Diana Ansorena

Full Professor in Food Science and Nutrition

Universidad de Navarra

Spain

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About

Diana Ansorena is a Full Professor in Food Science and Nutrition at the Universidad de Navarra, Spain. Her research focuses on plant-based food products, including the nutritional assessment and digestibility of innovative snacks and burgers. She has recently published articles exploring the effects of cooking technologies on food composition, the use of natural antioxidants in meat products, and advanced processing methods for texture-modified diets.

Articles (16)

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2025

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2025

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2022

Collaborators (4)

Maurizio Servili

University of Perugia

ITALY

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Iciar Astiasarán

Full Professor

Universidad de Navarra

SPAIN

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Amaya Azqueta

Universidad de Navarra

SPAIN

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Adela Lopez de Cerain

PROFESSOR OF TOXICOLOGY

Universidad de Navarra

SPAIN

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Diana Ansorena

Research Interests

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About

Articles (16)

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility

Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels

High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility

Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation

In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions

Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia

Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion

Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds

A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

Gels as fat replacers in bakery products: a review

Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)

Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

Collaborators (4)

Maurizio Servili

Iciar Astiasarán

Amaya Azqueta

Adela Lopez de Cerain

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