I. Valencia

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

I. Valencia, M.N. O’Grady, Diana Ansorena et al. · Meat Science · 2008 · 149 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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

I. Valencia, Diana Ansorena, Icíar Astiasarán · Meat Science · 2005 · 111 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

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

Mikel García‐Íñiguez de Ciriano, Cecilia García-Herreros, Eduardo Larequi et al. · Meat Science · 2009 · 83 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability

I. Valencia, Diana Ansorena, Icíar Astiasarán · Food Chemistry · 2007 · 80 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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

I. Valencia, Diana Ansorena, Icíar Astiasarán · Meat Science · 2006 · 79 citations · Full text

Agriculture, Biochemistry, Food Science +16