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Bou Novensà, Ricard

Investigador en Tecnologia dels aliments, valorització i funcionalització

Programa

Darreres
Publicacions

  • 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

  • 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

  • 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

  • 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

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

    Llauger, Mar; Arnau, Jacint; Albano-Gaglio, Michela; Bover-Cid, Sara; Martin, Belen; Bou, Ricard

    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, Nuria; Martin, Belen; Llauger, Mar; Bou, Ricard; Bover-Cid, Sara; Jofre, Anna

    Fermentation. 2023 10.3390/fermentation9040403

  • 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

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

    Llauger, Mar; Claret, Anna; Bou, Ricard; Lopez-Mas, Laura; Guerrero, Luis

    Foods. 2021 10.3390/foods10071454

  • Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

    Bou, Ricard; Llauger, Mar; Arnau, Jacint; Olmos, Alejandro; Fulladosa, Elena

    Food Research International. 2020 10.1016/j.foodres.2020.109156
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