Publications by authors named "Rafael Codony"

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Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
Núria Magrinyà, Ricard Bou, Núria Rius, Rafael Codony, Francesc Guardiola

Food Sci Technol Int· April 2016

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Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate.
Mercedes Alemán, Ricard Bou, Alba Tres, Javier Polo, Rafael Codony

Food Chem· April 2016

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Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage.
Núria Magrinyà, Ricard Bou, Núria Rius, Rafael Codony, Francesc Guardiola

J Agric Food Chem· July 2012

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Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat.
Alba Tres, Ricard Bou, Rafael Codony, Francesc Guardiola

J Agric Food Chem· August 2010

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Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation.
Ricard Bou, Nicolas Hanquet, Rafael Codony, Francesc Guardiola, Eric A Decker

Meat Sci· May 2010

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Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
Núria Magrinyà, Ricard Bou, Alba Tres, Núria Rius, Rafael Codony

J Agric Food Chem· October 2009

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Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.
Ricard Bou, Rafael Codony, Alba Tres, Eric A Decker, Francesc Guardiola

Crit Rev Food Sci Nutr· October 2009

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Assessment of the levels of degradation in fat co- and byproducts for feed uses and their relationships with some lipid composition parameters.
Carla Nuchi, Francesc Guardiola, Ricard Bou, Paolo Bondioli, Laura Della Bella, Rafael Codony

J Agric Food Chem· March 2009

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Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes.
Ricard Bou, Francesc Guardiola, Rafael Codony, Cameron Faustman, Ryan J Elias

J Agric Food Chem· October 2008

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Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.
Alba Tres, Ricard Bou, Rafael Codony, Francesc Guardiola

J Agric Food Chem· August 2008

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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.
Ricard Bou, Rafael Codony, Alba Tres, Eric A Decker, Francesc Guardiola

Anal Biochem· June 2008

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Lack of effect of oral supplementation with antioxidants on cholesterol oxidation product concentration of human plasma, as revealed by an improved gas chromatography method.
Francesc Guardiola, Alba Tres, Rafael Codony, Paul B Addis, Scott D Bergmann

Anal Bioanal Chem· September 2007

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Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status.
Ricard Bou, Stella Grimpa, Maria D Baucells, Rafael Codony, Francesc Guardiola

J Agric Food Chem· July 2006

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Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.
Ricard Bou, Rafael Codony, Maria D Baucells, Francesc Guardiola

J Agric Food Chem· October 2005

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Analysis of sterol oxidation products in foods.
Francesc Guardiola, Ricard Bou, Josep Boatella, Rafael Codony

J AOAC Int· August 2004

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Artifactual oxidation of cholesterol during the analysis of cholesterol oxidation products: protective effect of antioxidants.
Francesc Guardiola, Sandra Garcia-Cruset, Ricard Bou, Rafael Codony

J AOAC Int· August 2004

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