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Reproduction, Nutrition, Development|March 15, 2005
Phytosterol oxidation products: state of the artFrancesc GuardiolaJournal of Agricultural and Food Chemistry|July 17, 2008
Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stabilityAlba Tres, Ricard Bou, Rafael Codony, et al.Analytical Biochemistry|December 12, 2012
Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probeJonathan Santas, Francesc Guardiola, Magda Rafecas, et al.Journal of Agricultural and Food Chemistry|August 5, 2010
Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meatAlba Tres, Ricard Bou, Rafael Codony, et al.Journal of AOAC International|May 29, 2004
Analysis of sterol oxidation products in foodsFrancesc Guardiola, Ricard Bou, Josep Boatella, et al.Journal of AOAC International|May 29, 2004
Artifactual oxidation of cholesterol during the analysis of cholesterol oxidation products: protective effect of antioxidantsFrancesc Guardiola, Sandra Garcia-Cruset, Ricard Bou, et al.Journal of Agricultural and Food Chemistry|September 30, 2005
Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meatRicard Bou, Rafael Codony, Maria D Baucells, et al.Journal of Lipid Research|June 4, 2004
Lipid peroxidation induced by DHA enrichment modifies paracellular permeability in Caco-2 cells: protective role of taurineSònia Roig-Pérez, Francesc Guardiola, Miquel Moretó, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 21, 2015
Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausageNúria Magrinyà, Ricard Bou, Núria Rius, et al.Journal of Agricultural and Food Chemistry|June 14, 2012
Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausageNúria Magrinyà, Ricard Bou, Núria Rius, et al.Pageof 5