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List of works by Diana Ansorena

"High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

scientific article published on 09 March 2011

2012: No trans fatty acids in Spanish bakery products

scientific article published in May 2013

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

scientific article published in July 2015

Anti-proliferative effect of Melissa officinalis on human colon cancer cell line.

scientific article published on November 2011

Bioaccessibility and biological activity of Melissa officinalis , Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

scientific article published in July 2015

Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L(∗)a(∗)b(∗) and the Hunter lab systems with illuminants D65 and C

scientific article published on 01 August 1997

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality ⬇️

scientific article published on 01 May 2004

Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture

scientific article published on 01 June 1998

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

scientific article published in March 2010

Effect of diet and dietary fatty acids on the transformation and incorporation of C18 fatty acids in double-muscled Belgian Blue young bulls

scientific article published in September 2004

Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

scientific article published in 2022

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products.

scientific article published on 13 January 2010

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

scientific article published on June 2004

Effects of EPA and lipoic acid supplementation on circulating FGF21 and the fatty acid profile in overweight/obese women following a hypocaloric diet

scientific article published on 01 May 2018

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

scientific article published on May 2008

First international descriptive and interventional survey for cholesterol and non-cholesterol sterol determination by gas- and liquid-chromatography-Urgent need for harmonisation of analytical methods

scientific article published on 30 March 2019

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

scientific article published on 31 August 2020

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

article

Gels as fat replacers in bakery products: a review

scientific article published on 07 January 2021

Health-related messages in the labeling of processed meat products: a market evaluation

article

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract.

scientific article

Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: The role of gender and age

scientific article published on 24 June 2008

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

scientific article published on December 2003

Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

scientific article published on 21 June 2018

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

scientific article published in June 2000

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

scientific article published on 12 March 2008

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

scientific article

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.

scientific article published on 17 May 2016

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

scientific article published in April 2006

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

scientific article published on 16 April 2008

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

article

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.

scientific article published in March 2001

Oxysterols formation: A review of a multifactorial process.

scientific article published on 24 February 2016

Oxysterols: A world to explore.

scientific article published on 24 September 2010

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

scientific article published in February 2001

Reduced-fat bologna sausages with improved lipid fraction.

scientific article published on 13 October 2013

Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality ⬇️

scientific article published on August 3, 2012

Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

scientific article published in June 2010

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

scientific article published on 01 September 1998

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

scientific article published on 12 November 2008

Stability of avocado oil during heating: Comparative study to olive oil

scientific article published in May 2012

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

scientific article published on 27 January 2006

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

scientific article published in November 2012

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

scientific article published in October 2004

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

scientific article

The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake

scientific article published on 19 November 2010

Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix.

scientific article published on 24 May 2013

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

scientific article published on 25 September 2015

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.

scientific article published on 22 May 2009

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant.

scientific article published on 6 June 2017

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