Ansorena D - Search Results

1

[Functional components in fish and algae oils].

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

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. 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: ansorena d. 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: ansorena d. 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: ansorena d. 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: ansorena d. J Agric Food Chem. 2003 Sep 24;51(20):5941-5. doi: 10.1021/jf0345245. J Agric Food Chem. 2003. PMID: 13129298

7

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: ansorena d. J Agric Food Chem. 2005 Oct 5;53(20):7844-50. doi: 10.1021/jf050539m. J Agric Food Chem. 2005. PMID: 16190640 Free article.

8

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: ansorena d. 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.

9

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: ansorena d. 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.

10

Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats.

Menéndez-Carreño M, Ansorena D, Milagro FI, Campión J, Martínez JA, Astiasarán I. Menéndez-Carreño M, et al. Among authors: ansorena d. Lipids. 2008 Apr;43(4):383-90. doi: 10.1007/s11745-008-3163-8. Epub 2008 Mar 12. Lipids. 2008. PMID: 18335267 Free article.

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