E Muguerza

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

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

E Muguerza, Diana Ansorena, Icíar Astiasarán · Meat Science · 2003 · 92 citations · Full text

Nutrition, Food Composition, Soy Oil +7

Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

E Muguerza, Diana Ansorena, J.G. Bloukas et al. · Journal of Food Science · 2003 · 62 citations

Food Chemistry, Nutrition, Oxidation Process +15

Functional dry fermented sausages manufactured with high levels of <i>n</i>‐3 fatty acids: nutritional benefits and evaluation of oxidation

E Muguerza, Diana Ansorena, Icíar Astiasarán · Journal of the Science of Food and Agriculture · 2004 · 54 citations · Full text

Nutrition, Functional Dry, Other Fatty Acids +23