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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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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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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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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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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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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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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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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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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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Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations

Meat science, 2001, Vol.57 (1), p.23-29

2001

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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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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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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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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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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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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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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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Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages

Food microbiology, 2001-06, Vol.18 (3), p.329-334

2001

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Effects of frying and warmholding on fatty acids and cholesterol of sole ( Solea solea), codfish ( Gadus morrhua) and hake ( Merluccius merluccius)

Food chemistry, 1997-03, Vol.58 (3), p.227-231

1997

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Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

Meat science, 1999-08, Vol.52 (4), p.403-409

1999

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Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2793-2796

1998

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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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Handbook of Fermented Meat and Poultry

Second edition., 2014

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Oxidation Process Affecting Fatty Acids and Cholesterol in Fried and Roasted Salmon

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5662-5667

2001

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Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions

Meat science, 1998-09, Vol.50 (1), p.37-44

1998

Volltextzugriff (PDF)

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Oxysterols: A world to explore

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

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

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

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

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

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

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

New formulations for healthier dry fermented sausages: a review

Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations

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

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

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

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

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

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

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

Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages

Effects of frying and warmholding on fatty acids and cholesterol of sole ( Solea solea), codfish ( Gadus morrhua) and hake ( Merluccius merluccius)

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction

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

Handbook of Fermented Meat and Poultry

Oxidation Process Affecting Fatty Acids and Cholesterol in Fried and Roasted Salmon

Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions

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