Researcher (Ramon y Cajal Programme)

atres@ub.edu

Publications in Scopus

ORCID

Degree in Pharmacy from the University of Barcelona (2002) and PhD (European Mention) the University of Barcelona (2009). During the PhD studies she conducted a 4 month research visit to the Swedish University of Agricultural Sciences (SLU) in Uppsala, Sweden. In November 2009 she joined the RIKILT – Institute of Food Safety in Wageningen, the Netherlands, for a post-doctoral period a part of which was financed by an IntraEuropean Individual Fellowship of European Marie Curie Actions  (IEF -FP7).

She actively participates in three research areas :

– Influence the use of fats in animal feed on food quality: It has been active in this area since the beginning of his career in research . She has mainly dealt with chicken and rabbit feed , studying the effect of the use of polyunsaturated oils (fish, sunflower, linseed) and  fatty co -products of the food chain on the fatty acid composition of meat, liver and plasma. She has also focused in the improvement of the meat oxidative stability by incorporating antioxidants (α – tocopherol) in feed.

– Oxidation stability and quality of food; She has participated in the improvement of the quality of fried potato chips and snack products, and the optimization of their production processes using different frying oils and antioxidants. She has also participated in the analysis of cholesterol oxidation products in various types of samples ( biological tissues and food ) .

– Food characterization and authentication. She started her research in this area during the  post- doctoral period. The main aim is to find physicochemical analysis that combined with chemometric techniques allow the authentication of food (organic products , eggs , feed , oil palm and of oil) to prevent fraud.