarán, R. Cavero, 2015 .

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

D. Ansorena, I. Astiasarán, M. Menéndez-Carreño, 2008, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

2012: no trans fatty acids in Spanish bakery products.

D. Ansorena, I. Astiasarán, Andrea Echarte, 2013, Food chemistry.

Anti-proliferative Effect of Melissa officinalis on Human Colon Cancer Cell Line

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2011, Plant foods for human nutrition.

Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’

I. Astiasarán, J. Bello, Y. Aquerreta, 2002 .

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture.

I. Astiasarán, J. Bello, M. J. Zapelena, 1999, Meat science.

Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions.

D. Ansorena, I. Astiasarán, J. Bello, 1998, Meat science.

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.

D. Ansorena, I. Astiasarán, J. Bello, 2000, Journal of agricultural and food chemistry.

Nutritional constituents and effect of in vitro digestion on polyphenols and antioxidant activity of the large-leaved buttercup (Ranunculus macrophyllus Desf.)

D. Ansorena, I. Astiasarán, F. Bedjou, 2021 .

Cooking and warm-holding : Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris)

I. Astiasarán, J. Bello, M. Candela, 1997 .

Nitrate and nitrite levels in fresh and frozen broccoli. Effect of freezing and cooking

I. Astiasarán, J. Bello, J. C. Huarte-Mendicoa, 1997 .

Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture.

D. Ansorena, I. Astiasarán, J. Bello, 1998, Meat science.

Lipid Fractions of Dry Fermented Sausages Change when Starter Culture and/or Aspergillus Lipase are Added

I. Astiasarán, M. D. Peña, J. Bello, 1997 .

Addition of a neutral proteinase from Bacillus subtilis (Neutrase) together with a starter to a dry fermented sausage elaboration and its effect on the amino acid profiles and the flavor development

I. Astiasarán, M. D. Peña, J. Bello, 1997 .

Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage.

I. Astiasarán, J. Bello, I. Zalacain, 1996, Meat science.

Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations.

I. Astiasarán, J. Bello, I. Zalacain, 1995, Meat science.

Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

D. Ansorena, I. Astiasarán, J. G. Bloukas, 2003 .

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes.

D. Ansorena, I. Astiasarán, M. Alejandre, 2017, Meat science.

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

D. Ansorena, I. Astiasarán, M. García-Esteban, 2004, Meat science.

Antioxidant activity and phenolic content of water extracts of Borago officinalis L: influence of plant part and cooking procedures

I. Astiasarán, C. García-Herreros, M. Garcia-Iñiguez-de-Ciriano, 2010 .

Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus.

I. Astiasarán, C. Cid, J. Bello, 1996, Meat science.

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. Astiasarán, 2004, Meat science.

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions.

D. Ansorena, I. Astiasarán, I. Valencia, 2006, Meat science.

Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties.

D. Ansorena, I. Astiasarán, R. Cavero, 2019, Meat science.

Composition of pâtés elaborated with mackerel flesh (Scomber scombrus) and tuna liver (Thunnus thynnus): comparison with commercial fish pâtés

I. Astiasarán, J. Bello, Y. Aquerreta, 2002 .

Deep-fat frying modifies high-fat fish lipid fraction

Iciar Astiasarán, I. Astiasarán, José Bello, 1998 .

Effects of EPA and lipoic acid supplementation on circulating FGF21 and the fatty acid profile in overweight/obese women following a hypocaloric diet.

M. Moreno-Aliaga, J. Martínez, X. Escoté, 2018, Food & function.

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

D. Ansorena, I. Astiasarán, O. Gimeno, 2001 .

Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.

D. Ansorena, I. Astiasarán, I. Valencia, 2006, Meat science.

Effect of fish and oil nature on frying process and nutritional product quality.

D. Ansorena, I. Astiasarán, A. Guembe, 2010, Journal of food science.

Effect of Frying on the Fatty Acid Profile of Some Meat Dishes

I. Astiasarán, M. Candela, J. Bello, 1996 .

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

Iñigo Navarro-Blasco, Iciar Astiasarán, D. Ansorena, 2014, Meat science.

Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.

I. Astiasarán, O. Gimeno, J. Bello, 1999, Journal of Agricultural and Food Chemistry.

Influence of partial replacement of NaCl with KCl and CaCl2on microbiological evolution of dry fermented sausages

I. Astiasarán, O. Gimeno, J. Bello, 2001 .

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

D. Ansorena, I. Astiasarán, E. Muguerza, 2004 .

Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases.

I. Astiasarán, C. Cid, J. Bello, 1993, Meat science.

Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.

D. Ansorena, I. Astiasarán, M. Echarte, 2003, Journal of agricultural and food chemistry.

Organ weights, muscle composition and fatty acid profiles in lambs fed salbutamol: Effect of a 5-day withdrawal period.

I. Astiasarán, M. Portillo, J. A. Martínez, 1995, Meat science.

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

D. Ansorena, I. Astiasarán, I. Valencia, 2007 .

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

Iciar Astiasarán, D. Ansorena, I. Astiasarán, 2000 .

Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

Larisa Giura, L. Urtasun, D. Ansorena, 2023, Foods.

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.

I. Astiasarán, C. Cid, J. Bello, 1996, Meat science.

Addition of Palatase M (lipase from Rhizomucor miehei) to dry fermented sausages : Effect over lipolysis and study of the further oxidation process by GC-MS

D. Ansorena, I. Astiasarán, J. Bello, 1998 .

Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

D. Ansorena, I. Astiasarán, Katherine Gutiérrez-Luna, 2022, LWT.

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.

D. Ansorena, I. Astiasarán, Katherine Gutiérrez-Luna, 2020, Journal of food science.

A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

D. Ansorena, I. Astiasarán, L. Cartagena, 2022, Foods.

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

R. Browne, W. Geilenkeuser, G. Schmitz, 2018, Biochimie.

[Assessment of calf circumference as an indicator of the risk for hyponutrition in the elderly].

J. Martínez, D. Ansorena, I. Astiasarán, 2009, Nutricion hospitalaria.

Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factors.

D. Ansorena, I. Astiasarán, N. Varo, 2011, Nutricion hospitalaria.

Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet

D. Ansorena, I. Astiasarán, 2013 .

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

D. Ansorena, I. Astiasarán, K. Gutiérrez-Luna, 2019, LWT.

Reduced-fat bologna sausages with improved lipid fraction.

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2014, Journal of the science of food and agriculture.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

D. Ansorena, I. Astiasarán, E. Abella, 2017, Nutrients.

Fat reduced cookies using an olive oil-alginate gelled emulsion: sensory properties, storage stability and in vitro digestion

D. Ansorena, I. Astiasarán, K. Gutiérrez-Luna, 2023, Food Research International.

Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

M. Servili, A. Taticchi, D. Ansorena, 2022, Antioxidants.

Food Consumption Analysis in Spanish Elderly Based upon the Mini Nutritional Assessment Test

D. Ansorena, I. Astiasarán, M. Cuervo, 2008, Annals of Nutrition and Metabolism.

A Mixture of Potassium, Magnesium, and Calcium Chlorides as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages

I. Astiasarán, O. Gimeno, J. Bello, 1998 .

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

D. Ansorena, I. Astiasarán, A. Conchillo, 2004 .

Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L(∗)a(∗)b(∗) and the Hunter lab systems with illuminants D65 and C.

D. Ansorena, I. Astiasarán, M. D. de Peña, 1997, Meat science.

Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus

D. Ansorena, I. Astiasarán, J. Bello, 2000 .

19 – Algal Oils

D. Ansorena, I. Astiasarán, 2009 .

Fermented Foods: Composition and Health effects

D. Ansorena, I. Astiasarán, 2016 .

Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes.

I. Astiasarán, C. Cid, J. Bello, 1997, Meat science.

Oils and Bioactive Lipids: Quality, Stability, and Functionality

D. Ansorena, I. Astiasarán, 2021, Foods.

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

J. Martínez, M. Martínez-González, D. Ansorena, 2009, Archives of gerontology and geriatrics.

A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage

Larisa Giura, D. Ansorena, I. Astiasarán, 2023, Food Science and Human Wellness.

First international descriptive and interventional survey for cholesterol and non-cholesterol sterol determination by gas- and liquid-chromatography–Urgent need for harmonisation of analytical methods

R. Browne, W. Geilenkeuser, E. Schaefer, 2019, The Journal of Steroid Biochemistry and Molecular Biology.

2012: no trans fatty acids in Spanish bakery products.

D. Ansorena, I. Astiasarán, Andrea Echarte, 2013, Food chemistry.

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

D. Ansorena, I. Astiasarán, M. Alejandre, 2016, Meat science.

Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds.

S. Casal, D. Ansorena, I. Astiasarán, 2022, Food chemistry.

Stability of avocado oil during heating: comparative study to olive oil.

D. Ansorena, I. Astiasarán, B. Barriuso, 2012, Food chemistry.

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. Astiasarán, 2004, Meat Science.

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

D. Ansorena, I. Astiasarán, Í. Navarro-Blasco, 2010, Meat science.