| A review of analytical methods measuring lipid oxidation status in foods: a challenging task B Barriuso, I Astiasarán, D Ansorena European food research and technology 236, 1-15, 2013 | 402 | 2013 |
| Stability of avocado oil during heating: Comparative study to olive oil I Berasategi, B Barriuso, D Ansorena, I Astiasarán Food chemistry 132 (1), 439-446, 2012 | 202 | 2012 |
| A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability C Poyato, I Astiasarán, B Barriuso, D Ansorena LWT-Food Science and Technology 62 (2), 1069-1075, 2015 | 103 | 2015 |
| Sterols heating: Degradation and formation of their ring-structure polar oxidation products B Barriuso, A Otaegui-Arrazola, M Menéndez-Carreño, I Astiasarán, ... Food Chemistry 135 (2), 706-712, 2012 | 75 | 2012 |
| Oxysterols formation: A review of a multifactorial process B Barriuso, D Ansorena, I Astiasarán The Journal of steroid biochemistry and molecular biology 169, 39-45, 2017 | 59 | 2017 |
| Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix D Ansorena, B Barriuso, V Cardenia, I Astiasarán, G Lercker, ... Food Chemistry 141 (3), 2757-2764, 2013 | 56 | 2013 |
| Cholesterol and stigmasterol within a sunflower oil matrix: thermal degradation and oxysterols formation B Barriuso, D Ansorena, C Poyato, I Astiasarán Steroids 99, 155-160, 2015 | 31 | 2015 |
| Unsaturated lipid matrices protect plant sterols from degradation during heating treatment B Barriuso, I Astiasarán, D Ansorena Food chemistry 196, 451-458, 2016 | 29 | 2016 |
| Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties B Barriuso, D Ansorena, MI Calvo, RY Cavero, I Astiasarán Food Research International 69, 133-140, 2015 | 24 | 2015 |
| International descriptive and interventional survey for oxycholesterol determination by gas-and liquid-chromatographic methods D Lütjohann, I Björkhem, S Friedrichs, A Kerksiek, WJ Geilenkeuser, ... Biochimie 153, 26-32, 2018 | 20 | 2018 |
| Solanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid B Barriuso, LRB Mariutti, D Ansorena, I Astiasarán, N Bragagnolo European Journal of Lipid Science and Technology 118 (8), 1125-1131, 2016 | 15 | 2016 |
| SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress C Ancín‐Azpilicueta, B Barriuso‐Esteban, R Nieto‐Rojo, ... Microbial biotechnology 5 (5), 654-662, 2012 | 11 | 2012 |
| Unsaturated lipid matrices protect plant sterols from degradation during heating treatment D Ansorena-Artieda, I Astiasarán, B Barriuso Elsevier, 2016 | | 2016 |
| Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation I Astiasarán, C Poyato, D Ansorena-Artieda, B Barriuso Elsevier, 2015 | | 2015 |
| Sterols oxidation: effecto of heating, unsaturation degree of the surrounding lipids and presence of antioxidants B Barriuso Servicio de Publicaciones. Universidad de Navarra., 2015 | | 2015 |
| Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix D Ansorena-Artieda, B Barriuso, V Cardenia, I Astiasarán, G Lercker, ... Elsevier, 2013 | | 2013 |
