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Meat Science|November 9, 2011
Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidantsI Valencia, M N O'Grady, D Ansorena, et al.Nutricion Hospitalaria|April 27, 2011
Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factorsM Menéndez-Carreño, N Varo, C Mugueta, et al.Lipids|March 13, 2008
Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed ratsM Menéndez-Carreño, D Ansorena, F I Milagro, et al.Nutricion Hospitalaria|March 7, 2009
[Assessment of calf circumference as an indicator of the risk for hyponutrition in the elderly]M Cuervo, D Ansorena, A García, et al.Public Health Nutrition|April 17, 2008
Nutritional assessment interpretation on 22,007 Spanish community-dwelling elders through the Mini Nutritional Assessment testM Cuervo, A García, D Ansorena, et al.Meat Science|November 9, 2011
Analysis of biogenic amines in northern and southern European sausages and role of flora in amine productionD Ansorena, M C Montel, M Rokka, et al.Pageof 3