Astiasaran I - Search Results

1

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.

Ibañez C, Quintanilla L, Cid C, Astiasaran I, Bello J. Ibañez C, et al. Among authors: astiasaran i. Meat Sci. 1996 Dec;44(4):227-34. doi: 10.1016/s0309-1740(96)00035-6. Meat Sci. 1996. PMID: 22060939

2

Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia.

Giura L, Urtasun L, Ansorena D, Astiasaran I. Giura L, et al. Among authors: astiasaran i. Food Res Int. 2023 Aug;170:112975. doi: 10.1016/j.foodres.2023.112975. Epub 2023 May 15. Food Res Int. 2023. PMID: 37316059 Free article.

3

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

Mercatante D, Ansorena D, Taticchi A, Astiasarán I, Servili M, Rodriguez-Estrada MT. Mercatante D, et al. Among authors: astiasaran i. Antioxidants (Basel). 2022 Dec 22;12(1):22. doi: 10.3390/antiox12010022. Antioxidants (Basel). 2022. PMID: 36670884 Free PMC article.

4

Effect of baking conditions on resistant starch: Model systems and cake formulations.

Gutiérrez-Luna K, Ansorena D, Astiasaran I. Gutiérrez-Luna K, et al. Among authors: astiasaran i. Food Chem. 2024 Aug 15;449:139174. doi: 10.1016/j.foodchem.2024.139174. Epub 2024 Apr 2. Food Chem. 2024. PMID: 38604027 Free article.

5

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

Gutiérrez-Luna K, Ansorena D, Cruz R, Astiasarán I, Casal S. Gutiérrez-Luna K, et al. Among authors: astiasaran i. Food Chem. 2023 Feb 15;402:134416. doi: 10.1016/j.foodchem.2022.134416. Epub 2022 Sep 30. Food Chem. 2023. PMID: 36303378 Free article.

6

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

Gimeno O, Astiasarán I, Bello J. Gimeno O, et al. Among authors: astiasaran i. J Agric Food Chem. 1999 Mar;47(3):873-7. doi: 10.1021/jf980597q. J Agric Food Chem. 1999. PMID: 10552384

7

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.

Ansorena D, Astiasarán I, Bello J. Ansorena D, et al. Among authors: astiasaran i. J Agric Food Chem. 2000 Jun;48(6):2395-400. doi: 10.1021/jf990931y. J Agric Food Chem. 2000. PMID: 10888557

8

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

García-Iñiguez de Ciriano M, Larequi E, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, Astiasarán I, Ansorena D. García-Iñiguez de Ciriano M, et al. Among authors: astiasaran i. Meat Sci. 2010 Jun;85(2):274-9. doi: 10.1016/j.meatsci.2010.01.012. Epub 2010 Jan 14. Meat Sci. 2010. PMID: 20374898 Free article.

9

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.

de Ciriano MG, Rehecho S, Calvo MI, Cavero RY, Navarro I, Astiasarán I, Ansorena D. de Ciriano MG, et al. Among authors: astiasaran i. Meat Sci. 2010 Jun;85(2):373-7. doi: 10.1016/j.meatsci.2010.01.007. Epub 2010 Jan 13. Meat Sci. 2010. PMID: 20374914 Free article.

10

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

Ciriano MG, García-Herreros C, Larequi E, Valencia I, Ansorena D, Astiasarán I. Ciriano MG, et al. Among authors: astiasaran i. Meat Sci. 2009 Oct;83(2):271-7. doi: 10.1016/j.meatsci.2009.05.009. Epub 2009 May 22. Meat Sci. 2009. PMID: 20416739 Free article.

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