Iciar Astiasarán

Full Professor

Universidad de Navarra

Spain

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About

Dr. Iciar Astiasarán is a Full Professor at Universidad de Navarra in Spain. Her research focuses on food science and technology, with recent articles examining the nutritional assessment of plant-based burgers, in vitro digestion effects on meat dishes, and the use of natural antioxidants in food products. She also investigates the oxidative stability of vegetable oils and the development of innovative food items for specialized diets.

Articles (14)

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2025

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2025

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2024

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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

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2022

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2022

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2021

Collaborators (5)

Maurizio Servili

University of Perugia

ITALY

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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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

Full Professor in Food Science and Nutrition

Universidad de Navarra

SPAIN

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Iciar Astiasarán

Research Interests

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About

Articles (14)

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

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

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

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

Fatty acid composition, acute toxicity and anti-inflammatory activity of the n-hexane extract from Ranunculus macrophyllus Desf. roots

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)

Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

Exploring Tools for Designing Dysphagia-Friendly Foods: A Review

Collaborators (5)

Maurizio Servili

Tullia Gallina Toschi

Amaya Azqueta

Adela Lopez de Cerain

Diana Ansorena

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