A. Grau

Oxysterol formation in spray-dried egg processed and stored under various conditions : Prevention and relationship with other quality parameters

J. Boatella, M. Rafecas, F. Guardiola, 1997 .

Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation.

F. Guardiola, R. Codony, M. Baucells, 2001, Meat science.

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation.

A. Barroeta, F. Guardiola, R. Codony, 2001, Poultry science.

Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation-xylenol orange method.

M. Rafecas, A. Barroeta, F. Guardiola, 2000, Journal of agricultural and food chemistry.

Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat.

A. Manich, A. Barroeta, F. Guardiola, 2001, Poultry science.

Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters.

J. Boatella, A. Barroeta, F. Guardiola, 2000, Journal of agricultural and food chemistry.

Evaluation of lipid ultraviolet absorption as a parameter to measure lipid oxidation in dark chicken meat.

J. Boatella, F. Guardiola, R. Codony, 2000, Journal of agricultural and food chemistry.