Paper UNav

Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review

• Meat Science (2021) 171,108278
• Delgado, J., Ansorena, D., Van Hecke, T., Astiasarán, I., De Smet, S., Estévez, M.

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

• Journal of Food Science (2020) 85, 3072-3080
• Gutiérrez-Luna, K., Ansorena, D., Astiasarán, I.

Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties composition and relevance of nutritional information on sensory characterization

• Food and Function (2019) 10, 7883-7891
• Alejandre, M., Astiasarán, I., Ansorena, D.

Marta Alejandre, Candelaria Poyato, Diana Ansorena, Iciar Astiasarán.

• Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
• Meat Science (2016) 121, 107-113

Candelaria Poyato, Iciar Astiasarán, Blanca Barriuso, Diana Ansorena.

• A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
• LWT – Food Science and Technology (2015) 62, 1069-1075

Candelaria Poyato, Diana Ansorena, Izaskun Berasategi, Íñigo Navarro-Blasco, Iciar Astiasarán.

• Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
• Meat Science (2014) 98, 615-621