Diana Ansorena - Concepedia

Author

Diana Ansorena

Universidad de Navarra ORCID

Also Known As

Ansorena-Artieda, D. (Diana), D Ansoren, D Ansorena, D. Ansorena, Diana Ansorena

151

Publications

Citations

H-Index

Concepts

All Affiliations

Universidad de Navarra Navarre Institute of Health Research University of Bologna

About

Diana Ansorena is an author at Universidad de Navarra specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	26	33	2.4K
2	Medicine	16	19	1.2K
3	Engineering	7	7	352
4	Public Health	3	3	136
5	Natural Sciences	2	2	56

Diana Ansorena

Publications

5.9K

Citations

H-Index

Page 1

	Year	Citations
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, Meat Science Meat PackagingPartial ReplacementFood AnalysisFat LevelFood Processing	2002	237
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, Meat Science NutritionLipid FractionFood CompositionPre-emulsified Olive OilFood Analysis	2001	199
Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona Diana Ansorena, Olga Gimeno, Icíar Astiasarán, Food Research International	2001	196
Stability of avocado oil during heating: Comparative study to olive oil Izaskun Berasategi, Blanca Barriuso, Diana Ansorena, Food Chemistry Food ChemistryAvocado OilThermal ProcessingFood ProcessingComparative Study	2011	167
Nutritional assessment interpretation on 22 007 Spanish community-dwelling elders through the Mini Nutritional Assessment test Marta Cuervo, André Ricardo Lopes Garcia, Diana Ansorena, Public Health Nutrition	2008	166
Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men Iva Marques-Lopes, Diana Ansorena, Icíar Astiasarán, American Journal of Clinical Nutrition ObesityNutritionMetabolic SyndromeMetabolic DisorderLipid Nutrition	2001	158
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, Meat Science Food ChemistryNutritionFood CompositionAnimal NutritionFood Analysis	2008	148
Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity Raquel Pinacho, Rita Yolanda Cavero, Icíar Astiasarán, Journal of Functional Foods Phenolic CompoundsPolyphenolicsBiochemistryMedicineNutraceutical Ingredient	2015	135
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality Marta Garcı́a-Esteban, Diana Ansorena, Icíar Astiasarán Meat Science	2003	132
Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models Lucía Gayoso, An-Sophie Claerbout, María Isabel Calvo, Journal of Functional Foods BiochemistryMedicineRosmarinic AcidPhysiologyFood Digestion	2016	130

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