Publicacións nas que colabora con María Icíar Astiasarán Anchía (18)

2021

  1. Nutritional constituents and effect of in vitro digestion on polyphenols and antioxidant activity of the large-leaved buttercup (Ranunculus macrophyllus Desf.)

    Food Bioscience, Vol. 40

2019

  1. 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

    Meat Science, Vol. 148, pp. 219-222

2018

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

    Journal of Functional Foods, Vol. 44, pp. 146-154

2017

  1. Desarrollo de ingredientes funcionales enriquecidos en ácidos grasos omega-3 y antioxidantes naturales: aplicaciones a productos cárnicos

    Productos cárnicos seguros, nutritivos y saludables: red de excelencia Consolider Procarse : Cáceres, 4-5 de octubre de 2017 (Red Consolider Procarse), pp. 13-19

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

    Journal of Food Science and Technology, Vol. 54, Núm. 9, pp. 2842-2851

2016

  1. Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

    Journal of Functional Foods, Vol. 26, pp. 428-438

2015

  1. Antiproliferative effect of phenylethanoid glycosides from Verbena officinalis L. on Colon Cancer Cell Lines

    LWT, Vol. 63, Núm. 2, pp. 1016-1022

  2. Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

    Journal of Functional Foods, Vol. 19, pp. 49-62

  3. Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

    Food Research International, Vol. 69, Núm. 1, pp. 133-140

2014

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

    Meat Science, Vol. 96, Núm. 3, pp. 1185-1190

  2. Reduced-fat bologna sausages with improved lipid fraction

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 4, pp. 744-751

2013

  1. Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

    Food Research International, Vol. 51, Núm. 1, pp. 132-140

2012

  1. A lyophilized water extract of Melissa officinalis L. as an effective natural antioxidant during the storage of dry fermented sausages high in a-linolenic acid and DHA

    JOURNAL OF FOOD SCIENCE AND ENGINEERING, Vol. 2, Núm. 1, pp. 56-63

2011

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

    Meat Science, Vol. 88, Núm. 4, pp. 705-711

  2. Anti-proliferative Effect of Melissa officinalis on Human Colon Cancer Cell Line

    Plant Foods for Human Nutrition, Vol. 66, Núm. 4, pp. 328-334

  3. Chemical composition, mineral content and antioxidant activity of Verbena officinalis L.

    LWT, Vol. 44, Núm. 4, pp. 875-882

2010

  1. 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

    Meat Science, Vol. 85, Núm. 2, pp. 373-377

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

    Meat Science, Vol. 85, Núm. 2, pp. 274-279