BARBARA
NIEVA ECHEVARRIA
PROFESORADO ADJUNTO
Publicaciones (24) Publicaciones de BARBARA NIEVA ECHEVARRIA
2024
2023
-
Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products
European Journal of Lipid Science and Technology, Vol. 125, Núm. 10
2022
2020
-
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
-
Food lipid oxidation under gastrointestinal digestion conditions: A review
Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 3, pp. 461-478
-
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
-
1H NMR: A powerful tool for lipid digestion research
Applications of NMR Spectroscopy, Vol. 7, pp. 60-99
-
Efecto selectivo de alfa-tocoferol en la formación de aldehídos en aceite de girasol sometido a condiciones de fritura
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
A study by 1H NMR on the influence of some factors affecting lipid in vitro digestion
Food Chemistry, Vol. 211, pp. 17-26
-
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