Ricard Bou

Monells, CT 17121, Spain

Last Updated: 09/26/2026

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Found 42 publications

Natural curing strategies for nitrite-free dry-fermented sausages: Effects of NOS-positive Staphylococcus spp., Zn-protoporphyrin and polyphenol-rich extracts on untargeted metabolome and sensory quality.

Natural curing strategies for nitrite-free dry-fermented sausages: Effects of NOS-positive Staphylococcus spp., Zn-protoporphyrin and polyphenol-rich extracts on untargeted metabolome and sensory quality.

Journal: Food research international (Ottawa, Ont.)
Published: November 15, 2025

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

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

Journal: Waste management (New York, N.Y.)
Published: March 23, 2025

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

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

Journal: Meat science
Published: March 20, 2025

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

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

Journal: Nutrition journal
Published: December 11, 2024

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

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

Journal: Food chemistry
Published: March 22, 2024

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

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

Journal: Nutrients
Published: February 26, 2024

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

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

Journal: Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology
Published: February 05, 2024

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

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

Journal: Foods (Basel, Switzerland)
Published: January 16, 2024

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

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

Journal: Foods (Basel, Switzerland)
Published: June 19, 2023

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

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

Journal: Foods (Basel, Switzerland)
Published: April 14, 2023

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

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

Journal: Foods (Basel, Switzerland)
Published: April 04, 2023

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

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

Journal: Food chemistry
Published: November 11, 2022
Showing 1-12 of 42

Last Updated: 09/26/2026