Diana Ansorena

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 20

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Journal of the science of food and agriculture

Journal of food science

Universidad de Navarra

Universidad de Navarra (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad de Navarra Sep 01 2016

Spain

Full Professor in Food Science and Nutrition :: Food Science, Nutrition and Physiology

Education History

Universidad de Navarra

Spain

PHD

Publications

Diana Ansorena, Icíar Astiasarán
Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion. Journal of the science of food and agriculture (2024)
Diana Ansorena, Icíar Astiasarán
Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion. Journal of the science of food and agriculture 104 (7) (2024)
Diana Ansorena, Icíar Astiasarán
Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion. Journal of the science of food and agriculture 104 (7) (2024)
Larisa Giura, Leyre Urtasun, Icíar Astiasarán, Diana Ansorena
Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods (Basel, Switzerland) 12 (4) (2023)
Larisa Giura, Leyre Urtasun, Icíar Astiasarán, Diana Ansorena
Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods (Basel, Switzerland) 12 (4) (2023)
Larisa Giura, Leyre Urtasun, Icíar Astiasarán, Diana Ansorena
Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods (Basel, Switzerland) 12 (4) (2023)
Diana Ansorena, Rubén Ramírez, López de Cerain A, Amaya Azqueta, Icíar Astiasarán
Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods (Basel, Switzerland) 12 (11) (2023)
Diana Ansorena, Lucía Cartagena, Icíar Astiasarán
A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality. Foods (Basel, Switzerland) 12 (1) (2022)
Diana Ansorena, Lucía Cartagena, Icíar Astiasarán
A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality. Foods (Basel, Switzerland) 12 (1) (2022)
Dario Mercatante, Diana Ansorena, Agnese Taticchi, Icíar Astiasarán, Maurizio Servili, Maria Teresa Rodriguez-Estrada
Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters. Antioxidants (Basel, Switzerland) 12 (1) (2022)
Katherine Gutiérrez-Luna, Diana Ansorena, Icíar Astiasarán
Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil). Journal of food science 87 (4) (2022)
Diana Ansorena, Lucía Cartagena, Icíar Astiasarán
A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality. Foods (Basel, Switzerland) 12 (1) (2022)
Dario Mercatante, Diana Ansorena, Agnese Taticchi, Icíar Astiasarán, Maurizio Servili, Maria Teresa Rodriguez-Estrada
Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters. Antioxidants (Basel, Switzerland) 12 (1) (2022)
Dario Mercatante, Diana Ansorena, Agnese Taticchi, Icíar Astiasarán, Maurizio Servili, Maria Teresa Rodriguez-Estrada
Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters. Antioxidants (Basel, Switzerland) 12 (1) (2022)
Matilde Tura, Diana Ansorena, Icíar Astiasarán, Mara Mandrioli, Tullia Gallina Toschi
Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test. Antioxidants (Basel, Switzerland) 11 (3) (2022)
Diana Ansorena, Iciar Astiasarán
Oils and Bioactive Lipids: Quality, Stability, and Functionality. Foods (Basel, Switzerland) 10 (6) (2021)
Larisa Giura, Leyre Urtasun, Amanda Belarra, Diana Ansorena, Icíar Astiasarán
Exploring Tools for Designing Dysphagia-Friendly Foods: A Review. Foods (Basel, Switzerland) 10 (6) (2021)
Katherine Gutiérrez-Luna, Icíar Astiasarán, Diana Ansorena
Gels as fat replacers in bakery products: a review. Critical reviews in food science and nutrition (2021)
Katherine Gutiérrez-Luna, Diana Ansorena, Icíar Astiasarán
Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations. Journal of food science 85 (10) (2020)
Lucía Gayoso, Diana Ansorena, Iciar Astiasarán
DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility. Journal of the science of food and agriculture 99 (5) (2018)

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Publication Activity (10 Years)

Top Topics

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Diana Ansorena