Alba Tres

Professora Agregada

University of Barcelona

Spain

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About

Alba Tres is an Associate Professor at Universitat de Barcelona in Spain. Her research primarily focuses on the authentication of food products through advanced metabolomic and chemometric techniques, particularly regarding virgin olive oil and hazelnuts. She has published several articles exploring the effects of various oils on animal lipid compositions and sensory attributes, as well as the preservation of olive oil quality under different storage conditions.

Articles (10)

Year:

2025

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

Year:

2023

Collaborators (5)

Maria Palomar

Universidad CEU Cardenal Herrera

SPAIN

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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David Solà-Oriol

University of Barcelona

SPAIN

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Francesc Guardiola

Associate Professor

University of Barcelona

SPAIN

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Carlos Garcés Narro

Universidad CEU Cardenal Herrera

SPAIN

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Alba Tres

Research Interests

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Articles (10)

Stepwise strategy based on untargeted metabolomic 1H NMR fingerprinting and pattern recognition for the geographical authentication of virgin olive oils

Prospective exploration of hazelnut's unsaponifiable fraction for geographical and varietal authentication: A comparative study of advanced fingerprinting and untargeted profiling techniques

A Multi-Isotopic Chemometric Approach for Tracing Hazelnut Origins

Influence of free fatty acid content and degree of fat saturation on production performance, nutrient digestibility, and intestinal morphology of laying hens

Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance

Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil

Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Collaborators (5)

Maria Palomar

Tullia Gallina Toschi

David Solà-Oriol

Francesc Guardiola

Carlos Garcés Narro

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