A.I. Rey

Iberian Pig as a Model To Clarify Obscure Points in the Bioavailability and Metabolism of Ellagitannins in Humans

Juan Carlos Espı́n, Rocío González‐Barrio, Begoña Cerdá et al. · Journal of Agricultural and Food Chemistry · 2007 · 347 citations

Nutrition, Nutraceutical Ingredient, Pathology +19

Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat

A.I. Rey, A. Daza, C. López‐Carrasco et al. · Meat Science · 2005 · 138 citations

Animal Physiology, Nutrition, Longissimus Dorsi Muscle +14

Dietary Vegetable Oils and α-Tocopherol Reduce Lipid Oxidation in Rabbit Muscle ,

C.J. López-Bote, A.I. Rey, M.T. Campillo Sanz et al. · Journal of Nutrition · 1997 · 121 citations · Full text

Animal Physiology, Food Chemistry, Lipid Analysis +12

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

A.I. Rey, Joseph P. Kerry, P.B. Lynch et al. · Journal of Animal Science · 2001 · 103 citations

Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties

A.I. Rey, Anu Hopia, Riitta Kivikari et al. · LWT · 2004 · 94 citations

Food Chemistry, Food Function, Food Bioactive Compound +7