1. A rapid extraction method for glycogen from formalin-fixed liver. (15th March 2015) Authors: Sullivan, Mitchell A.; Li, Shihan; Aroney, Samuel T.N.; Deng, Bin; Li, Cheng; Roura, Eugeni; Schulz, Benjamin L.; Harcourt, Brooke E.; Forbes, Josephine M.; Gilbert, Robert G. Journal: Carbohydrate polymers Issue: Volume 118(2015) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. Issue 1 (January 2015) Authors: Benet, Iu; Guàrdia, Maria Dolors; Ibañez, Carles; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 1(2015:Jan.) Page Start: 393 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. CCK and GLP-1 release in response to proteinogenic amino acids using a small intestine ex vivo model in pigs. (22nd March 2022) Authors: Müller, Maximiliano; Van Liefferinge, Elout; Navarro, Marta; Garcia-Puig, Elisabet; Tilbrook, Alan; van Barneveld, Robert; Roura, Eugeni Journal: Journal of animal science Issue: Volume 100:Number 4(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Climate change and variability impacts on grazing herds: Insights from a system dynamics approach for semi‐arid Australian rangelands. (24th June 2019) Authors: Godde, Cecile; Dizyee, Kanar; Ash, Andrew; Thornton, Philip; Sloat, Lindsey; Roura, Eugeni; Henderson, Benjamin; Herrero, Mario Journal: Global change biology Issue: Volume 25:Number 9(2019) Page Start: 3091 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Corrigendum to: More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. (8th December 2021) Authors: Parma, Valentina; Ohla, Kathrin; Veldhuizen, Maria G; Niv, Masha Y; Kelly, Christine E; Bakke, Alyssa J; Cooper, Keiland W; Bouysset, Cédric; Pirastu, Nicola; Dibattista, Michele; Kaur, Rishemjit; Liuzza, Marco Tullio; Pepino, Marta Y; Schöpf, Veronika; Pereda-Loth, Veronica; Olsson, Shannon B; G... Journal: Chemical senses Issue: Volume 46:(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Critical review evaluating the pig as a model for human nutritional physiology. Issue 1 (13th May 2016) Authors: Roura, Eugeni; Koopmans, Sietse-Jan; Lallès, Jean-Paul; Le Huerou-Luron, Isabelle; de Jager, Nadia; Schuurman, Teun; Val-Laillet, David Journal: Nutrition research reviews Issue: Volume 29:Issue 1(2016) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork. (30th September 2021) Authors: Navarro, Marta; Dunshea, Frank R.; Lisle, Allan; Roura, Eugeni Journal: Food chemistry Issue: Volume 357(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. (1st April 2016) Authors: Benet, Iu; Guàrdia, Maria Dolors; Ibañez, Carles; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Food chemistry Issue: Volume 196(2016) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. (1st April 2016) Authors: Benet, Iu; Guàrdia, Maria Dolors; Ibañez, Carles; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Food chemistry Issue: Volume 196(2016) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. (20th June 2020) Authors: Parma, Valentina; Ohla, Kathrin; Veldhuizen, Maria G; Niv, Masha Y; Kelly, Christine E; Bakke, Alyssa J; Cooper, Keiland W; Bouysset, Cédric; Pirastu, Nicola; Dibattista, Michele; Kaur, Rishemjit; Liuzza, Marco Tullio; Pepino, Marta Y; Schöpf, Veronika; Pereda-Loth, Veronica; Olsson, Shannon B; G... Journal: Chemical senses Issue: Volume 45:Number 7(2020) Page Start: 609 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗