Showing results (11-20 of 26) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractionsD Ansorena, M J Zapelena, I Astiasarán, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)|June 16, 2005
Analysis of fatty acid isomers in ruminant tissues by silver thin layer chromatography followed by gas chromatographyD Ansorena, K Raes, S De Smet, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 28, 2010
Oxysterols: A world to exploreA Otaegui-Arrazola, M Menéndez-Carreño, D Ansorena, et al.
Meat Science|November 9, 2011
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 CD Ansorena, M P De Peña, I Astiasarán, et al.
Nutricion Hospitalaria|June 15, 2006
[Functional components in fish and algae oils]A Conchillo, I Valencia, A Puente, et al.
Meat Science|November 9, 2011
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausagesE Muguerza, G Fista, D Ansorena, et al.
Meat Science|November 9, 2011
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausageE Muguerza, O Gimeno, D Ansorena, et al.
Meat Science|November 9, 2011
Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the textureM J Zapelena, D Ansorena, I Zalacain, et al.
Annals of Nutrition & Metabolism|August 21, 2008
Food consumption analysis in spanish elderly based upon the mini nutritional assessment testM Cuervo, D Ansorena, A García, et al.
The American Journal of Clinical Nutrition|February 7, 2001
Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight menI Marques-Lopes, D Ansorena, I Astiasaran, et al.
Pageof 3