List of works - Francesc Guardiola

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

scientific article published on 30 June 2014

Assessment of the levels of degradation in fat co- and byproducts for feed uses and their relationships with some lipid composition parameters

scientific article published on 01 March 2009

Associations of Breast Milk Microbiota, Immune Factors, and Fatty Acids in the Rat Mother-Offspring Pair

scientific article published on 25 January 2020

Biological effects of oxysterols: current status

scientific article published on February 1996

Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels

scientific article published on 05 June 2020

Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market

scientific article published on 02 June 2020

Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance.

scientific article published on 04 March 2008

Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe ⬇️

scientific article published on December 7, 2012

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat.

scientific article published on October 2009

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

scientific article published on October 2009

Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status

scientific article published on 01 July 2006

Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage

scientific article published on 26 June 2012

Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat

scientific article

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

scientific article published on 06 December 2009

Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

scientific article published on 25 September 2008

Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.

scientific article published in October 2009

Evaluation of lipid ultraviolet absorption as a parameter to measure lipid oxidation in dark chicken meat

scientific article published on 01 September 2000

Evolution of lipid classes and fatty acid digestibility along the gastrointestinal tract of broiler chickens fed different fat sources at different ages

scientific article published on 01 March 2019

High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine

scientific article published on 24 April 2014

Increased susceptibility to exacerbated liver injury in hypercholesterolemic ApoE-deficient mice: potential involvement of oxysterols

scientific article published on 8 January 2009

Lack of effect of oral supplementation with antioxidants on cholesterol oxidation product concentration of human plasma, as revealed by an improved gas chromatography method.

scientific article published on 29 June 2007

Lactobacillus fermentum CECT5716 Supplementation in Rats during Pregnancy and Lactation Impacts Maternal and Offspring Lipid Profile, Immune System and Microbiota

scientific article published on 28 February 2020

Lactobacillus fermentum CECT5716 supplementation in rats during pregnancy and lactation affects mammary milk composition

scientific article published on 31 January 2020

Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation-xylenol orange method

scientific article published on 01 September 2000

Liquid chromatographic determination of phenolic antioxidants in bakery products

scientific article published on 01 October 1998

Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters

scientific article published on 01 April 2000

Moderately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and Meat

scientific article published on 03 August 2010

Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate.

scientific article published on 11 September 2015

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

scientific article published on November 2010

Oxysterol profiles of normal human arteries, fatty streaks and advanced lesions ⬇️

scientific article published on July 1, 2001

Oxysterols in cap and core of human advanced atherosclerotic lesions

scientific article published on 01 May 1999

Salmosan, a β-Galactomannan-Rich Product, Protects Epithelial Barrier Function in Caco-2 Cells Infected by Salmonella enterica Serovar Enteritidis

scientific article published on 29 June 2016

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

scientific article published on 21 October 2020

Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets

scientific article published on 25 May 2015

Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma

article

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma