I agree that this site is using cookies. You can find further informations here.
X
Poyato, Candelaria
18  results:
Search for persons X
?
1

Volatiles formation in gelled emulsions enriched in polyuns..:

Gayoso, Lucía ; Poyato, Candelaria ; Calvo, María Isabel...
Journal of Food Science and Technology.  54 (2017)  9 - p. 2842-2851 , 2017
Link: https://doi.org/10.1007/..
 
?
2

Antioxidant effect of water and acetone extracts of Fucus v..:

Poyato, Candelaria ; Thomsen, Birgitte Raagaard ; Hermund, Ditte B....
European Journal of Lipid Science and Technology.  119 (2016)  3 - p. , 2016
Link: https://doi.org/10.1002/..
 
?
3

Linseed oil gelled emulsion: A successful fat replacer in d..:

Alejandre, Marta ; Poyato, Candelaria ; Ansorena, Diana.
Meat Science.  121 (2016)  - p. 107-113 , 2016
Link: https://doi.org/10.1016/..
 
?
4

A new polyunsaturated gelled emulsion as replacer of pork b..:

Poyato, Candelaria ; Astiasarán, Iciar ; Barriuso, Blanca.
LWT - Food Science and Technology.  62 (2015)  2 - p. 1069-1075 , 2015
Link: https://doi.org/10.1016/..
 
?
5

Cholesterol and stigmasterol within a sunflower oil matrix:..:

Barriuso, Blanca ; Ansorena, Diana ; Poyato, Candelaria.
Steroids.  99 (2015)  - p. 155-160 , 2015
Link: https://doi.org/10.1016/..
 
?
6

Optimization of a gelled emulsion intended to supply ω-3 fa..:

Poyato, Candelaria ; Ansorena, Diana ; Berasategi, Izaskun..
Meat Science.  98 (2014)  4 - p. 615-621 , 2014
Link: https://doi.org/10.1016/..
 
?
7

A novel approach to monitor the oxidation process of differ..:

Poyato, Candelaria ; Ansorena, Diana ; Navarro-Blasco, Iñigo.
Food Research International.  57 (2014)  - p. 152-161 , 2014
Link: https://doi.org/10.1016/..
 
?
8

Oxidative stability of O/W and W/O/W emulsions: Effect of l..:

Poyato, Candelaria ; Navarro-Blasco, Iñigo ; Calvo, Maria Isabel...
Food Research International.  51 (2013)  1 - p. 132-140 , 2013
Link: https://doi.org/10.1016/..
 
?
9

Volatiles formation in gelled emulsions enriched in polyuns..:

Gayoso, Lucía ; Poyato, Candelaria ; Calvo, María Isabel...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5583114/.  , 2017
Link: http://www.ncbi.nlm.nih...
 
?
10

Volatiles formation in gelled emulsions enriched in polyuns..:

Gayoso, L. (Lucía) ; Poyato, C. (Candelaria) ; Calvo, M.I. (María Isabel)...
https://hdl.handle.net/10171/56212.  , 2017
Link: https://hdl.handle.net/1..
 
?
11

Antioxidant effect of water and acetone extracts of Fucus v..:

Poyato, C. (Candelaria) ; Raagaard-Thomsen, B. (Birgitte) ; Hermund, D.B. (Ditte B.)...
https://hdl.handle.net/10171/56317.  , 2017
Link: https://hdl.handle.net/1..
 
?
12

Linseed oil gelled emulsion: a successful fat replacer in d..:

Alejandre, M. (Marta) ; Poyato, C. (Candelaria) ; Ansorena-Artieda, D. (Diana).
https://hdl.handle.net/10171/56318.  , 2016
Link: https://hdl.handle.net/1..
 
?
13

Cholesterol and stigmasterol within a sunflower oil matrix:..:

Astiasarán, I. (Iciar) ; Poyato, C. (Candelaria) ; Ansorena-Artieda, D. (Diana).
https://hdl.handle.net/10171/40097.  , 2015
Link: https://hdl.handle.net/1..
 
?
14

Emulsions as delivery systems of unsaturated lipids: oxidat..:

Poyato, C. (Candelaria) ; Astiasarán, I. (Iciar) ; Ansorena-Artieda, D. (Diana)
https://hdl.handle.net/10171/58713.  , 2015
Link: https://hdl.handle.net/1..
 
?
15

A new polyunsaturated gelled emulsion as replacer of pork b..:

Poyato, C. (Candelaria) ; Astiasarán, I. (Iciar) ; Barriuso, B. (Blanca).
https://hdl.handle.net/10171/40124.  , 2015
Link: https://hdl.handle.net/1..
 
1-15