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Archives of Environmental Contamination and Toxicology|September 1, 2005
Effect of cadmium(II), chromium(VI), and arsenic(V) on long-term viability- and growth-inhibition assays using Vibrio fischeri marine bacteriaE Fulladosa, J C Murat, I VillaescusaMeat Science|April 27, 2010
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt contentE Fulladosa, X Serra, P Gou, et al.Chemosphere|May 25, 2005
Patterns of metals and arsenic poisoning in Vibrio fischeri bacteriaE Fulladosa, J C Murat, M Martínez, et al.Archives of Environmental Contamination and Toxicology|April 27, 2004
Effect of pH on arsenate and arsenite toxicity to luminescent bacteria (Vibrio fischeri)E Fulladosa, J C Murat, M Martínez, et al.Meat Science|January 10, 2012
K-lactate and high pressure effects on the safety and quality of restructured hamsE Fulladosa, X Sala, P Gou, et al.Meat Science|May 18, 2024
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environmentE Torres-Baix, P Gou, S Bover-Cid, et al.Ecotoxicology and Environmental Safety|December 17, 2002
Cellular stress induced in cultured human cells by exposure to sludge extracts from water treatment plantsE Fulladosa, F Delmas, Li Jun, et al.Meat Science|November 8, 2020
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture developmentE Coll-Brasas, P Gou, J Arnau, et al.Meat Science|May 19, 2023
Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinumE Torres-Baix, I Muñoz, P Gou, et al.Meat Science|May 1, 2024
Modelling of salt uptake for salt content standardization in dry-cured hamE Torres-Baix, A Illana, P Gou, et al.Pageof 3