BARBARA
NIEVA ECHEVARRIA
PROFESORADO ADJUNTO
ENCARNACION
GOICOECHEA OSES
PROFESORADO TITULAR DE UNIVERSIDAD
Publicaciones en las que colabora con ENCARNACION GOICOECHEA OSES (20)
2022
2020
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Bakailao-gibel olio fresko eta oxidatuaren urdail-hesteetako in vitro digestioa: BSA eta BHTren propietate antioxidatzaileen eta azken honetatik eratorritako metabolitoen azterketa.
Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 38, pp. 183-198
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Food lipid oxidation under gastrointestinal digestion conditions: A review
Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 3, pp. 461-478
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Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion
Food Research International, Vol. 130
2019
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1H NMR: A powerful tool for lipid digestion research
Applications of NMR Spectroscopy, Vol. 7, pp. 60-99
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Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils
Food Research International, Vol. 125
2018
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E bitaminaren gehikuntza urdail-hesteetako in vitro digestioan: efektu antioxidatzailea edo prooxidatzailea?
Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 34, pp. 83-98
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Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)
Food Research International, Vol. 103, pp. 48-58
2017
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1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates
Food Research International, Vol. 91, pp. 171-182
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Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions
Food Research International, Vol. 97, pp. 104-115
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Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass
Food Research International, Vol. 99, pp. 630-640
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Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass
Food Research International, Vol. 97, pp. 51-61
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Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils
Food Chemistry, Vol. 235, pp. 21-33
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Fish in vitro digestion: Influence of fish salting on the extent of lipolysis, oxidation, and other reactions
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 4, pp. 879-891
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Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT
Food Chemistry, Vol. 232, pp. 733-743
2016
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A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion
Food Chemistry, Vol. 211, pp. 17-26
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The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR
Food Research International, Vol. 84, pp. 150-159
2015
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2,6-Di-Tert-Butyl-Hydroxytoluene and Its Metabolites in Foods
Comprehensive Reviews in Food Science and Food Safety, Vol. 14, Núm. 1, pp. 67-80
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Usefulness of 1H NMR in assessing the extent of lipid digestion
Food Chemistry, Vol. 179, pp. 182-190
2014
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A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures
Food Research International, Vol. 66, pp. 379-387