Alba Tres Oliver

Senior lecturer

Scopus Author ID: 7004401129

Researcher ID: C-6196-2013

Knowledge area: Nutrició i Bromatologia

Research group: Lipids i compostos bioactius (Cadena alimentària i salut). Acrònim: LIBIFOOD

Contact Information
Department of Food Science and Gastronomy
Av Prat de la Riba (Edifici Gaudí - Campus Torribera)
934024514
atres(a)ub.edu

Academic profile

Grup d'Innovació Docent en Química i Anàlisi dels Aliments (QuAnAlim)

Docència en Química dels Aliments (Grau en Ciència i Tecnologia dels Aliments i Màster en Desenvolupament i Innovació d'Aliments)

Docència en Anàlisi d'Aliments (Grau en Ciència i Tecnologia dels Aliments)

Academic training

Llicenciatura en Farmacia / Bachelor in Pharmacy

Incorporación de aceites poliinsaturados, tocoferol y minerales en pienso: efectos en la composicion

Master en Docencia Universitària per a Professorat Novell

Research interests

Food authentication by fingerpriting techniques combined with chemometrics

Fats in animal feeding: Improvement of the nutritional quality and stability of animal products through feeding strategies

Improvement of the quality and stability of oils and fats

Projects

Utilización de aceites ácidos en la alimentación de animales monogástricos. Caracterización, nutrición comparada y repercursiones sobre la calidad lipídica de la carne . 2016 - 2019 . Ref.AGL2015-64431-C2-2-R . Ministerio de Economía y Competitividad . PI: Francesc Guardiola Ibarz; Magdalena Rafecas Martinez

Authentication of fats and fat products used in food and feed - Marie Curie IntraEuropean Individual Fellowship . 2010 - 2012 . Ref.FP7-PIEF-GA-2009-251972 . FP7 Seventh Framework Programme of European Commission . PI: Saskia van Ruth

Advanced solutions for assuring the overall authenticity and quality of olive oil (OLEUM) . 2016 - 2021 . Ref.635690 . Unió Europea . PI: Stefania Vichi; Alba Tres Oliver

Autenticació, Traçabilitat i Seguretat Alimentària (AUTENFOOD) . 2016 - 2018 . Ref.COMRDI15-1-0035-01 . ACCIÓ. Agència de Suport a l'Empresa Catalana . PI: Stefania Vichi; Alba Tres Oliver

Subproductos ricos en ácidos grasos de cadena media en la alimentación de monogástricos. Salud intestinal y efectos sobre la calidad de los alimentos de origen animal . 2021 - 2025 . Ref.PID2020-115688RB-C22 . Ministerio de Ciencia e Innovación (MICINN) . PI: Francesc Guardiola Ibarz; Alba Tres Oliver

Desarrollo de herramientas analíticas para la autenticación del pistachio de producción local . 2024 - 2026 . Ref.CNS2023-145490 . Ministerio de Ciencia e Innovación (MICINN) . PI: Alba Tres Oliver

Relevant publications

Alemán, M.; Bou, R.; Tres, A.; Polo, J.; Codony, R.; Guardiola, F. Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. In Food Chemistry. Volume 196. 2016 . Institutional Repository

Tres, A.; Bou, R.; Codony, R.; Guardiola, F. 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. In Journal of Agricultural and Food Chemistry. Volume 56. 2008 . https://doi.org/10.1021/jf800736w

Tres, A.; Ruiz-Samblas, C.; van der Veer, G.; van Ruth, S.M. Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques. In Food Chemistry. Volume 137. 2013 . https://doi.org/10.1016/j.foodchem.2012.09.094

Tres, A.; van Ruth, S.M. Verification of organic feed identity by fatty acid fingerprinting. In Journal of Agricultural and Food Chemistry. Volume 59. 2011 . https://doi.org/10.1021/jf2016682

Bou, R.; Codony, R.; Tres, A.; Decker, E.A.; Guardiola, F. Dietary strategies to improve nutritional value, oxidative stability and sensory properties of poultry products. In Critical Reviews in Food Science and Nutrition. Volume 49. 2009 . https://doi.org/10.1080/10408390902911108

Quintanilla-Casas, B.; Bertin, S.; Leik, K.; Bustamante, J.; Guardiola, F.; Valli, E., Bendini, A.; Gallina-Toschi, T.; Tres, A.; Vichi, S. Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils. In Food Chemistry. Volume 307. 2020 . Institutional Repository

Quintanilla-Casas, B.; Bustamante, J.; Guardiola, F.; García-González,D.L.; Barbieri, S.; Bendini, A.; Gallina-Toschi, T.; Vichi, S.; Tres, A. Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality. In LWT Food Science and Technology. Volume 121. 2019 . Institutional Repository

Varona, E.; Tres, A.; Rafecas, M.; Vichi, S.; Barroeta, A.C.; Guardiola, F. Composition and nutritional value of acid oils and fatty acid distillates used in animal feeding. In Animals. Volume 11. 2021 . Institutional Repository

Albendea, P.; Tres, A.; Rafecas, M.; Vichi, S.; Sola-Oriol, D.; Verdú, M.; Guardiola, F. Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance. In Animal. Volume 17. 2023 . Institutional Repository

Torres-Cobos, B., Quintanilla-Casas, B., Rovira, M., Romero, A., Guardiola, F., Vichi, S., Tres, A. Prospective exploration of hazelnut's unsaponifiable fraction for geographical and varietal authentication: A comparative study of advanced fingerprinting and untargeted profiling techniques. In Food Chemistry. Volume 441. 2023 . https://doi.org/10.1016/j.foodchem.2023.138294