Concepedia

Candelaria Poyato

CP

8

Publications

532

Citations

8

H-Index

2012

Active since

Affiliations

Universidad de Navarra(Current)

Navarre Institute of Health Research

Candelaria Poyato is an author at Universidad de Navarra specializing in health sciences, food technology, and food chemistry.

Top concepts

HealthFood ChemistryFood TechnologyChemistryBiochemistryFood QualityFood ProcessingLipid ChemistryFood EngineeringMedicine

Publications per year

2012–2017

8

Publications

8

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Marta Alejandre, Candelaria Poyato, Diana Ansorena et al. · Meat Science · 2016 · 128 citations

Food Chemistry, Food Engineering, Food Processing +5

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Candelaria Poyato, Í. Navarro-Blasco, María Isabel Calvo et al. · Food Research International · 2012 · 116 citations

Lipid Analysis, Biochemistry, Medicine +9

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

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

Candelaria Poyato, Diana Ansorena, Izaskun Berasategi et al. · Meat Science · 2014 · 91 citations

Food Colloid, ω-3 Fatty Acids, Response Surface Methodology +10

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

Candelaria Poyato, Diana Ansorena, Í. Navarro-Blasco et al. · Food Research International · 2014 · 56 citations

Chemical Engineering, Oxidation Process, Engineering +10

Rows per page

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