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	1.	Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20190506 In: Food research international (Ottawa, Ont.) vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20190506 In: Food research international (Ottawa, Ont.) vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20201023 In: Food research international (Ottawa, Ont.) vol. 125 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Food lipid oxidation under gastrointestinal digestion conditions: A review. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20200323 In: Critical reviews in food science and nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20170731 In: Food chemistry vol. 232 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20170809 In: Food chemistry vol. 235 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Guillén, María D Producer: 20210303 In: Food research international (Ottawa, Ont.) vol. 130 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass. [electronic resource] by Nieva-Echevarría, Bárbara Manzanos, María J Goicoechea, Encarnación Guillén, María D Producer: 20190517 In: Food research international (Ottawa, Ont.) vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Usefulness of (1)H NMR in assessing the extent of lipid digestion. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Manzanos, María J Guillén, María D Producer: 20150918 In: Food chemistry vol. 179 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Manzanos, María J Guillén, María D Producer: 20170428 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	A study by (1)H NMR on the influence of some factors affecting lipid in vitro digestion. [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Manzanos, María J Guillén, María D Producer: 20170209 In: Food chemistry vol. 211 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	None [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Manzanos, María J Guillén, María D Producer: 20190131 In: Food research international (Ottawa, Ont.) vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax). [electronic resource] by Nieva-Echevarría, Bárbara Goicoechea, Encarnación Manzanos, María J Guillén, María D Producer: 20191015 In: Food research international (Ottawa, Ont.) vol. 103 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Prevalence and genetic diversity of arcobacter in food products in the north of Spain. [electronic resource] by Nieva-Echevarria, Barbara Martinez-Malaxetxebarria, Irati Girbau, Cecilia Alonso, Rodrigo Fernández-Astorga, Aurora Producer: 20131231 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)