Eugeni Roura
Eugeni Roura
Centre for Nutrition and Food Sciences, University of Queensland
Verified email at uq.edu.au
TitleCited byYear
Essential oils in poultry nutrition: Main effects and modes of action
A Brenes, E Roura
Animal feed science and technology 158 (1-2), 1-14, 2010
5682010
Prevention of immunologic stress contributes to the growth-permitting ability of dietary antibiotics in chicks
E Roura, J Homedes, KC Klasing
The Journal of nutrition 122 (12), 2383-2390, 1992
2341992
Expression, regulation and putative nutrient-sensing function of taste GPCRs in the heart
SR Foster, ER Porrello, B Purdue, HW Chan, A Voigt, S Frenzel, ...
PLoS One 8 (5), 2013
1002013
Dietary energy source and density modulate the expression of immunologic stress in chicks
BN Benson, CC Calvert, E Roura, KC Klasing
The Journal of nutrition 123 (10), 1714-1723, 1993
991993
Critical review evaluating the pig as a model for human nutritional physiology
E Roura, SJ Koopmans, JP Lallčs, I Le Huerou-Luron, N De Jager, ...
Nutrition research reviews 29 (1), 60-90, 2016
942016
Extrasensory perception: odorant and taste receptors beyond the nose and mouth
SR Foster, E Roura, WG Thomas
Pharmacology & therapeutics 142 (1), 41-61, 2014
872014
Effect of dietary energy level and oil source on broiler performance and response to an inflammatory challenge
DR Korver, E Roura, KC Klasing
Poultry science 77 (8), 1217-1227, 1998
721998
Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets
M Oostindjer, JE Bolhuis, H van den Brand, E Roura, B Kemp
Physiology & behavior 99 (5), 579-586, 2010
682010
The avian taste system: Potential implications in poultry nutrition
E Roura, MW Baldwin, KC Klasing
Animal Feed Science and Technology 180 (1-4), 1-9, 2013
562013
Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review
E Roura, B Humphrey, G Tedó, I Ipharraguerre
Canadian journal of animal science 88 (4), 535-558, 2008
562008
Feed preference in pigs: Effect of cereal sources at different inclusion rates
D Solā-Oriol, E Roura, D Torrallardona
Journal of Animal Science 87 (2), 562-570, 2009
502009
Feed preference in pigs: Effect of selected protein, fat, and fiber sources at different inclusion rates
D Solā-Oriol, E Roura, D Torrallardona
Journal of animal science 89 (10), 3219-3227, 2011
472011
Feed preferences and performance of nursery pigs fed diets containing various inclusion amounts and qualities of distillers coproducts and flavor
BS Seabolt, E Van Heugten, SW Kim, KD Ange-van Heugten, E Roura
Journal of animal science 88 (11), 3725-3738, 2010
362010
Molecular insights into glycogen α-particle formation
MA Sullivan, MJ O’Connor, F Umana, E Roura, K Jack, DI Stapleton, ...
Biomacromolecules 13 (11), 3805-3813, 2012
332012
Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles
I Benet, MD Guārdia, C Ibaņez, J Solā, J Arnau, E Roura
LWT-Food Science and Technology 60 (1), 393-399, 2015
312015
Is the pig a good umami sensing model for humans? A comparative taste receptor study
E Roura, B Humphrey, K Klasing, M Swart
Flavour and fragrance journal 26 (4), 282-285, 2011
312011
Effect of dietary acidification on mortality rates, general performance, carcass characteristics, and serum chemistry of broilers exposed to cycling high ambient temperature stress
M Daskiran, RG Teeter, SL Vanhooser, ML Gibson, E Roura
Journal of applied poultry research 13 (4), 605-613, 2004
312004
Feed preference in pigs: Relationship with feed particle size and texture
D Solā-Oriol, E Roura, D Torrallardona
Journal of animal science 87 (2), 571-582, 2009
302009
Improving size-exclusion chromatography separation for glycogen
MA Sullivan, PO Powell, T Witt, F Vilaplana, E Roura, RG Gilbert
Journal of Chromatography A 1332, 21-29, 2014
232014
Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes
I Benet, MD Guārdia, C Ibaņez, J Solā, J Arnau, E Roura
Food chemistry 196, 76-82, 2016
222016
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