| A review of analytical methods measuring lipid oxidation status in foods: a challenging task B Barriuso, I Astiasarán, D Ansorena European food research and technology 236, 1-15, 2013 | 461 | 2013 |
| Alimentos: composición y propiedades I ASTIASARAN, AJ MARTINEZ Madrid, España: McGraw-Hill, 2000 | 392 | 2000 |
| Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages E Muguerza, G Fista, D Ansorena, I Astiasarán, JG Bloukas Meat Science 61 (4), 397-404, 2002 | 379 | 2002 |
| Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona—a traditional Spanish fermented sausage E Muguerza, O Gimeno, D Ansorena, JG Bloukas, I Astiasarán Meat Science 59 (3), 251-258, 2001 | 336 | 2001 |
| Analysis of volatile compounds by GC–MS of a dry fermented sausage: Chorizo de Pamplona D Ansorena, O Gimeno, I Astiasaran, J Bello Food Research International 34 (1), 67-75, 2001 | 313 | 2001 |
| Oxysterols: A world to explore A Otaegui-Arrazola, M Menendez-Carreño, D Ansorena, I Astiasarán Food and chemical toxicology 48 (12), 3289-3303, 2010 | 303 | 2010 |
| Nutritional assessment interpretation on 22 007 Spanish community-dwelling elders through the Mini Nutritional Assessment test M Cuervo, A García, D Ansorena, A Sanchez-Villegas, ... Public health nutrition 12 (1), 82-90, 2009 | 259 | 2009 |
| Characterization of chorizo de Pamplona: instrumental measurements of colour and texture O Gimeno, D Ansorena, I Astiasarán, J Bello Food Chemistry 69 (2), 195-200, 2000 | 233 | 2000 |
| Stability of avocado oil during heating: Comparative study to olive oil I Berasategi, B Barriuso, D Ansorena, I Astiasarán Food chemistry 132 (1), 439-446, 2012 | 224 | 2012 |
| New formulations for healthier dry fermented sausages: a review E Muguerza, O Gimeno, D Ansorena, I Astiasarán Trends in Food Science & Technology 15 (9), 452-457, 2004 | 224 | 2004 |
| Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants D Ansorena, I Astiasaran Meat science 67 (2), 237-244, 2004 | 223 | 2004 |
| Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants I Valencia, MN O’grady, D Ansorena, I Astiasarán, JP Kerry Meat Science 80 (4), 1046-1054, 2008 | 212 | 2008 |
| Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men I Marques-Lopes, D Ansorena, I Astiasaran, L Forga, JA Martínez The American journal of clinical nutrition 73 (2), 253-261, 2001 | 211 | 2001 |
| Deep-fat frying modifies high-fat fish lipid fraction M Candela, I Astiasaran, J Bello Journal of Agricultural and Food Chemistry 46 (7), 2793-2796, 1998 | 207 | 1998 |
| The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages D Ansorena, I Astiasarán Food Chemistry 87 (1), 69-74, 2004 | 198 | 2004 |
| Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil E Muguerza, D Ansorena, I Astiasarán Meat Science 65 (4), 1361-1367, 2003 | 179 | 2003 |
| Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations O Gimeno, I Astiasarán, J Bello Meat Science 57 (1), 23-29, 2001 | 178 | 2001 |
| Nutritional and sensory properties of dry fermented sausages enriched with n− 3 PUFAs I Valencia, D Ansorena, I Astiasarán Meat Science 72 (4), 727-733, 2006 | 175 | 2006 |
| Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality M Garcı́a-Esteban, D Ansorena, I Astiasarán Meat science 67 (1), 57-63, 2004 | 173 | 2004 |
| Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity R Pinacho, RY Cavero, I Astiasarán, D Ansorena, MI Calvo Journal of Functional Foods 19, 49-62, 2015 | 172 | 2015 |
