Publicacións (241) Publicacións de María Icíar Astiasarán Anchía

2024

  1. A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage

    Food Science and Human Wellness, Vol. 13, Núm. 1, pp. 462-471

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

    Food Chemistry, Vol. 449

  3. In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions

    Food Research International, Vol. 186

  4. Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 7, pp. 4465-4472

  5. Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet

    Algal Research, Vol. 79

  6. Use of HPP as an Alternative to Hydrocolloids to Develop Dysphagia Foods

    Springer Proceedings in Materials (Springer), pp. 15-18

2023

  1. A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

    Foods, Vol. 12, Núm. 1

  2. Altas presiones hidrostáticas, tecnología de procesado con potencial para la obtención de alimentos nutritivos y seguros para personas con disfagia

    Tecnoalimen: tecnología alimentaria y packaging, Núm. 43, pp. 38-40

  3. Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

    Foods, Vol. 12, Núm. 4

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

    Food Research International, Vol. 170

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

    Antioxidants, Vol. 12, Núm. 1

  6. Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion

    Food Research International, Vol. 167

  7. 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, Vol. 402

  8. Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions

    Foods, Vol. 12, Núm. 11

2022

  1. Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

    LWT, Vol. 169

  2. Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

    Antioxidants, Vol. 11, Núm. 3

  3. Fatty acid composition, acute toxicity and anti-inflammatory activity of the n-hexane extract from Ranunculus macrophyllus Desf. roots

    South African Journal of Botany, Vol. 148, pp. 315-325

  4. Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

    Journal of Food Science, Vol. 87, Núm. 4, pp. 1489-1499

  5. Gels as fat replacers in bakery products: a review

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3768-3781

  6. Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

    LWT, Vol. 153