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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.Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.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.Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat.Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.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.Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions.Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling.Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasmaAntioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milkUse 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 plasmaModerately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and MeatDose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative statusEffect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomesAssessment of the levels of degradation in fat co- and byproducts for feed uses and their relationships with some lipid composition parametersEffect of heating oxyhemoglobin and methemoglobin on microsomes oxidationEffect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausageHigh-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphine
P50
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P50
description
researcher ORCID ID = 0000-0001-5907-7318
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wetenschapper
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name
Ricard Bou
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Ricard Bou
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Ricard Bou
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Ricard Bou
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type
label
Ricard Bou
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Ricard Bou
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Ricard Bou
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Ricard Bou
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prefLabel
Ricard Bou
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Ricard Bou
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Ricard Bou
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Ricard Bou
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P21
P31
P496
0000-0001-5907-7318