List of works - Ricard Bou

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

Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

scientific article published on 6 May 2017

Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.

scientific article published on 16 June 2016

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

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

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

scientific article published in 2023

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

Evolution of lipid profile, liver function, and pattern of plasma fatty acids according to the type of lipid emulsion administered in parenteral nutrition in the early postoperative period after digestive surgery.

scientific article published on 6 May 2009

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

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

Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.