Ricard Bou

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 14

Top Venues

Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology

Journal of the science of food and agriculture

Universitat de Barcelona (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

Universitat de Barcelona

Spain

PHD :: Nutrition and Food Science

Publications

Lucía Rizzolo-Brime, Andreu Farran-Codina, Ricard Bou, Leila Lujan-Barroso, Jose Ramón Quirós, Pilar Amiano, Maria-José Sánchez, Miguel Rodríguez Barranco, Marcela Guevara, Conchi Moreno-Iribas, Alba Gasque, María-Dolores Chirlaque, Sandra Milena Colorado-Yohar, José María Huerta Castaño, Antonio Agudo, Paula Jakszyn
Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients 16 (6) (2024)
Lucía Rizzolo-Brime, Leila Lujan-Barroso, Andreu Farran-Codina, Ricard Bou, Cristina Lasheras, Pilar Amiano, Amaia Aizpurua, Maria-José Sánchez, Esther Molina-Montes, Marcela Guevara, Conchi Moreno-Iribas, Alba Gasque, Maria Dolores Chirlaque, Sandra Milena Colorado-Yohar, José María Huerta Castaño, Raul Zamora Ros, Antonio Agudo, Antonio Agudo
Nitrosyl-heme and heme iron intake from processed meats and risk of colorectal cancer in the EPIC-Spain cohort. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology (2024)
Lucía Rizzolo-Brime, Andreu Farran-Codina, Ricard Bou, Leila Lujan-Barroso, Jose Ramón Quirós, Pilar Amiano, Maria-José Sánchez, Miguel Rodríguez Barranco, Marcela Guevara, Conchi Moreno-Iribas, Alba Gasque, María-Dolores Chirlaque, Sandra Milena Colorado-Yohar, José María Huerta Castaño, Antonio Agudo, Paula Jakszyn
Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients 16 (6) (2024)
Mar Llauger, Luís Guerrero, Jacint Arnau, Afra Morera, Jun-Ichi Wakamatsu, José Manuel Lorenzo Rodriguez, Ricard Bou
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods (Basel, Switzerland) 13 (4) (2024)
Lucía Rizzolo-Brime, Leila Lujan-Barroso, Andreu Farran-Codina, Ricard Bou, Cristina Lasheras, Pilar Amiano, Amaia Aizpurua, Maria-José Sánchez, Esther Molina-Montes, Marcela Guevara, Conchi Moreno-Iribas, Alba Gasque, Maria Dolores Chirlaque, Sandra Milena Colorado-Yohar, José María Huerta Castaño, Raul Zamora Ros, Antonio Agudo, Antonio Agudo
Nitrosyl-heme and Heme Iron Intake from Processed Meats and Risk of Colorectal Cancer in the EPIC-Spain Cohort. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 33 (6) (2024)
Lucía Rizzolo-Brime, Andreu Farran-Codina, Ricard Bou, Leila Lujan-Barroso, Jose Ramón Quirós, Pilar Amiano, Maria-José Sánchez, Miguel Rodríguez Barranco, Marcela Guevara, Conchi Moreno-Iribas, Alba Gasque, María-Dolores Chirlaque, Sandra Milena Colorado-Yohar, José María Huerta Castaño, Antonio Agudo, Paula Jakszyn
Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients 16 (6) (2024)
Mar Llauger, Luís Guerrero, Jacint Arnau, Afra Morera, Jun-Ichi Wakamatsu, José Manuel Lorenzo Rodriguez, Ricard Bou
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods (Basel, Switzerland) 13 (4) (2024)
Mar Llauger, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belén Martín, Ricard Bou
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology. Foods (Basel, Switzerland) 12 (9) (2023)
María Romo, Massimo Castellari, Ricard Bou, Pere Gou, Xavier Felipe
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing. Foods (Basel, Switzerland) 12 (14) (2023)
Mar Llauger, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belén Martín, Ricard Bou
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology. Foods (Basel, Switzerland) 12 (9) (2023)
Blanca Abril, Ricard Bou, Jose V García-Pérez, Jose Benedito
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods (Basel, Switzerland) 12 (10) (2023)
Mar Llauger, Anna Claret, Ricard Bou, Laura López-Mas, Luís Guerrero
Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts. Foods (Basel, Switzerland) 10 (7) (2021)
Ricard Bou, Anna Claret, Antonios Stamatakis, Brigitte Martínez, Luís Guerrero
Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid. Journal of the science of food and agriculture 97 (15) (2017)
Susana Cofrades, Ricard Bou, Linda Flaiz, Alba Garcimartín, Juana Benedí, Raquel Mateos, Francisco J Sánchez-Muniz, Raúl Olivero-David, Francisco Jiménez-Colmenero
Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions. Journal of food science and technology 54 (7) (2017)

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Publication Activity (10 Years)

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Ricard Bou