Proposition d'une méthode pour l'analyse de la fraction volatile de l'huile vierge d'oliveFORCADELL, M. L; RAFECAS, M.Rivista Italiana delle Sostanze Grasse. 1989, Vol 66, Num 5, pp 279-281, issn 0035-6808Article

Nucleon and delta masses in QCDRAFECAS, M; VENTO, V.Physics letters. Section B. 1992, Vol 297, Num 1-2, pp 186-190, issn 0370-2693Article

Adsorption of oxysterols on different microtube materials during silanyzation prior to gas chromatographic determinationGUARDIOLA, F; CODONY, R; RAFECAS, M et al.Journal of chromatography. A. 1995, Vol 705, Num 2, pp 396-399Article

Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain. III: Oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu)PARCERISA, J; RAFECAS, M; CASTELLOTE, A. I et al.Food chemistry. 1995, Vol 53, Num 1, pp 71-74, issn 0308-8146Article

Rapid and quantitative determination of total sterols of plant and animal origin in liver samples by gas chromatographyBRUFAU, G; CODONY, R; CANELA, M. A et al.Chromatographia (Wiesbaden). 2006, Vol 64, Num 9-10, pp 559-563, issn 0009-5893, 5 p.Article

Oxysterol formation in spray-dried egg processed and stored under various conditions : Prevention and relationship with other quality parametersGUARDIOLA, F; CODONY, R; RAFECAS, M et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 6, pp 2229-2243, issn 0021-8561Article

Comparison of fatty acid and triacylglycerol compositions of different hazelnut varieties (Corylus avellana L.) cultivated in Catalonia (Spain)PARCERISA, J; BOATELLA, J; CODONY, R et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 1, pp 13-16, issn 0021-8561Article

Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain. I: Fatty acid compositionPARCERISA, J; BOATELLA, J; CODONY, R et al.Food chemistry. 1993, Vol 48, Num 4, pp 411-414, issn 0308-8146Article

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. part I: Backfat fatty acid evolutionPASCUAL, J. V; RAFECAS, M; CANELA, M. A et al.Food chemistry. 2006, Vol 96, Num 4, pp 538-548, issn 0308-8146, 11 p.Article

Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography-atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas-liquid chromatography of non-saponifiable compounds (tocopherols and sterols)PARCERISA, J; CASALS, I; BOATELLA, J et al.Journal of chromatography. 2000, Vol 881, Num 1-2, pp 149-158, issn 0021-9673Article

Oxysterol formation in egg powder and relationship with other quality parametersGUARDIOLA, F; CODONY, R; MISKIN, D et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 7, pp 1903-1907, issn 0021-8561Article

Inter-crystal scatter in a dual layer, high resolution LSO-APD positron emission tomographRAFECAS, M; BÖNING, G; PICHLER, B. J et al.Physics in medicine & biology (Print). 2003, Vol 48, Num 7, pp 821-848, issn 0031-9155, 28 p.Article

Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA)PARCERISA, J; RICHARDSON, D. G; RAFECAS, M et al.Journal of chromatography. 1998, Vol 805, Num 1-2, pp 259-268, issn 0021-9673Article

Liquid chromatographic determination of phenolic antioxidants in bakery productsRAFECAS, M; GUARDIOLA, F; ILLERA, M et al.Journal of chromatography. 1998, Vol 822, Num 2, pp 305-309, issn 0021-9673Article

Stability of polyunsaturated fatty acids in egg powder processed and stored under various conditionsGUARDIOLA, F; CODONY, R; MANICH, A et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2254-2259, issn 0021-8561Article

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissuesPASCUAL, J. V; RAFECAS, M; CANELA, M. A et al.Food chemistry. 2007, Vol 102, Num 1, pp 50-58, issn 0308-8146, 9 p.Article

Fatty acids including trans content of commercial bakery products manufactured in SpainPARCERISA, J; CODONY, R; BOATELLA, J et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 5, pp 2040-2043, issn 0021-8561Article

Fatty acid distribution in polar and nonpolar lipid classes of hazelnut oil (Corylus avellana L.)PARCERISA, J; RICHARDSON, D. G; RAFECAS, M et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 10, pp 3887-3890, issn 0021-8561Article

Biological effects of oxysterols : current statusGUARDIOLA, F; CODONY, R; ADDIS, P. B et al.Food and chemical toxicology. 1996, Vol 34, Num 2, pp 193-211, issn 0278-6915Article

Comparison of three methods for the determination of oxysterols in spray-dried eggGUARDIOLA, F; CODONY, R; RAFECAS, M et al.Journal of chromatography. A. 1995, Vol 705, Num 2, pp 289-304Article

Selective gas chromatographic determination of cholesterol in eggsGUARDIOLA, F; CODONY, R; RAFECAS, M et al.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 8, pp 867-871, issn 0003-021XArticle

Triacylglycerol and phospholipid composition of hazelnut (Corylus avellana L.) lipid fraction during fruit developmentPARCERISA, J; CODONY, R; BOATELLA, J et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 4, pp 1410-1415, issn 0021-8561Article

Formación de derivados oxidados del colesterol en alimentos = Oxysterol formation in foodsGUARDIOLA, F; CODONY, R; RAFECAS, M et al.Grasas y aceites (Sevilla). 1995, Vol 46, Num 3, pp 202-212, issn 0017-3495Article

Estrategias para la sustitución de grasas en los alimentos = Strategies for fat substitution in foodshiffsBOATELLA, J; CODONY, R; RAFECAS, M et al.Alimentaria. 1993, Num 239, pp 27-31, issn 0300-5755Article

Contenidos de isómeros trans de los ácidos grasos en productos cárnicos. (I) Embutidos = Trans isomers contents of the fatty acids in meat products. I. SausagesHERNANDEZ, N; CODONY, R; RAFECAS, M et al.Grasas y aceites (Sevilla). 1991, Vol 42, Num 2, pp 143-147, issn 0017-3495Article