Icíar Astiasarán (orcid.org/0000-0002-3500-180X)
Universidad de Navarra
H-index: 62
Europe-Spain
Top articles of Icíar Astiasarán (orcid.org/0000-0002-3500-180X)
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions | Food Research International | I Ariz D Ansorena I Astiasaran | 2024/4/18 |
Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet | Algal Research | Larisa Giura Leyre Urtasun Diana Ansorena Iciar Astiasaran Anabela Raymundo | 2024/2/28 |
Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion | Journal of the Science of Food and Agriculture | Diana Ansorena Iciar Astiasaran | 2024/2/12 |
A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage | Food Science and Human Wellness | María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran | 2024/1/1 |
Effect of baking conditions on resistant starch: Model systems and cake formulations | Food Chemistry | Katherine Gutiérrez-Luna Diana Ansorena Iciar Astiasaran | 2024/8/15 |
Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions | Foods | Diana Ansorena Rubén Ramírez Adela Lopez de Cerain Amaya Azqueta Iciar Astiasaran | 2023/5/29 |
Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion | Food Research International | Katherine Gutiérrez-Luna Iciar Astiasarán D Ansorena | 2023/5/1 |
Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet | Foods | Larisa Giura Leyre Urtasun Iciar Astiasaran Diana Ansorena | 2023/2/18 |
Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds | Food Chemistry | Katherine Gutiérrez-Luna Diana Ansorena Rebeca Cruz Iciar Astiasarán Susana Casal | 2022/9/30 |
Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia | Food Research International | Larisa Giura Leyre Urtasun Diana Ansorena Iciar Astiasaran | 2023/8/1 |
Evaluation of hemp seed oils stability under accelerated storage test | Antioxidants | Matilde Tura Diana Ansorena Iciar Astiasarán Mara Mandrioli Tullia Gallina Toschi | 2022/2/28 |
Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters | Antioxidants | Dario Mercatante Diana Ansorena Agnese Taticchi Iciar Astiasarán Maurizio Servili | 2022/12/22 |
Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets | Lwt | Larisa Giura Leyre Urtasun Diana Ansorena Iciar Astiasarán | 2022/11/1 |
Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability | Lwt | Katherine Gutiérrez-Luna Diana Ansorena Iciar Astiasarán | 2022/1/1 |
Fatty acid composition, acute toxicity and anti-inflammatory activity of the n-hexane extract from Ranunculus macrophyllus Desf. roots | South African Journal of Botany | Amirouche Deghima Nadjat Righi Ismail Daoud Diana Ansorena Iciar Astiasarán | 2022/8/1 |
Gels as fat replacers in bakery products: A review | Katherine Gutiérrez-Luna Iciar Astiasarán Diana Ansorena | 2022/5/9 | |
A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality | Foods | Diana Ansorena Lucía Cartagena Iciar Astiasaran | 2022/12/22 |
Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil … | Journal of Food Science | Katherine Gutiérrez‐Luna Diana Ansorena Iciar Astiasarán | 2022/4 |
Análisis del etiquetado de productos cárnicos comercializados en España | Eurocarne: La revista internacional del sector cárnico | Diana Ansorena Artieda I Astiasarán S Cama M Alejandre | 2021 |
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? _Invited Review | Josué Delgado Diana Ansorena Thomas Van Hecke Iciar Astiasarán Stefaan De Smet | 2021/1/1 |
