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Meat Science|April 9, 2010
Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidationRicard Bou, Nicolas Hanquet, Rafael Codony, et al.Critical Reviews in Food Science and Nutrition|May 6, 2010
Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry productsRicard Bou, Rafael Codony, Alba Tres, et al.Journal of Agricultural and Food Chemistry|July 6, 2006
Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative statusRicard Bou, Stella Grimpa, Maria D Baucells, et al.Food Chemistry|May 31, 2014
High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphineJonathan Santas, Yeimmy J Guzmán, Francesc Guardiola, et al.Journal of Food Protection|January 19, 2006
Polycyclic aromatic hydrocarbons in frying oils and snacksGiorgia Purcaro, José A Navas, Francesc Guardiola, et al.Food Chemistry|November 24, 2015
Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinateMercedes Alemán, Ricard Bou, Alba Tres, et al.Aquaculture Nutrition|March 2, 2023
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory AcceptancePaula Albendea, Alba Tres, Magdalena Rafecas, et al.Animals : an Open Access Journal From MDPI|September 28, 2021
Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal FeedingElisa Varona, Alba Tres, Magdalena Rafecas, et al.Journal of Agricultural and Food Chemistry|September 8, 2009
Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausagesNúria Magrinyà, Ricard Bou, Alba Tres, et al.Methodsx|August 25, 2021
Methods to determine the quality of acid oils and fatty acid distillates used in animal feedingElisa Varona, Alba Tres, Magdalena Rafecas, et al.Pageof 5