Here, some articles published from 2009 are listed. For a detailed and updated info on the publications of each team member, please use the links to databases in the team description. Updated information of the group activities and members can also be found at the Catalan research portal.

• Aleman, M.; Bou, R.; Polo, J,; Rodriguez, C.; Tres, A.; Codony, R.; Guardiola, F. 25. Co-spray-drying of a heme iron ingredient to decrease its pro-oxidant effect in lipid-containing foods. European Journal of Lipid Science and Technology, 2015. DOI: 10.1002/ejlt.201400377

• Aleman, M.; Bou, R.; Guardiola, F.; Durand, E.; Villeneuve, P.; Jacobsen, C.; Sorensen, A.D.M. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk. Food Chemistry, 2015, 167: 236-244. DOI: 1016/j.foodchem.2014.06.083

• Santas, J.; Guzman, Y.J.; Guardiola, F.; Rafecas, M.; Bou, R. High-throughput analysis of lipid hydroperoxides in edible oils and fats using high fluorescent reagent diphenyl-1-pyrenylphosphine. Food Chemistry, 2014, 162: 235-241. DOI: 10.1016/j.foodchem.2014.04.059

• Aleman, M.; Bou, R.; Polo, J.; Tres, A.; Codony R.; Guardiola, F. The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: a model for iron fortification in bakery products. European Journal of Lipid Science and Technology, 2014, 116: 300-310. DOI: 10.1002/ejlt.201300007

• Santas, J.; Guardiola, F.; Rafecas, M.; Bou, R. Determination of total plasma hydroperoxides using a diphenyl-1- pyrenylphosphine fluorescent probe. Analytical Biochemistry, 2013, 434: 172-177. DOI: 10.1016/j.ab.2012.11.021

• Bou, R.; Navas, J.A.; Tres, A.; Codony, R.; Guardiola, F. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers. Food Control, 2012, 27: 254-267. DOI: 10.1016/j.foodcont.2012.03.026

• Magrinya, N.; Bou, R.; Rius, N.; Codony, R.; Guardiola, F. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic botifarra catalane, a cured-cooked sausage. Journal of Agricultural and Food Chemistry, 2012, 60: 6882-2890. DOI: 10.1021/jf301218k

• Bou, R.; Boon, C.; Kweku, A.; Hidalgo, D.; Decker, E.A. Effect of different antioxidants on lycopene degradation in oil-in-water emulsions. European Journal of Lipid Science and Technology, 2011, 113: 724–729. DOI: 10.1002/ejlt.201000524

• Alemán, M.; Nuchi, C.D.; Bou, R.; Tres, A.; Polo, J.; Guardiola, F.; Codony, R. Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products. European Journal of Lipid Science and Technology, 2010, 112: 761-769. DOI: 10.1002/ejlt.200900220

• Bou, R.; Hanquet, N.; Codony, R.; Guardiola, F.; Decker, E.A. Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation. Meat Science, 2010, 85: 47-53. DOI: 10.1016/j.meatsci.2009.12.002

• Bou, R.; Chen, B.; Guardiola, F.; Codony, R.; Decker. E.A. Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine. Food Chemistry, 2010, 123: 892-900. DOI: 10.1016/j.foodchem.2010.05.003

• Magrinya, N., Bou, R., Tres, A., Rius, N., Codony, R., Guardiola, F. Effect of tocopherol extract, Staphylococcus carnosus culture and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages. Journal of Agricultural and Food Chemistry, 2009, 57: 8963-8972. DOI: 10.1021/jf901104h

• Pignoli, G.; Bou, R.; Rodríguez-Estrada, M.T.; Decker, E.A. Interaction of saturated aldehydes from lipid oxidation with washed turkey muscle. Meat Science, 2009, 83: 412-416. DOI: 10.1016/j.meatsci.2009.06.019

• Tres, A.; Nuchi, C.D.; Codony, R.; Guardiola, F. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. European Journal of Lipid Science and Technology, 2009, 111: 563-573. DOI: 10.1002/ejlt.200800230

• Ferre, N.; Martinez-Clemente, M.; Lopez-Parra, M.; Gonzalez-Periz, A.; Horrillo, R.; Planaguma, A.; Camps, J.; Joven, J.; Tres, A.; Guardiola, F.; Arroyo, V.; Rodes, J.; Claria, J. Increased susceptibility to exacerbated liver injury in hypercholesterolemic ApoE-deficient mice: potential involvement of oxysterols. American Journal of Physiology . Gastrointestinal and Liver Physiology, 2009, 296: G553-562. DOI: 10.1152/ajpgi.00547.2007