Lista de obras - Icíar Astiasarán - Dominio Público Uruguay

"High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

scientific article published on 09 March 2011

2012: No trans fatty acids in Spanish bakery products

artículo científico publicado en 2013

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

artículo científico publicado en 2015

Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage.

artículo científico publicado en 1990

Anti-proliferative effect of Melissa officinalis on human colon cancer cell line.

artículo científico publicado en 2011

Bioaccessibility and biological activity of Melissa officinalis , Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

artículo científico publicado en 2015

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality ⬇️

artículo científico publicado el 1 de mayo de 2004

Consumo de zumos de frutas en el marco de una alimentación saludable: Documento de Postura del Comité Científico “5 al día”

Criterios y parámetros básicos para la evaluación de alimentos candidatos a incluirlos en las recomendaciones de consumo de frutas y hortalizas “5 al día”: el Documento Director

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

artículo científico publicado en 2010

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.

artículo científico publicado en 2010

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants.

artículo científico publicado en 2004

Effects of EPA and lipoic acid supplementation on circulating FGF21 and the fatty acid profile in overweight/obese women following a hypocaloric diet

artículo científico publicado en 2018

Effects of the Beta-Adrenergic Agonist Salbutamol and Its Withdrawal on Protein Metabolism of Lambs

artículo científico publicado en 1995

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

artículo científico publicado en 2008

First international descriptive and interventional survey for cholesterol and non-cholesterol sterol determination by gas- and liquid-chromatography-Urgent need for harmonisation of analytical methods

scientific article published on 30 March 2019

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

scientific article published on 31 August 2020

Food Consumption Analysis in Spanish Elderly Based upon the Mini Nutritional Assessment Test

article

Gels as fat replacers in bakery products: a review

scientific article published on 07 January 2021

Health-related messages in the labeling of processed meat products: a market evaluation

article

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract.

artículo científico publicado en 2013

Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: The role of gender and age

artículo científico publicado en 2008

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

artículo científico publicado en 2003

Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

artículo científico publicado en 2018

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

scientific article published on 01 March 1999

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

artículo científico publicado en 2000

Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats.

artículo científico publicado en 2008

Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology.

artículo científico publicado en 2005

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.

artículo científico publicado en 2016

Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs

artículo científico publicado en 2006

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

article

Organ weights, muscle composition and fatty acid profiles in lambs fed salbutamol: Effect of a 5-day withdrawal period

artículo científico publicado en 1995

Oxysterols formation: A review of a multifactorial process.

artículo científico publicado en 2016

Oxysterols: A world to explore.

artículo científico publicado en 2010

Reduced-fat bologna sausages with improved lipid fraction.

artículo científico publicado en 2013

Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality ⬇️

artículo científico publicado el 3 de agosto de 2012

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

artículo científico publicado en 2010

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

artículo científico publicado en 2008

Stability of avocado oil during heating: Comparative study to olive oil

artículo científico publicado en 2012

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions.

artículo científico publicado en 2006

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

artículo científico publicado en 2012

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

artículo científico publicado en 2004

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

artículo científico publicado en 2017

The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake

artículo científico publicado en 2010

Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix.

artículo científico publicado en 2013

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

artículo científico publicado en 2015

Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis ⬇️

artículo científico publicado el 1 de enero de 1997

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

artículo científico publicado en 2009

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

scientific article published on 26 March 2019

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant.

artículo científico publicado en 2017

Lista de obras de Icíar Astiasarán

"High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

2012: No trans fatty acids in Spanish bakery products

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage.

Anti-proliferative effect of Melissa officinalis on human colon cancer cell line.

Bioaccessibility and biological activity of Melissa officinalis , Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality ⬇️

Consumo de zumos de frutas en el marco de una alimentación saludable: Documento de Postura del Comité Científico “5 al día”

Criterios y parámetros básicos para la evaluación de alimentos candidatos a incluirlos en las recomendaciones de consumo de frutas y hortalizas “5 al día”: el Documento Director

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

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.

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants.

Effects of EPA and lipoic acid supplementation on circulating FGF21 and the fatty acid profile in overweight/obese women following a hypocaloric diet

Effects of the Beta-Adrenergic Agonist Salbutamol and Its Withdrawal on Protein Metabolism of Lambs

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

First international descriptive and interventional survey for cholesterol and non-cholesterol sterol determination by gas- and liquid-chromatography-Urgent need for harmonisation of analytical methods

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Food Consumption Analysis in Spanish Elderly Based upon the Mini Nutritional Assessment Test

Gels as fat replacers in bakery products: a review

Health-related messages in the labeling of processed meat products: a market evaluation

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract.

Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: The role of gender and age

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

Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

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

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

Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats.

Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology.

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.

Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

Organ weights, muscle composition and fatty acid profiles in lambs fed salbutamol: Effect of a 5-day withdrawal period

Oxysterols formation: A review of a multifactorial process.

Oxysterols: A world to explore.

Reduced-fat bologna sausages with improved lipid fraction.

Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality ⬇️

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

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

Stability of avocado oil during heating: Comparative study to olive oil

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions.

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

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

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake

Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix.

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis ⬇️

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

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant.