bou ricard - Search Results

Year	Number of Results
2004	3
2005	1
2006	1
2008	3
2009	4
2010	2
2012	2
2013	1
2014	2
2015	5
2016	5
2017	4
2018	2
2019	1
2020	2
2021	2
2022	2
2023	4
2024	3

1

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

Abril B, Bou R, García-Pérez JV, Benedito J. Abril B, et al. Among authors: bou r. Foods. 2023 May 10;12(10):1940. doi: 10.3390/foods12101940. Foods. 2023. PMID: 37238758 Free PMC article. Review.

2

Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects.

Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Bou R, et al. Compr Rev Food Sci Food Saf. 2022 May;21(3):2200-2232. doi: 10.1111/1541-4337.12936. Epub 2022 Mar 26. Compr Rev Food Sci Food Saf. 2022. PMID: 35340098 Review.

3

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

López-Pedrouso M, Lorenzo JM, Bou R, Vazquez JA, Valcarcel J, Toldrà M, Franco D. López-Pedrouso M, et al. Among authors: bou r. Food Chem. 2023 Oct 15;423:136351. doi: 10.1016/j.foodchem.2023.136351. Epub 2023 May 12. Food Chem. 2023. PMID: 37224764 Free article.

4

Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products.

Bou R, Codony R, Tres A, Decker EA, Guardiola F. Bou R, et al. Crit Rev Food Sci Nutr. 2009 Oct;49(9):800-22. doi: 10.1080/10408390902911108. Crit Rev Food Sci Nutr. 2009. PMID: 20443160 Review.

5

Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis.

Bou R, Llauger M, Arnau J, Olmos A, Fulladosa E. Bou R, et al. Food Chem. 2022 Apr 16;374:131730. doi: 10.1016/j.foodchem.2021.131730. Epub 2021 Dec 3. Food Chem. 2022. PMID: 34920405

6

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

Llauger M, Arnau J, Albano-Gaglio M, Bover-Cid S, Martín B, Bou R. Llauger M, et al. Among authors: bou r. Foods. 2023 May 6;12(9):1903. doi: 10.3390/foods12091903. Foods. 2023. PMID: 37174439 Free PMC article.

7

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

Llauger M, Claret A, Bou R, López-Mas L, Guerrero L. Llauger M, et al. Among authors: bou r. Foods. 2021 Jun 23;10(7):1454. doi: 10.3390/foods10071454. Foods. 2021. PMID: 34201569 Free PMC article.

8

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.

Bou R, Codony R, Tres A, Decker EA, Guardiola F. Bou R, et al. Anal Biochem. 2008 Jun 1;377(1):1-15. doi: 10.1016/j.ab.2008.02.029. Epub 2008 Mar 4. Anal Biochem. 2008. PMID: 18358821 Review. No abstract available.

9

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

Llauger M, Guerrero L, Arnau J, Morera A, Wakamatsu JI, Lorenzo JM, Bou R. Llauger M, et al. Among authors: bou r. Foods. 2024 Feb 9;13(4):533. doi: 10.3390/foods13040533. Foods. 2024. PMID: 38397510 Free PMC article.

10

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

Romo M, Castellari M, Bou R, Gou P, Felipe X. Romo M, et al. Among authors: bou r. Foods. 2023 Jul 12;12(14):2688. doi: 10.3390/foods12142688. Foods. 2023. PMID: 37509780 Free PMC article.

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