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Browsing by Author Bou, Ricard

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Showing results 1 to 16 of 16
RightsPreviewIssue DateTitleAuthor(s)Type
closedAccessaccesoRestringido.pdf.jpg2015Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milkAlemán, Mercedes; Bou, Ricard CSIC ORCID; Guardiola, F.; Durand, Eric Y.; Villeneuve, P.; Jacobsen, Charlotte; Sørensen, A.artículo
closedAccessaccesoRestringido.pdf.jpg2017Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsionsCofrades, Susana CSIC ORCID; Bou, Ricard CSIC ORCID; Flaiz, Linda; Garcimartín, Alba; Benedí, Juana; Mateos, Raquel CSIC ORCID ; Sánchez-Muniz, F. J.; Olivero-David, Raúl; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2016Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systemsFlaiz, Linda; Freire, María; Cofrades, Susana CSIC ORCID; Mateos, Raquel CSIC ORCID ; Weiss, J.; Jiménez Colmenero, Francisco CSIC ORCID; Bou, Ricard CSIC ORCIDartículo
openAccessdesigemul.pdf.jpg2017Design of healthier pâtés by substitution of pork backfat by structured emulsionsGómez Estaca, Joaquín CSIC ORCID; Freire, María; Mata, M. C. de la; Arancha Saiz; Bou, Ricard CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCIDpóster de congreso
openAccessDetermination_of_tota_ plasma_hydroperoxides_1 using_a_diphenyl-1-pyrenylphosphine.pdf.jpg2013Determination of total plasma hydroperoxides using a diphenyl-1- pyrenylphosphine fluorescent probeSantas, J.; Guardiola, F.; Rafecas, M.; Bou, Ricard CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2016Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfatFreire, María; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Solas, M. Teresa; Jiménez Colmenero, Francisco CSIC ORCIDartículo
openAccessemulsion_gels .pdf.jpgNov-2018Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacersFreire, María; Cofrades, Susana CSIC ORCID; Pérez-Jiménez, Jara CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Bou, Ricard CSIC ORCIDartículo
openAccess2014Encapsulación de vitamina B2 en emulsiones dobles: Influencia del tipo de aceiteFreire, María; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2014High-throughput analysis of lipid hydroperoxides in edible oils and fats using the fluorescent reagent diphenyl-1-pyrenylphosphineSantas, J.; Guzmán, Y. J.; Guardiola, F.; Rafecas, M.; Bou, Ricard CSIC ORCIDartículo
openAccessBou_R_et_al.pdf.jpgJan-2001Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meatBou, Ricard CSIC ORCID; Guardiola, F.; Grau, Anna; Grimpa, S.; Manich, Albert M. CSIC ORCID CVN; Barroeta, A.; Codony, R.artículo
closedAccessaccesoRestringido.pdf.jpg2014Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsionsBou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2015Novel applications of oil-structuring methods as a strategy to improve the fat content of meat productsJiménez Colmenero, Francisco CSIC ORCID; Salcedo Sandoval, L. CSIC ORCID; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Herrero, Ana M. CSIC ORCID; Ruiz-Capillas, C. CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2017Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglyceridesFernández Martín, Fernando CSIC; Freire, María; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2016Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applicationsCofrades, Susana CSIC ORCID; Bou, Ricard CSIC ORCID; Gómez-Nieto, Beatriz; Procopio, Jesús R.; Errabi, A.; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2014Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sourcesBou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2017Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storageFreire, María; Bou, Ricard CSIC ORCID; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo