All Stories

  1. Advancing the valorisation of meat co-products in food, pet food, and biomedicine applications

    Article • Waste Management, August 2025, Elsevier

    Dr Ricard Bou

  2. Compositional and nutritional value of lupin cultivars: Identifying high-protein seeds for enhanced protein isolate production and phytochemical valorisation.

    Article • Journal of Agriculture and Food Research, May 2025, Elsevier

    Dr Ricard Bou, Dr Rubén Domínguez

  3. Strategies for Porcine Liver Valorization as a Source of Food Ingredients

    Article • Current Food Science and Technology Reports, August 2024, Springer Science + Business Media

    Dr Ricard Bou, Dr Rubén Domínguez

  4. Nitrosyl-heme and heme iron intake from processed meats and risk of colorectal cancer in the EPIC-Spain cohort

    Article • Cancer Epidemiology Biomarkers & Prevention, March 2024, American Association for Cancer Research (AACR)

    Dr Ricard Bou

  5. Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

    Article • Nutrients, March 2024, MDPI AG

    Dr Ricard Bou

  6. Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

    Article • Foods, February 2024, MDPI AG

    Dr Ricard Bou

  7. Zinc-Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

    Article • January 2024, MDPI AG

    Dr Ricard Bou

  8. IRON, HEME, AND NITROSYL-HEME CONTENT IN SPANISH MEAT DERIVATIVES

    Article • Journal of Food Composition and Analysis, November 2023, Elsevier

    Dr Ricard Bou

  9. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Article • Food Chemistry, October 2023, Elsevier

    Dr Ricard Bou

  10. Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Article • Foods, July 2023, MDPI AG

    Dr Ricard Bou

  11. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

    Article • Foods, May 2023, MDPI AG

    Dr Ricard Bou

  12. Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

    Article • Foods, May 2023, MDPI AG

    Dr Ricard Bou

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

    Article • Fermentation, April 2023, MDPI AG

    Dr Ricard Bou

  14. Valorization of Porcine Livers through the Formation of Zn-protoporphyrin Pigment Optimized by Response Surface Methodology

    Article • April 2023, MDPI AG

    Dr Ricard Bou

  15. Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

    Article • Food and Bioprocess Technology, January 2023, Springer Science + Business Media

    Dr Ricard Bou

  16. Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

    Article • Foods, June 2021, MDPI AG

    Dr Ricard Bou

  17. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

    Article • Food Chemistry, September 2019, Elsevier

    Dr Ricard Bou

  18. Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

    Article • Food Research International, July 2018, Elsevier

    Dr Ricard Bou

  19. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

    Article • Meat Science, February 2018, Elsevier

    Dr Ricard Bou

  20. Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species

    Article • Food Research International, October 2017, Elsevier

    Dr Ricard Bou

  21. Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage

    Article • Food Research International, October 2017, Elsevier

    Dr Ricard Bou

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

    Article • Journal of the Science of Food and Agriculture, June 2017, Wiley

    Dr Ricard Bou

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

    Article • Journal of Food Science and Technology, May 2017, Springer Science + Business Media

    Dr Ricard Bou

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

    Article • Food Chemistry, December 2016, Elsevier

    Dr Ricard Bou

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

    Article • Food Chemistry, April 2016, Elsevier

    Dr Ricard Bou

  26. Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat

    Article • International Journal of Food Microbiology, December 2015, Elsevier

    Dr Ricard Bou

  27. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

    Article • Trends in Food Science & Technology, August 2015, Elsevier

    Dr Ricard Bou

  28. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

    Article • Food Science and Technology International, May 2015, SAGE Publications

    Dr Ricard Bou, Dr Ricard Bou

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

    Article • Food Chemistry, January 2015, Elsevier

    Dr Ricard Bou

  30. Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

    Article • LWT, December 2014, Elsevier

    Dr Ricard Bou

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

    Article • Food Chemistry, November 2014, Elsevier

    Dr Ricard Bou

  32. Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat

    Article • Animal Feed Science and Technology, October 2014, Elsevier

    Dr Ricard Bou

  33. Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions

    Article • Innovative Food Science & Emerging Technologies, June 2014, Elsevier

    Dr Ricard Bou

  34. The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products

    Article • European Journal of Lipid Science and Technology, January 2014, Wiley

    Dr Ricard Bou

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

    Article • Analytical Biochemistry, March 2013, Elsevier

    Dr Ricard Bou

  36. β-Galactomannans protect epithelial barrier function disruption induced by Salmonella Enteritidis in human intestinal Caco-2 cells

    Article • Proceedings of The Nutrition Society, January 2013, Cambridge University Press

    Dr Ricard Bou

  37. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

    Article • Food Control, September 2012, Elsevier

    Dr Ricard Bou

  38. 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

    Article • animal, August 2012, Cambridge University Press

    Dr Ricard Bou

  39. Leches infantiles en España durante los años ochenta: impacto de las recomendaciones internacionales

    Article • Revista Española de Nutrición Humana y Dietética, July 2012, Elsevier

    Dr Ricard Bou

  40. Effect of Fermentation Time and Vegetable Concentrate Addition on Quality Parameters of Organic Botifarra Catalana, a Cured–Cooked Sausage

    Article • Journal of Agricultural and Food Chemistry, June 2012, American Chemical Society (ACS)

    Dr Ricard Bou

  41. Leches infantiles en España durante los años ochenta: impacto de las recomendaciones internacionales

    Article • Revista Española de Nutrición Humana y Dietética, May 2012, Fundacion Espanola de Dietistas-Nutricionistas (FEDN)

    Dr Ricard Bou

  42. Las leches infantiles durante el periodo 1955–1975 en España: años de transición e innovaciones

    Article • Revista Española de Nutrición Humana y Dietética, January 2012, Elsevier

    Dr Ricard Bou

  43. 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 • animal, November 2011, Cambridge University Press

    Dr Ricard Bou

  44. Las leches infantiles durante el periodo 1955-1975 en España: años de transición e innovaciones

    Article • Revista Española de Nutrición Humana y Dietética, May 2011, Fundacion Espanola de Dietistas-Nutricionistas (FEDN)

    Dr Ricard Bou

  45. Las leches infantiles durante los años cuarenta

    Article • Revista Española de Nutrición Humana y Dietética, April 2011, Elsevier

    Dr Ricard Bou

  46. Effect of different antioxidants on lycopene degradation in oil-in-water emulsions

    Article • European Journal of Lipid Science and Technology, March 2011, Wiley

    Dr Ricard Bou

  47. Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine

    Article • Food Chemistry, December 2010, Elsevier

    Dr Ricard Bou

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

    Article • Journal of Agricultural and Food Chemistry, August 2010, American Chemical Society (ACS)

    Dr Ricard Bou

  49. 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

    Article • animal, June 2010, Cambridge University Press

    Dr Ricard Bou

  50. Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

    Article • Meat Science, May 2010, Elsevier

    Dr Ricard Bou

  51. Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

    Article • European Journal of Lipid Science and Technology, April 2010, Wiley

    Dr Ricard Bou

  52. Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

    Article • Meat Science, November 2009, Elsevier

    Dr Ricard Bou

  53. Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

    Article • Critical Reviews in Food Science and Nutrition, October 2009, Taylor & Francis

    Dr Ricard Bou

  54. Effect of Tocopherol Extract,Staphylococcus carnosusCulture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages

    Article • Journal of Agricultural and Food Chemistry, October 2009, American Chemical Society (ACS)

    Dr Ricard Bou

  55. 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

    Article • animal, June 2009, Cambridge University Press

    Dr Ricard Bou

  56. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method

    Article • European Journal of Lipid Science and Technology, June 2009, Wiley

    Dr Ricard Bou

  57. 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

    Article • Journal of Parenteral and Enteral Nutrition, May 2009, SAGE Publications

    Dr Ricard Bou

  58. Assessment of the Levels of Degradation in Fat Co- and Byproducts for Feed Uses and Their Relationships with Some Lipid Composition Parameters

    Article • Journal of Agricultural and Food Chemistry, March 2009, American Chemical Society (ACS)

    Dr Ricard Bou

  59. Effect of Heating Oxymyoglobin and Metmyoglobin on the Oxidation of Muscle Microsomes

    Article • Journal of Agricultural and Food Chemistry, October 2008, American Chemical Society (ACS)

    Dr Ricard Bou

  60. Influence of Different Dietary Doses of n-3- or n-6-Rich Vegetable Fats and α-Tocopheryl Acetate Supplementation on Raw and Cooked Rabbit Meat Composition and Oxidative Stability

    Article • Journal of Agricultural and Food Chemistry, August 2008, American Chemical Society (ACS)

    Dr Ricard Bou

  61. 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

    Article • Analytical Biochemistry, June 2008, Elsevier

    Dr Ricard Bou

  62. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues

    Article • Food Chemistry, January 2007, Elsevier

    Dr Ricard Bou

  63. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissues

    Article • Food Chemistry, January 2007, Elsevier

    Dr Ricard Bou

  64. Dose and Duration Effect of α-Tocopheryl Acetate Supplementation on Chicken Meat Fatty Acid Composition, Tocopherol Content, and Oxidative Status

    Article • Journal of Agricultural and Food Chemistry, July 2006, American Chemical Society (ACS)

    Dr Ricard Bou

  65. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

    Article • Food Chemistry, June 2006, Elsevier

    Dr Ricard Bou

  66. Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat

    Article • Journal of Agricultural and Food Chemistry, October 2005, American Chemical Society (ACS)

    Dr Ricard Bou

  67. Modified ferrous oxidation-xylenol orange method to determine lipid hydroperoxides in fried snacks

    Article • European Journal of Lipid Science and Technology, October 2004, Wiley

    Dr Ricard Bou

  68. Validation of mineralisation procedures for the determination of selenium, zinc, iron and copper in chicken meat and feed samples by ICP-AES and ICP-MS

    Article • Journal of Analytical Atomic Spectrometry, January 2004, Royal Society of Chemistry

    Dr Ricard Bou