| Biological effects of oxysterols: current status F Guardiola, R Codony, PB Addis, M Rafecas, J Boatella Food and Chemical Toxicology 34 (2), 193-211, 1996 | 404 | 1996 |
| Influence of the dietary polyunsaturation level on chicken meat quality: Lipid oxidation L Cortinas, A Barroeta, C Villaverde, J Galobart, F Guardiola, MD Baucells Poultry science 84 (1), 48-55, 2005 | 259 | 2005 |
| Determination of hydroperoxides in foods and biological samples by the ferrous oxidation–xylenol orange method: A review of the factors that influence the method’s performance R Bou, R Codony, A Tres, EA Decker, F Guardiola Analytical Biochemistry 377 (1), 1-15, 2008 | 238 | 2008 |
| Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products R Bou, R Codony, A Tres, EA Decker, F Guardiola Critical reviews in food science and nutrition 49 (9), 800-822, 2009 | 195 | 2009 |
| Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat R Bou, F Guardiola, A Tres, AC Barroeta, R Codony Poultry Science 83 (2), 282-292, 2004 | 183 | 2004 |
| Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat R Bou, F Guardiola, AC Barroeta, R Codony Poultry science 84 (7), 1129-1140, 2005 | 179 | 2005 |
| Oxidative stability of dark chicken meat through frozen storage: Influence of dietary fat and α-tocopherol and ascorbic acid supplementation A Grau, F Guardiola, S Grimpa, AC Barroeta, R Codony Poultry science 80 (11), 1630-1642, 2001 | 171 | 2001 |
| Oxysterol profiles of normal human arteries, fatty streaks and advanced lesions S Garcia-Cruset, KLH Carpenter, F Guardiola, BK Stein, MJ Mitchinson Free radical research 35 (1), 31-41, 2001 | 164 | 2001 |
| Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat R Bou, F Guardiola, A Grau, S Grimpa, A Manich, A Barroeta, R Codony Poultry Science 80 (6), 800-807, 2001 | 158 | 2001 |
| Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation A Grau, R Codony, S Grimpa, MD Baucells, F Guardiola Meat Science 57 (2), 197-208, 2001 | 158 | 2001 |
| Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: Influence of various parameters A Grau, F Guardiola, J Boatella, A Barroeta, R Codony Journal of Agricultural and Food Chemistry 48 (4), 1155-1159, 2000 | 148 | 2000 |
| Lipid oxidation in fresh and spray-dried eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin E and canthaxanthin supplementation J Galobart, AC Barroeta, MD Baucells, F Guardiola Poultry Science 80 (3), 327-337, 2001 | 142 | 2001 |
| Cholesterol and phytosterol oxidation products: analysis, occurrence, and biological effects F Guardiola The American Oil Chemists Society, 2002 | 127 | 2002 |
| Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk M Alemán, R Bou, F Guardiola, E Durand, P Villeneuve, C Jacobsen, ... Food Chemistry 167, 236-244, 2015 | 118 | 2015 |
| Comparison of three methods for the determination of oxysterols in spray-dried egg F Guardiola, R Codony, M Rafecas, J Boatella Journal of Chromatography A 705 (2), 289-304, 1995 | 100 | 1995 |
| Polycyclic aromatic hydrocarbons in frying oils and snacks G Purcaro, JA Navas, F Guardiola, LS Conte, S Moret Journal of food protection 69 (1), 199-204, 2006 | 99 | 2006 |
| α-Tocopherol transfer efficiency and lipid oxidation in fresh and spray-dried eggs enriched with ω3-polyunsaturated fatty acids J Galobart, AC Barroeta, MD Baucells, L Cortinas, F Guardiola Poultry science 80 (10), 1496-1505, 2001 | 99 | 2001 |
| Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers R Bou, JA Navas, A Tres, R Codony, F Guardiola Food Control 27 (1), 254-267, 2012 | 93 | 2012 |
| Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation− xylenol orange method A Grau, R Codony, M Rafecas, AC Barroeta, F Guardiola Journal of Agricultural and Food Chemistry 48 (9), 4136-4143, 2000 | 87 | 2000 |
| Fatty acid composition and nutritional value of fresh eggs, from large-and small-scale farms F Guardiola, R Codony, M Rafecas, J Boatella, A López Journal of Food Composition and Analysis 7 (3), 171-188, 1994 | 86 | 1994 |
