Dr. RAFAEL  CODONY - Short CV

Full Professor at the Department of Nutrition and Food Science, University of Barcelona (Spain). He got the PhD degree on December 1980 and the following year he got a position as Associate Professor at the same department, in which he has remained until now. He has more than thirty years of experience in lipid research, and he is now the coordinator of the research team “Food lipids, Nutrition and Health”. During the last years he has been working on the study of the influence of feed fat composition and the antioxidant supplementation in feeds on the lipid composition, level of oxidation, stability and sensorial quality of eggs and poultry, pork and rabbit meat. His lasts studies deal with the effects of composition and quality of fats as ingredients in animal feeding. He coordinated a project in this field of research, FEEDING FATS SAFETY (2005-2008), supported by the 6th Framework Programme of Research (CE). Other lines of research in which he was participated are: optimization of the use of ingredients and process conditions for the oxidative stabilization in foods; charaterization and authentication of foods through lipidic parameters; organic pork products development. He has published more than 70 articles in peer-reviewed scientifical journals, and several reviews and books. 

Main publications are:

-Boatella, J.; Rafecas, M.; Codony, R.  Isomeric trans fatty acids in Spanish diet and their relationships with changes in fat intake patterns .European Journal of Clinical Nutrition 47 (Suppl. 1),  62-65. 1993    
-Boatella, J.; Rafecas, M.; Codony, R.; Gibert, A.; Rivero, M.; Tormo, R.; Infante, D.; Sánchez-Valverde, F. Trans Fatty Acid content of Human milk in Spain.  Journal of Pediatric Gastroenterology and Nutrition 16, 432-434.  1993    
-Guardiola, F.; Codony, R.; Rafecas, M.; Boatella, J.  Selective gas chromatographic determination of cholesterol in eggs . Journal of the American Oil Chemists Society  71, 867-871. 1994    
-Guardiola, F.; Codony, R.; Rafecas, M.; Boatella, J. Comparison of three methods for the determination of oxysterols in spray-dried egg . Journal of Chromatography A 705, 289-304. 1995    
-Guardiola, F.; Codony, R.; Manich, A.; Rafecas, M.; Boatella, J. Stability of polyinsaturated fatty acids in egg powder processed and storedunder various conditions. Journal of Agricultural and Food Chemistry  43 , 2255-2259 . 1995
 -Guardiola, F.; Codony, R.; Addis, P.B.; Rafecas, M.; Boatella, J. Biological effects of oxyesterols: current status. Food and Chemical Toxicology 34, 193-211. 1996    
-Addis, P.B.; Park, P.W.; Guardiola, F.; Codony, R. Analysis and Health effects of cholesterol oxides. Food lipids and health. Ed. Marcel Dekker. Nueva York (USA) P.199-240, 1996 
-Grau, A.; Codony, R.; Rafecas, M.; Barroeta, A.C.; Guardiola, F. Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation-xylenol orange method .Journal of Agricultural and Food Chemistry, 48, 4136-4143. 2000    
-Bou, R.; Guardiola, F.; Grau, A.; Grimpa, S.; Manich, A.; Barroeta, A.C.; Codony, R. Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat. Poultry Science 80, 800-807. 2001    
-Galobart, J.; Barroeta, A.C.; Baucells, M.D.; Codony, R.; Ternes, W. Effect of supplementation with rosemary extract and alpha-tocopheryl acetate on lipid oxidation in eggs enriched with n-3 fatty acids.  Poultry Science 80, 460- 467. 2001
-Grau, A.; Guardiola, F.; Grimpa, S.; Barroeta, A.C.; Codony, R. Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and -tocopherol, and ascorbic acid supplementation. Poultry Science    80, 1630-1642. 2001
-Recycled cooking oils: assessment of risks for public health. Boatella, J.; Codony, R.; Rafecas, M.; Guardiola, F. Recycled cooking oils: assessment of risks for public health. Directorate General for Research. STOA Programme. PE 289.889/Fin.St. European Parliament, Luxembourg, 2001 
-Galobart, J.; Barroeta, A.C.; Cortinas, L.; Baucells, M.D.; Codony, R. Acumulation of alpha-tocopherol in eggs enriched with omega-3 and omega-6 polyunsaturated fatty acids. Poultry Science 81, 1873-1878.  
2002 
-Guardiola, F.; Dutta, P.; Savage, G.P.; Codony, R. (editors) Cholesterol and phytosterol oxidation products in foods and biological samples: analysis, occurence and biological effects. Ed: AOCS Press. Champaign-Illinois (USA), 2002 
-Bou, R.; Guardiola, F.; Tres, A.; Barroeta, A.C.; Codony, R. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science 83, 282-292.  2004
-Guardiola, F.; Bou, R.; Boatella, J.; Codony, R. Analysis of sterol oxidation products in foods. Journal of AOAC International, 87. 441-466, 2004.
-Navas, J.A.; Tres, A.; Codony, R.; Boatella, J.; Bou, R.; Guardiola, F.; Modified ferrous oxidation-xylenol orange method to determine lipid hydroperoxides in fried snacks. European Journal of Lipid Science and Technology 106, 688-696. 2004
-Bou, R.; Guardiola, F.; Barroeta, A.C.; Codony, R. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat. Poultry Science 84. 1129-1140. 2005
-Bou, R.; Codony, R.; Baucells, M.D.; Guardiola, F. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability and sensory quality of dark chicken meat. ournal of Agricultural and Food Chemistry 53, 7792-7801. 2005
-Bou, R.; Codony, R.; Tres, A.; Baucells, M.D.; Guardiola, F.Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils. Poultry Science 94, 1942-1954. 2005
-Pascual, J. V.; Rafecas, M.; Canela, M. A.; Boatella, J.; Bou, R.; Baucells, M. D.; Codony, R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: backfat fatty acid evolution. Food Chemistry 96, 538-548  2006.
-Bou, R.; Grimpa, S.; Baucells, M.D.; Codony, R.; Guardiola, F.  Dose and duration effect of -tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content. and oxidative status. Journal of Agricultural and Food Chemistry 54, 5020-5026. 2006
-Pascual, J. V.; Rafecas, M.; Canela, M. A.; Boatella, J.; Bou, R.; Baucells, M. D.; Codony, R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues. Food Chemistry 100, 1639-1648,  2007.
-Pascual, J. V.; Rafecas, M.; Canela, M. A.; Boatella, J.; Bou, R.; Baucells, M. D.; Codony, R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition. Food Chemistry 102, 50-58,  2007.
-Bou, Guardiola, Codony, Faustman, Decker. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J. Agric Food Chem. 59, 9612-9620. (2008)
-Tres, Bou, Codony, Guardiola. Influence of different dietary doses of n-3 or n-6 rich vegetable fats and alpha tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. J. Agric. Food Chem. 56, 7243 (2008)
-Bou, Codony, Tres, Decker, Guardiola. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange (FOX) method. A review of factors that influence the method’s performance. Anal. Biochemistry 377, 1-15. (2008)
-Abbas, Fernández, Codony, Von Holst, Baeten. Assessment of the discrimination of animal fat by FTIR-Raman spectroscopy. J. Molecular Structure 924-926, 294-300. (2009)
-Bou, Codony, Tres, Decker, Guardiola. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical Reviews Food Science Nutrition 49, 800-822. (2009)
-Tres, Nuchi, Bou, Codony, Guardiola. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. Eur. J. Lipid Sci. Technol. 111, 563-573. (2009)
-Magrinyà, Bou, Tres, Rius, Codony, Guardiola.  Effect of tocopherol extract, Staphylococcus carnosus, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages. J. Agric. Food Chem. 57, 8963-8972. (2009)
-Nuchi, Guardiola, Bou, Bondioli, Della Bella, Codony. Assessment of the levels of degradation in fat co- and by-products for feed uses and their relationships with some lipid composition parameters. J. Agric. Food Chem. 57, 1952-1959. (2009)
-Tres, Bou, Codony, Guardiola.  Dietary n-6 and n-3 rich vegetable fats and alpha-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat. Animal 3(10), 1408-1419. (2009)
-Aleman, Nuchi, Bou, Tres, Polo, Guardiola, Codony (2010) Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: a model for iron fortification in baked products. Eur. J. Lipid Sci. Technol. 112, 761-769.
-Van Ruth, Rozijn, Koot, Perez-García, Van der Kamp, Codony (2010)  Authentication of feeding fats: classification of animal fats, fish oils and recycled cooking oils. Animal Feed Sci. Technol.
155, 65-73.
-Ubhayashekera, Tres, Codony, Dutta (2010) Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit. Food Chem. 121, 1198-2010.
-Bou, Chen Guardiola, Codony, Decker (2010) Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine. Food Chem. 123, 892-900.
-Bou, Hanquet, Codony, Guardiola, Decker  (2010) Effect of hetaing oxyhemoglobin and methemoglobin on microsomes oxidation. Meat Sci. 85, 47-53.
-Tres, Bou, Codony, Guardiola (2010) : Oxidized oils and dietary zinc and alpha-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content. Animasl 4(11), 1929-1939.
-Tres, Nuchi, Magrinyà, Guardiola, Bou, Codony (2012) Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma. Animal DOI: 10.1017/S1751731111002230.