Candelaria Poyato

Candelaria Poyato

Universidad de Navarra - Pamplona / Spain
Agriculture & Forestry / Animal Science
AD Scientific Index ID: 4337726
University of Navarra
person_outline Candelaria Poyato's MOST POPULAR ARTICLES
1-) Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity Food Research International 51 (1), 132-140, 2013
2-) Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology Meat Science 98 (4), 615-621, 2014
3-) A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability LWT-Food Science and Technology 62 (2), 1069-1075, 2015
4-) A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools Food research international 57, 152-161, 2014
5-) A novel approach to monitor the oxidation process of different types of heated oils by using chemometric toolsC Poyato, D Ansorena, I Navarro-Blasco, I AstiasaránFood research international 57, 152-161, 2014602014