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Bou Novensà, Ricard

Investigador en Tecnología de alimentos, valorización y funcionalización

Programa

Últimas
Publicaciones

  • Dietary nitrosyl-heme from processed meats and its association with colorectal cancer risk: findings from the EPIC cohort study

    Rizzolo-Brime, Lucia; Lujan-Barroso, Leila; Farran-Codina, Andreu; Bou, Ricard; Nicolas, Genevieve; Huybrechts, Inge; Lasheras, Cristina; Montes,...

    Nutrition Journal. 2026 10.1186/s12937-025-01266-7

  • Moderate electric field-assisted alkaline solubilization of lupin protein

    Navarro-Vozmediano, Paola; Benedito, Jose; Bou, Ricard; Ribas-Agusti, Albert; Garcia-Perez, Jose, V

    Lwt. 2026 10.1016/j.lwt.2025.118983

  • Enhancing lupin protein isolation: Modulation of extraction parameters to maximize protein and phytochemical recovery, and phytase treatment for improved functionality

    Taberner-Pibernat, Pau; Bou, Ricard; Castellari, Massimo; Benedito, Jose J; Garcia-Perez, Jose V; Trigka, Christina; Ribas-Agusti, Albert

    Food Bioscience. 2026 10.1016/j.fbio.2025.108130

  • Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates

    Navarro-Vozmediano, Paola; Bou, Ricard; Garcia-Perez, Jose V; Dalmau, Esperanza; Benedito, Jose J

    Food And Bioprocess Technology. 2025 10.1007/s11947-024-03546-2

  • Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages

    Premi, Lara; Jofre, Anna; Rocchetti, Gabriele; Lucini, Luigi; Rebecchi, Annalisa; Bou, Ricard

    Meat Science. 2025 10.1016/j.meatsci.2025.109919

  • Advancing the valorisation of meat co-products in food, pet food, and biomedicine applications

    Bou, R; Pinotti, L; Zeugolis, D; Watigny, A; Alvarez, C

    Waste Management. 2025 10.1016/j.wasman.2025.114948

  • Compositional and nutritional value of lupin cultivars: Identifying high-protein seeds for enhanced protein isolate production and phytochemical valorisation

    Taberner-Pibernat, P; Ribas-Agustí, A; Quinteros, G; Sabeña, G; López-Gómez, M; Domínguez-Valencia, R; Bou, R

    Journal Of Agriculture And Food Research. 2025 10.1016/j.jafr.2025.102010

  • Fatty acid profiles of two pelagic fish species in the NW Mediterranean: Reproductive and environmental implications

    Vila-Belmonte, Mar; Bou, Ricard; Lloret, Josep

    Progress In Oceanography. 2025 10.1016/j.pocean.2025.103490

  • Use of supercritical CO2 to improve the quality of lupin protein isolate

    Domínguez-Valencia, R; Bermúdez, R; Pateiro, M; Purriños, L; Bou, R; Lorenzo, JM

    Food Chemistry. 2024 10.1016/j.foodchem.2024.140520

  • Fatty acid content and profile of round sardinella (Sardinella aurita), an expanding thermophilic species in the NW Mediterranean

    Vila-Belmonte, M; Bou, R; Lloret, E; Lloret, J

    Mediterranean Marine Science. 2024 10.12681/mms.35917

  • Nitrosyl-heme and Heme Iron Intake from Processed Meats and Risk of Colorectal Cancer in the EPIC-Spain Cohort

    Rizzolo-Brime, L; Lujan-Barroso, L; Farran-Codina, A; Bou, R; Lasheras, C; Amiano, P; Aizpurua, A; Sánchez, MJ; Molina-Montes, E; Guevara, M;...

    Cancer Epidemiology, Biomarkers & Prevention. 2024 10.1158/1055-9965.EPI-24-0211

  • Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort

    Rizzolo-Brime, L; Farran-Codina, A; Bou, R; Luján-Barroso, L; Quirós, JR; Amiano, P; Sánchez, MJ; Rodríguez-Barranco, M; Guevara, M;...

    Nutrients. 2024 10.3390/nu16060878

  • Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

    Llauger, M; Guerrero, L; Arnau, J; Morera, A; Wakamatsu, JI; Lorenzo, JM; Bou, R

    Foods. 2024 10.3390/foods13040533

  • Iron, heme, and nitrosyl-heme content in Spanish meat derivatives

    Bou, R; Farran-Codina, A; Rizzolo-Brime, L; Arnau, J; Sabeña, G; Jakszyn, P

    Journal Of Food Composition And Analysis. 2024 10.1016/j.jfca.2023.105832

  • Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    López-Pedrouso, M; Lorenzo, JM; Bou, R; Vazquez, JA; Valcarcel, J; Toldrà, M; Franco, D

    Food Chemistry. 2023 10.1016/j.foodchem.2023.136351

  • Separation of alpha-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

    Romo, M; Castellari, M; Bou, R; Gou, PR; Felipe, X

    Foods. 2023 10.3390/foods12142688

  • Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin

    Abril, B; Contreras, M; Bou, R; Llauger, M; García-Pérez, JV; Benedito, J

    Journal Of Food Engineering. 2023 10.1016/j.jfoodeng.2023.111449

  • Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

    Abril, B; Bou, R; García-Pérez, JV; Benedito, J

    Foods. 2023 10.3390/foods12101940

  • Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

    Llauger, M; Arnau, J; Albano-Gaglio, M; Bover-Cid, S; Martín, B; Bou, R

    Foods. 2023 10.3390/foods12091903

  • Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

    Bou, R; Guerrero, L; López, M; Claret, A; López-Mas, L; Castellari, M

    Food And Bioprocess Technology. 2023 10.1007/s11947-022-02980-4

  • Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

    Ferrer-Bustins, N; Martín, B; Llauger, M; Bou, R; Bover-Cid, S; Jofré, A

    Fermentation. 2023 10.3390/fermentation9040403

  • Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation

    Abril, B; Sanchez-Torres, EA; Bou, R; Benedito, J; Garcia-Perez, JV

    Lwt. 2022 10.1016/j.lwt.2022.114128

  • Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

    Bou, R; Navarro-Vozmediano, P; Domínguez, R; López-Gómez, M; Pinent, M; Ribas-Agustí, A; Benedito, JJ; Lorenzo, JM; Terra, X; García-Pérez, J;...

    Comprehensive Reviews In Food Science And Food Safety. 2022 10.1111/1541-4337.12936

  • Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis

    Bou, R; Llauger, M; Arnau, J; Olmos, A; Fulladosa, E

    Food Chemistry. 2022 10.1016/j.foodchem.2021.131730

  • Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation

    Abril, B; Sanchez-Torres, EA; Bou, R; Garcia-Perez, J; Benedito, J

    Ultrasonics Sonochemistry. 2021 10.1016/j.ultsonch.2021.105703

  • Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

    Llauger, M; Claret, A; Bou, R; López-Mas, L; Guerrero, L

    Foods. 2021 10.3390/foods10071454
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