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1-12
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Results: 12
Authors:
Ansorena, D
Gimeno, O
Astiasaran, I
Bello, J
Citation: D. Ansorena et al., Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona, FOOD RES IN, 34(1), 2001, pp. 67-75
Authors:
Gimeno, O
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages, FOOD MICROB, 18(3), 2001, pp. 329-334
Authors:
Echarte, M
Ansorena, D
Astiasaran, I
Citation: M. Echarte et al., Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures, J FOOD PROT, 64(7), 2001, pp. 1062-1066
Authors:
Muguerza, E
Gimeno, O
Ansorena, D
Bloukas, JG
Astiasaran, I
Citation: E. Muguerza et al., 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 SCI, 59(3), 2001, pp. 251-258
Authors:
Gimeno, O
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations, MEAT SCI, 57(1), 2001, pp. 23-29
Authors:
Echarte, M
Zulet, MA
Astiasaran, I
Citation: M. Echarte et al., Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon, J AGR FOOD, 49(11), 2001, pp. 5662-5667
Authors:
Marques-Lopes, I
Ansorena, D
Astiasaran, I
Forga, L
Martinez, JA
Citation: I. Marques-lopes et al., Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men, AM J CLIN N, 73(2), 2001, pp. 253-261
Authors:
Ansorena, D
Astiasaran, I
Bello, J
Citation: D. Ansorena et al., Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus, FOOD SC TEC, 6(6), 2000, pp. 439-447
Authors:
Gimeno, O
Ansorena, D
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Characterization of chorizo de Pamplona: instrumental measurements of colour and texture, FOOD CHEM, 69(2), 2000, pp. 195-200
Authors:
Ansorena, D
Astiasaran, I
Bello, J
Citation: D. Ansorena et al., Influence of the simultaneous addition of the protease flavourzyme and thelipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS, J AGR FOOD, 48(6), 2000, pp. 2395-2400
Authors:
Zapelena, MJ
Astiasaran, I
Bello, J
Citation: Mj. Zapelena et al., Dry fermented sausages made with a protease from Aspergillus oryzae and ora starter culture, MEAT SCI, 52(4), 1999, pp. 403-409
Authors:
Gimeno, O
Astiasaran, I
Bello, J
Citation: O. Gimeno et al., Influence of partial replacement of NaCl with KCl and CaCl2 oil texture and color of dry fermented sausages, J AGR FOOD, 47(3), 1999, pp. 873-877
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