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Goicoechea, Encarnación
57
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Online (57)
Mediatypes
Articles (Online) (40)
Bookchapter (Online) (3)
OpenAccess-fulltext (14)
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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/..
?
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/..
?
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/..
?
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/..
?
5
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/..
?
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/..
?
7
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/..
?
8
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/..
?
9
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/..
?
10
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/..
?
11
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/..
?
12
Direct study of minor extra-virgin olive oil components wit..:
Ruiz-Aracama, Ainhoa
;
Goicoechea, Encarnación
;
Guillén, María D.
Food Chemistry. 228 (2017) - p. 301-314 , 2017
Link:
https://doi.org/10.1016/..
?
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/..
?
14
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/..
?
15
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/..
1-15