Iciar Astiasarán

Overview

Best Publications

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

  Blanca Barriuso;Iciar Astiasarán;Diana Ansorena

  372
  Citations

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

  E Muguerza;G Fista;D Ansorena;I Astiasaran

  347
  Citations

• 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

  E Muguerza;O Gimeno;D Ansorena;J.G Bloukas

  305
  Citations

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

  Diana Ansorena;Olga Gimeno;Iciar Astiasarán;José Bello

  291
  Citations

• Oxysterols: A world to explore

  A. Otaegui-Arrazola;M. Menéndez-Carreño;D. Ansorena;I. Astiasarán

  276
  Citations

• Handbook of fermented meat and poultry

  Fidel Toldrá;Y. H. Hui

  240
  Citations

• New formulations for healthier dry fermented sausages: a review

  E. Muguerza;O. Gimeno;D. Ansorena;I. Astiasarán

  212
  Citations

• 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

  200
  Citations

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

  Olga Gimeno;Diana Ansorena;Iciar Astiasarán;José Bello

  197
  Citations

• Stability of Avocado Oil During Heating: Comparative Study to Olive Oil

  Izaskun Berasategi;Blanca Barriuso;Diana Ansorena;Iciar Astiasarán

  196
  Citations

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

  I. Valencia;M.N. O’Grady;D. Ansorena;I. Astiasarán

  193
  Citations

• Deep-fat frying modifies high-fat fish lipid fraction

  M. Candela;I. Astiasaran;J. Bello

  185
  Citations

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

  D Ansorena;I Astiasarán

  181
  Citations

• 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

  167
  Citations

• Influence of Partial Replacement of NaCl with KCl and CaCl2 on Texture and Color of Dry Fermented Sausages

  Olga Gimeno;Iciar Astiasarán;José Bello

  165
  Citations

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

  E Muguerza;D Ansorena;I Astiasarán

  162
  Citations

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

  I. Valencia;D. Ansorena;I. Astiasarán

  162
  Citations

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

  O Gimeno;I Astiasarán;J Bello

  161
  Citations

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

  M Echarte;M A Zulet;I Astiasaran

  156
  Citations

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

  M. Garcia-Esteban;D. Ansorena;I. Astiasarán;J. Ruiz

  152
  Citations