Ana Conchillo

Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads:  Application of a Thin-Layer Chromatography−Gas Chromatography Methodology

Ana Conchillo, Luisito Cercaci, Diana Ansorena et al. · Journal of Agricultural and Food Chemistry · 2005 · 64 citations · Full text

Agriculture, Biochemistry, Food Science +12

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Ana Conchillo, Diana Ansorena, Icíar Astiasarán · Journal of the Science of Food and Agriculture · 2004 · 64 citations · Full text

Agriculture, Biochemistry, Food Science +17

Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés

Maider Echarte, Ana Conchillo, Diana Ansorena et al. · Food Chemistry · 2003 · 56 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Combined Effect of Cooking (Grilling and Roasting) and Chilling Storage (with and without Air) on Lipid and Cholesterol Oxidation in Chicken Breast

Ana Conchillo, Diana Ansorena, Icíar Astiasarán · Journal of Food Protection · 2003 · 46 citations · Full text

Agriculture, Biochemistry, Food Science +17

EVI1 controls proliferation in acute myeloid leukaemia through modulation of miR-1-2

María José Gómez‐Benito, Ana Conchillo, Iria Vázquez et al. · British Journal of Cancer · 2010 · 37 citations · Full text

Life Sciences, Hematology, Molecular Biology +15