Diana Ansorena

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

E Muguerza, G.A. Fista, Diana Ansorena et al. · Meat Science · 2002 · 237 citations

Meat Packaging, Partial Replacement, Food Analysis +7

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage

E Muguerza, Olga Gimeno, Diana Ansorena et al. · Meat Science · 2001 · 199 citations

Nutrition, Lipid Fraction, Food Composition +8

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Diana Ansorena, Olga Gimeno, Icíar Astiasarán et al. · Food Research International · 2001 · 196 citations · Full text

Stability of avocado oil during heating: Comparative study to olive oil

Izaskun Berasategi, Blanca Barriuso, Diana Ansorena et al. · Food Chemistry · 2011 · 167 citations

Food Chemistry, Avocado Oil, Thermal Processing +4

Nutritional assessment interpretation on 22 007 Spanish community-dwelling elders through the Mini Nutritional Assessment test

Marta Cuervo, André Ricardo Lopes Garcia, Diana Ansorena et al. · Public Health Nutrition · 2008 · 166 citations · Full text