Francesc Guardiola

Associate Professor

University of Barcelona

Spain

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About

Francesc Guardiola is an Associate Professor at Universitat de Barcelona, Spain. His research interests primarily focus on food chemistry and the quality attributes of various oils, particularly olive oil, as well as authentication techniques for agricultural products. Recent publications include studies on the effects of different feeding oils on lipid composition in meats, and innovative methods for tracing the origins of hazelnuts and revealing adulterated olive oils.

Articles (14)

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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

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2022

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2022

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2021

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2021

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2021

Collaborators (7)

Egon Bech Hansen

Technical University of Denmark

DENMARK

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David Solà-Oriol

University of Barcelona

SPAIN

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Simon Gregersen Echers

Associate Professor at Aalborg University

Aalborg University

DENMARK

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Paolo Marcatili

Technical University of Denmark

DENMARK

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Alba Tres

Professora Agregada

University of Barcelona

SPAIN

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Betül Yesiltas

Technical University of Denmark

DENMARK

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Charlotte Jacobsen

Technical University of Denmark

DENMARK

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Francesc Guardiola

Research Interests

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About

Articles (14)

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

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise

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

Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official method

Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage

Olive Pomace and Soybean-Sunflower Acid Oils as Alternative Fat Sources in European Seabass (Dicentrarchus labrax) Diets: Effects on Performance, Digestibility and Flesh Fatty Acid Composition and Quality Parameters

Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Collaborators (7)

Egon Bech Hansen

David Solà-Oriol

Simon Gregersen Echers

Paolo Marcatili

Alba Tres

Betül Yesiltas

Charlotte Jacobsen

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