Market subsector: Other Fats and Oils

Market subsector: Other Fats and Oils


Research Lines

Analysis of bioactive components in foods and biological samples.
- Contact: Rosa M Lamuela
- Email: lamuela@ub.edu
- Research Group: Natural Antioxidants: Polyphenols (+INFO)
- Research areas: (Development of Biological Techniques for Analysis) (Development of Analytical Chemical Techniques)

Clinical and epidemiological studies.
- Contact: Rosa M Lamuela
- Email: lamuela@ub.edu
- Research Group: Natural Antioxidants: Polyphenols (+INFO)
- Research areas: (Effect of diet and physical activity on health at a population level) (Effects on the organism and health)

Factors that modify the presence of bioactive compounds and their effectiveness.
- Contact: Rosa M Lamuela
- Email: lamuela@ub.edu
- Research Group: Natural Antioxidants: Polyphenols (+INFO)
- Research areas: (Food composition and nutritive value)

Lipid characterization and authentication of foods: nutritional, commercial and culinary value.
- Contact: Francesc Guardiola and Alba Tres
- Email: atres@ub.edu
- Research Group: LIBIFOOD-Lipids and bioactive compounds in the food chain (+INFO)
- Research areas: (Food Authentication and Control of Food Fraud)

Optimization of oxidative stability and the shelf life of foods.
- Contact: Francesc Guardiola
- Email: fguardiola@ub.edu
- Research Group: LIBIFOOD-Lipids and bioactive compounds in the food chain (+INFO)
- Research areas: (Process Optimization and Improvement of Food Quality) (Abiotic Food Safety) (Biotic Food Safety)

Role of oxidative stress and the arachidonic acid cascade on cell proliferation.
- Contact: Juan José Moreno
- Email: jjmoreno@ub.edu
- Research Group: Eicosanox (+INFO)
- Research areas: (Effects on the organism and health)

Use of fats and fatty by-products in animal feeds: influence on the quality of foods of animal origin.
- Contact: Francesc Guardiola
- Email: fguardiola@ub.edu
- Research Group: LIBIFOOD-Lipids and bioactive compounds in the food chain (+INFO)
- Research areas: (Valorization of Food By-products) (Process Optimization and Improvement of Food Quality) (Food Authentication and Control of Food Fraud) (Food composition and nutritive value)