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

Food research international, 2024-06, Vol.186, p.114376-114376, Article 114376

2024

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

Food research international, 2023-05, Vol.167, p.112714-112714, Article 112714

2023

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Oxysterols: A world to explore

Food and chemical toxicology, 2010-12, Vol.48 (12), p.3289-3303

2010

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Loss of Tribbles pseudokinase-3 promotes Akt-driven tumorigenesis via FOXO inactivation

Cell death and differentiation, 2015-01, Vol.22 (1), p.131-144

2015

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The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

Food chemistry, 2004-08, Vol.87 (1), p.69-74

2004

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Nutritional assessment interpretation on 22 007 Spanish community-dwelling elders through the Mini Nutritional Assessment test

Public health nutrition, 2009, Vol.12 (1), p.82-90

2009

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Nutritional and sensory properties of dry fermented sausages enriched with n − 3 PUFAs

Meat science, 2006-04, Vol.72 (4), p.727-733

2006

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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Meat science, 2008-12, Vol.80 (4), p.1046-1054

2008

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PATHWAYS UNDERLYING URINARY SODIUM AND POTASSIUM EXCRETION AND THE LINK TO BLOOD PRESSURE AND CARDIOVASCULAR DISEASE

Journal of hypertension, 2019-07, Vol.37, p.e74

2019

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Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

Meat science, 2006-06, Vol.73 (2), p.269-277

2006

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New formulations for healthier dry fermented sausages: a review

Trends in food science & technology, 2004-09, Vol.15 (9), p.452-457

2004

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Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

Talanta (Oxford), 2004-10, Vol.64 (2), p.458-466

2004

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Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Meat science, 2002-08, Vol.61 (4), p.397-404

2002

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Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

Meat science, 2003-12, Vol.65 (4), p.1361-1367

2003

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Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Meat science, 2002-06, Vol.61 (2), p.141-147

2002

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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

Meat science, 2001-11, Vol.59 (3), p.251-258

2001

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ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF WATER EXTRACTS OF BORAGO OFFICINALIS L.: INFLUENCE OF PLANT PART AND COOKING PROCEDURE

Italian journal of food science, 2010-04, Vol.22 (2), p.156

2010

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Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factors

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2011-01, Vol.26 (1), p.144-151

2011

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Food Consumption Analysis in Spanish Elderly Based upon the Mini Nutritional Assessment Test

Annals of nutrition and metabolism, 2008-01, Vol.52 (4), p.299-307

2008

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Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

Journal of food science, 2003-05, Vol.68 (4), p.1531-1536

2003

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Inhibition of Serum Cholesterol Oxidation by Dietary Vitamin C and Selenium Intake in High Fat Fed Rats

Lipids, 2008-04, Vol.43 (4), p.383-390

2008

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Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

Meat science, 2004-06, Vol.67 (2), p.237-244

2004

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

Journal of food protection, 2001-07, Vol.64 (7), p.1062-1066

2001

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Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability

Food chemistry, 2007, Vol.104 (3), p.1087-1096

2007

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Functional components in fish and algae oils

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2006-05, Vol.21 (3), p.369-373

2006

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

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

Oxysterols: A world to explore

Loss of Tribbles pseudokinase-3 promotes Akt-driven tumorigenesis via FOXO inactivation

The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

Nutritional assessment interpretation on 22 007 Spanish community-dwelling elders through the Mini Nutritional Assessment test

Nutritional and sensory properties of dry fermented sausages enriched with n − 3 PUFAs

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

PATHWAYS UNDERLYING URINARY SODIUM AND POTASSIUM EXCRETION AND THE LINK TO BLOOD PRESSURE AND CARDIOVASCULAR DISEASE

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

New formulations for healthier dry fermented sausages: a review

Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

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

ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF WATER EXTRACTS OF BORAGO OFFICINALIS L.: INFLUENCE OF PLANT PART AND COOKING PROCEDURE

Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factors

Food Consumption Analysis in Spanish Elderly Based upon the Mini Nutritional Assessment Test

Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

Inhibition of Serum Cholesterol Oxidation by Dietary Vitamin C and Selenium Intake in High Fat Fed Rats

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

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

Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability

Functional components in fish and algae oils

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