Núria Miquel Magrinyà

Author

Universitat de Barcelona ORCID

Also Known As

N. Magrinyà, Núria Magrinyà, Núria Magrinyà, Núria Miquel Magrinyà

Publications

127

Citations

H-Index

Concepts

All Affiliations

Universitat de Barcelona Institute of Agrifood Research and Technology

About

Núria Miquel Magrinyà is an author at Universitat de Barcelona specializing in medicine, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	61
2	Medicine	4	4	85
3	Metabolism	2	2	51
4	Public Health	1	1	13
5	Environmental Engineering	1	1	21

Núria Miquel Magrinyà

Publications

124

Citations

H-Index

Page 1

	Year	Citations
Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma Alba Tres, Ricard Bou, Francesc Guardiola, animal NutritionFood CompositionLipid NutritionAnimal NutritionOil Diets	2012	37
Effect of Tocopherol Extract,<i>Staphylococcus carnosus</i>Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages Núria Miquel Magrinyà, Ricard Bou, Alba Tres, Journal of Agricultural and Food Chemistry Residual NitrateQuality ParametersFood AnalysisFood PreservationCelery Concentrate Addition	2009	21
Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat Alba Tres, Núria Miquel Magrinyà, Ricard Bou, Animal Feed Science and Technology Oxidative QualityNutritionAnimal NutritionFish OilsFeed Evaluation	2014	15
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat Núria Miquel Magrinyà, Nino Terjung, Myriam Loeffler, International Journal of Food Microbiology Food ChemistryHealth SciencesMinced MeatSodium LactateFood Analysis	2015	14
Effect of Fermentation Time and Vegetable Concentrate Addition on Quality Parameters of Organic <i>Botifarra Catalana</i>, a Cured–Cooked Sausage Núria Miquel Magrinyà, Ricard Bou, Núria Rius, Journal of Agricultural and Food Chemistry Food PackagingResidual NitrateFermentation TimeQuality ParametersConsumer Acceptability	2012	13
Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic <i>botifarra catalana</i>, a cooked cured sausage Núria Miquel Magrinyà, Ricard Bou, Núria Rius, Food Science and Technology International Residual NitrateDifferent Nitrite SourcesFood AnalysisCooked Cured SausageFood Preservation	2015	13
Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma Alba Tres, C.D. Nuchi, Núria Miquel Magrinyà, animal	2012	11

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