Astiasarán I - Search Results

1

Validation of a gas chromatography-mass spectrometry method for the analysis of sterol oxidation products in serum.

Menéndez-Carreño M, García-Herreros C, Astiasarán I, Ansorena D. Menéndez-Carreño M, et al. Among authors: astiasaran i. J Chromatogr B Analyt Technol Biomed Life Sci. 2008 Mar 15;864(1-2):61-8. doi: 10.1016/j.jchromb.2008.01.036. Epub 2008 Feb 2. J Chromatogr B Analyt Technol Biomed Life Sci. 2008. PMID: 18272439 Free article.

2

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.

Ansorena D, Astiasarán I, Bello J. Ansorena D, et al. Among authors: astiasaran i. J Agric Food Chem. 2000 Jun;48(6):2395-400. doi: 10.1021/jf990931y. J Agric Food Chem. 2000. PMID: 10888557

3

Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men.

Marques-Lopes I, Ansorena D, Astiasaran I, Forga L, Martínez JA. Marques-Lopes I, et al. Among authors: astiasaran i. Am J Clin Nutr. 2001 Feb;73(2):253-61. doi: 10.1093/ajcn/73.2.253. Am J Clin Nutr. 2001. PMID: 11157321 Free article.

4

Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures.

Echarte M, Ansorena D, Astiasaran I. Echarte M, et al. Among authors: astiasaran i. J Food Prot. 2001 Jul;64(7):1062-6. doi: 10.4315/0362-028x-64.7.1062. J Food Prot. 2001. PMID: 11456193 Free article.

5

Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast.

Conchillo A, Ansorena D, Astiasarán I. Conchillo A, et al. Among authors: astiasaran i. J Food Prot. 2003 May;66(5):840-6. doi: 10.4315/0362-028x-66.5.840. J Food Prot. 2003. PMID: 12747694 Free article.

6

Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.

Echarte M, Ansorena D, Astiasarán I. Echarte M, et al. Among authors: astiasaran i. J Agric Food Chem. 2003 Sep 24;51(20):5941-5. doi: 10.1021/jf0345245. J Agric Food Chem. 2003. PMID: 13129298

7

[Cholesterol oxidation products in fresh and frozen shrimps, raw and grilled].

Echarte M, Conchillo A, Ansoren D, Astiasarán I. Echarte M, et al. Among authors: astiasaran i. Nutr Hosp. 2005 Jul-Aug;20(4):293-6. Nutr Hosp. 2005. PMID: 16045132 Spanish.

8

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

Conchillo A, Cercaci L, Ansorena D, Rodriguez-Estrada MT, Lercker G, Astiasarán I. Conchillo A, et al. Among authors: astiasaran i. J Agric Food Chem. 2005 Oct 5;53(20):7844-50. doi: 10.1021/jf050539m. J Agric Food Chem. 2005. PMID: 16190640 Free article.

9

[Functional components in fish and algae oils].

Conchillo A, Valencia I, Puente A, Ansorena D, Astiasarán I. Conchillo A, et al. Among authors: astiasaran i. Nutr Hosp. 2006 May-Jun;21(3):369-73. Nutr Hosp. 2006. PMID: 16771120 Spanish.

10

Preliminary study on health-related lipid components of bakery products.

Cercaci L, Conchillo A, Rodriguez-Estrada MT, Ansorena D, Astiasarán I, Lercker G. Cercaci L, et al. Among authors: astiasaran i. J Food Prot. 2006 Jun;69(6):1393-401. doi: 10.4315/0362-028x-69.6.1393. J Food Prot. 2006. PMID: 16786862 Free article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

93 results

Search Page

Filters