Jesús Viejo

Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats

Francisco J. Sánchez‐Muniz, Jesús Viejo, Rafaela. Medina · Journal of Agricultural and Food Chemistry · 1992 · 139 citations

Lipid Analysis, Nutrition, Food Analysis +19

Fat and Protein from Olive Oil-Fried Sardines Interact to Normalize Serum Lipoproteins and Reduce Liver Lipids in Hypercholesterolemic Rats

Francisco J. Sánchez‐Muniz, Sara Bastida, Jesús Viejo et al. · Journal of Nutrition · 2003 · 34 citations · Full text

Nutrition, Metabolic Syndrome, Lipid Synthesis +11

Small supplements of N-3 fatty acids change serum low density lipoprotein composition by decreasing phospholipid and apolipoprotein B concentrations in young adult women

Francisco J. Sánchez‐Muniz, Sara Bastida, Jesús Viejo et al. · European Journal of Nutrition · 1999 · 26 citations

Nutrition, Omega-3 Fatty Acid, Lipid Nutrition +8

Prevention of dietary hypercholesterolemia in rats using sunflower-oil-fried sardines. Effects on cholesterol and serum enzymes

Francisco J. Sánchez‐Muniz, E. Higón, Fernando Cava et al. · Journal of Agricultural and Food Chemistry · 1992 · 19 citations

Nutrition, Altmetric Attention Score, Sunflower-oil-fried Sardines +16

Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

Jesús Viejo, Sara Bastida, Francisco J. Sánchez‐Muniz et al. · Food Science and Technology International · 2003 · 18 citations

Nutrition, Experimental Nutrition, Oxidative Stress +16