Instituto de Investigación Sanitaria de Navarra-ko ikertzaileekin lankidetzan egindako argitalpenak (12)

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

2023

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

    Foods, Vol. 12, Núm. 1

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

    Food Research International, Vol. 167

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

    Foods, Vol. 12, Núm. 11

2021

  1. Oils and bioactive lipids: Quality, stability, and functionality

    Foods

2019

  1. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2251-2258

2017

  1. Antioxidant effect of water and acetone extracts of Fucus vesiculosus on oxidative stability of skin care emulsions

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 3

  2. Reformulación de derivados cárnicos con emulsiones de aceite de lino

    Eurocarne: La revista internacional del sector cárnico, Núm. 256, pp. 97-106

  3. 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