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Nieva-Echevarría, Bárbara
43  Ergebnisse:
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1

Different Effects of Vitamin C-Based Supplements on the Adv..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Sopelana, Patricia.
Foods.  11 (2021)  1 - p. 58 , 2021
Link: https://doi.org/10.3390/..
 
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2

Bakailao-gibel olio fresko eta oxidatuaren urdail-hesteetak..:

Nieva-Echevarría, Barbara ; Goicoechea, Encarnación ; Guillén, María D.
EKAIA Euskal Herriko Unibertsitateko Zientzia eta Teknologia Aldizkaria.  , 2020
Link: https://doi.org/10.1387/..
 
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3

Oxidative stability of extra-virgin olive oil enriched or n..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Food Research International.  130 (2020)  - p. 108987 , 2020
Link: https://doi.org/10.1016/..
 
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4

Effect of adding alpha-tocopherol on the oxidation advance ..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Food Research International.  125 (2019)  - p. 108558 , 2019
Link: https://doi.org/10.1016/..
 
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5

Food lipid oxidation under gastrointestinal digestion condi..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Critical Reviews in Food Science and Nutrition.  60 (2018)  3 - p. 461-478 , 2018
Link: https://doi.org/10.1080/..
 
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6

E bitaminaren gehikuntza urdail-hesteetako in vitro digesti..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
EKAIA Euskal Herriko Unibertsitateko Zientzia eta Teknologia Aldizkaria.  , 2018
Link: https://doi.org/10.1387/..
 
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7

Effects of different cooking methods on the lipids and vola..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Manzanos, María J..
Food Research International.  103 (2018)  - p. 48-58 , 2018
Link: https://doi.org/10.1016/..
 
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8

Polyunsaturated lipids and vitamin A oxidation during cod l..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Food Chemistry.  232 (2017)  - p. 733-743 , 2017
Link: https://doi.org/10.1016/..
 
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9

Behaviour of non-oxidized and oxidized flaxseed oils, as mo..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Food Research International.  97 (2017)  - p. 104-115 , 2017
Link: https://doi.org/10.1016/..
 
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10

Effect of the presence of protein on lipolysis and lipid ox..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Food Chemistry.  235 (2017)  - p. 21-33 , 2017
Link: https://doi.org/10.1016/..
 
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11

Fish in Vitro Digestion: Influence of Fish Salting on the E..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Manzanos, María J..
Journal of Agricultural and Food Chemistry.  65 (2017)  4 - p. 879-891 , 2017
Link: https://doi.org/10.1021/..
 
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12

Changes provoked by boiling, steaming and sous-vide cooking..:

Nieva-Echevarría, Bárbara ; Manzanos, María J. ; Goicoechea, Encarnación.
Food Research International.  99 (2017)  - p. 630-640 , 2017
Link: https://doi.org/10.1016/..
 
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13

1H NMR and SPME-GC/MS study of hydrolysis, oxidation and ot..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Manzanos, María J..
Food Research International.  91 (2017)  - p. 171-182 , 2017
Link: https://doi.org/10.1016/..
 
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14

Effect of liquid smoking on lipid hydrolysis and oxidation ..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Guillén, María D.
Food Research International.  97 (2017)  - p. 51-61 , 2017
Link: https://doi.org/10.1016/..
 
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15

The influence of frying technique, cooking oil and fish spe..:

Nieva-Echevarría, Bárbara ; Goicoechea, Encarnación ; Manzanos, María J..
Food Research International.  84 (2016)  - p. 150-159 , 2016
Link: https://doi.org/10.1016/..
 
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