Blanca Barriuso

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

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

Candelaria Poyato, Icíar Astiasarán, Blanca Barriuso et al. · LWT · 2015 · 91 citations

Food Chemistry, Nutrition, Gelled Emulsion +5

The Effect of Sleep Apnea on Cardiovascular Events in Different Acute Coronary Syndrome Phenotypes

Andrea Zapater, Manuel Sánchez‐de‐la‐Torre, Iván D. Benítez et al. · American Journal of Respiratory and Critical Care Medicine · 2020 · 84 citations

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

Blanca Barriuso, Ane Otaegui-Arrazola, María Menéndez-Carreño et al. · Food Chemistry · 2012 · 72 citations

Chemical Engineering, Engineering, Organic Chemistry +2

Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

Diana Ansorena, Blanca Barriuso, Vladimiro Cardenia et al. · Food Chemistry · 2013 · 58 citations · Full text

Lipid Analysis, Lipid Metabolism, Biochemistry +9