M. Echarte

Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures.

D. Ansorena, I. Astiasarán, M. Echarte, 2001, Journal of food protection.

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.

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

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

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.