All Stories

  1. Guidance on the assessment of the safety of feed additives for the users

    Article • EFSA Journal, December 2023, Wiley

    Dr Jaume Galobart

  2. Safety and efficacy of a feed additive consisting of endo‐1,4‐beta xylanase, endo‐1,4‐beta‐glucanase and xyloglucan‐specific‐endo‐beta‐1,4‐glucanase produced by Trichoderma citrinoviride DSM 33578 (Huvezym® neXo 100 G/L) for all poultry species, orname...

    Article • EFSA Journal, December 2022, Wiley

    Dr Jaume Galobart

  3. EFSA review of Maximum Residue Limits for halquinol in pig tissues as set by JECFA

    Article • EFSA Supporting Publications, July 2021, Wiley

    Dr Jaume Galobart

  4. Assessment of the application for renewal of authorisation of Ecobiol® (Bacillus amyloliquefaciens CECT 5940) as a feed additive for chickens for fattening and its extension of use for chickens reared for laying

    Article • EFSA Journal, February 2020, Wiley

    Dr Jaume Galobart

  5. Mycotoxin risk assessments in the European Union

    Article • World Mycotoxin Journal, April 2018, Wageningen Academic Publishers

    Dr Jaume Galobart, Dr Mari Eskola

  6. Guidance on the characterisation of microorganisms used as feed additives or as production organisms

    Article • EFSA Journal, March 2018, Wiley

    Dr Jaume Galobart

  7. Guidance on the assessment of the safety of feed additives for the target species

    Article • EFSA Journal, October 2017, Wiley

    Dr Jaume Galobart

  8. Guidance on the assessment of the safety of feed additives for the consumer

    Article • EFSA Journal, October 2017, Wiley

    Dr Jaume Galobart

  9. Guidance on the identity, characterisation and conditions of use of feed additives

    Article • EFSA Journal, October 2017, Wiley

    Dr Jaume Galobart

  10. Safety and nutritional value of a dried killed bacterial biomass from Escherichia coli (FERM BP‐10941) (PL73 (LM)) as a feed material for pigs, ruminants and salmonids

    Article • EFSA Journal, August 2017, Wiley

    Dr Jaume Galobart

  11. Safety and nutritional value of a dried killed bacterial biomass from Escherichia coli (FERM BP‐10942) (PT73 (TM)) as a feed material for pigs, ruminants and salmonids

    Article • EFSA Journal, August 2017, Wiley

    Dr Jaume Galobart

  12. Risk assessment of feed additives of microbial origin in the European Union

    Article • New Biotechnology, July 2014, Elsevier

    Dr Jaume Galobart

  13. Influence of Stocking Density and Feed Pellet Quality on Heat Stressed Broilers from 6 to 8 Weeks of Age

    Article • International Journal of Poultry Science, February 2005, Science Alert

    Dr Jaume Galobart

  14. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation

    Article • Poultry Science, January 2005, Oxford University Press (OUP)

    Dr Jaume Galobart

  15. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values

    Article • Poultry Science, December 2004, Oxford University Press (OUP)

    Dr Jaume Galobart

  16. Changes in Light Reflectance and Extent of Thawing Loss after Extended Freezing with Breast Fillets from Late Marketed Broiler Males Using Population Representatives Having L* above and below the Median

    Article • International Journal of Poultry Science, September 2004, Science Alert

    Dr Jaume Galobart

  17. Distribution of α-tocopherol stereoisomers in liver and thigh of chickens

    Article • British Journal Of Nutrition, August 2004, Cambridge University Press

    Dr Jaume Galobart

  18. Refrigeration and freeze-thaw effects on broiler fillets having extreme L* values

    Article • Poultry Science, August 2004, Oxford University Press (OUP)

    Dr Jaume Galobart

  19. Fatty Acid Content in Chicken Thigh and Breast as Affected by Dietary Polyunsaturation Level

    Article • Poultry Science, July 2004, Oxford University Press (OUP)

    Dr Jaume Galobart

  20. Egg Yolk Color as Affected by Saponification of Different Natural Pigmenting Sources

    Article • The Journal of Applied Poultry Research, June 2004, Oxford University Press (OUP)

    Dr Jaume Galobart

  21. Change in ?-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ?3 polyunsaturated fatty acids after different processing methods

    Article • Journal of the Science of Food and Agriculture, January 2003, Wiley

    Dr Jaume Galobart

  22. Accumulation of alpha-tocopherol in eggs enriched with omega3 and omega6 polyunsaturated fatty acids

    Article • Poultry Science, December 2002, Oxford University Press (OUP)

    Dr Jaume Galobart

  23. Influence of Dietary Supplementation with α-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ω3 and ω6 Fatty Acid-enriched Spray-dried Eggs

    Article • Journal of Food Science, September 2002, Wiley

    Dr Jaume Galobart

  24. Formation and Content of Cholesterol Oxidation Products in Egg and Egg Products

    Article • July 2002, Taylor & Francis

    Dr Jaume Galobart

  25.  -Tocopherol Transfer Efficiency and Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with  3-Polyunsaturated Fatty Acids

    Article • Poultry Science, October 2001, Oxford University Press (OUP)

    Dr Jaume Galobart

  26. n-3 Enrichment of Chicken Meat. 2. Use of Precursors of Long-Chain Polyunsaturated Fatty Acids: Linseed Oil

    Article • Poultry Science, June 2001, Oxford University Press (OUP)

    Dr Jaume Galobart

  27. Effect of Dietary Supplementation with Rosemary Extract and  -Tocopheryl Acetate on Lipid Oxidation in Eggs Enriched with  3-Fatty Acids

    Article • Poultry Science, April 2001, Oxford University Press (OUP)

    Dr Jaume Galobart

  28. Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with  3 and  6 Polyunsaturated Fatty Acids During Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation

    Article • Poultry Science, March 2001, Oxford University Press (OUP)

    Dr Jaume Galobart