Diana Ansorena

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

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

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.

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

Iciar Astiasarán, D. Ansorena, I. Astiasarán, 2012, European Food Research and Technology.

Optimization of instrumental colour analysis in dry-cured ham.

Iciar Astiasarán, D. Ansorena, I. Astiasarán, 2003, Meat science.