Cholesterol oxidation products: biological effects; formation, content and determination in food

by F. Guardiola, M. Rafecas, R. Codony, J. Boatella
Published 1991-02-01

Oxysterol formation in foods

by F. Guardiola, R Codony, M. Rafecas, J. Boatella
Published 1995-06-01

Analytical methods of oxysterol determination

by F. Guardiola, R Codony, M. Rafecas, J. Boadella
Published 1994-06-01

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

by A. Tres, R. Bou, R. Codony, F. Guardiola
Published 2009-01-01

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

by A. Tres, R. Bou, R. Codony, F. Guardiola
Published 2010-01-01

Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying

by J.A. Navas, A. Tres, R. Codony, F. Guardiola
Published 2007-06-01

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

by A. Tres, R. Bou, F. Guardiola, C.D. Nuchi, N. Magrinyà, R. Codony
Published 2013-01-01

Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma

by A. Tres, C.D. Nuchi, N. Magrinyà, F. Guardiola, R. Bou, R. Codony
Published 2012-01-01

Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork

by M. C. Lluch, J. Pascual, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
Published 1993-04-01

Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers...

by R. Rodriguez-Sanchez, A. Tres, R. Sala, M.D. Soler, F. Guardiola, A.C. Barroeta
Published 2021-09-01

Trans isomers contents of the fatty acids in meat products. (III) Adipose tissue and intramuscular fat from beef

by M. C. Lluch, M. Roca de Vinyals, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
Published 1993-06-01