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Meat Science|January 15, 2013
Estimation of dry-cured ham composition using dielectric time domain reflectometryE Fulladosa, P Duran-Montgé, X Serra, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|April 3, 2025
Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithmsR Dos Santos, J Cruz, I Muñoz, et al.
Meat Science|September 3, 2011
Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressingN Garcia-Gil, E Santos-Garcés, I Muñoz, et al.
Meat Science|July 25, 2025
Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured hamE Fulladosa, E Torres-Baix, I Muñoz, et al.
Ecotoxicology and Environmental Safety|January 4, 2001
Comparative evaluation of the potential noxiousness in domestic sludge used in agriculture and in commercial fertilizersF Delmas, V Maisonnave, E Fulladosa, et al.
Meat Science|August 3, 2010
Volatile profile and microbiological characterization of hollow defect in dry-cured hamE Fulladosa, M Garriga, B Martín, et al.
Meat Science|January 1, 2013
Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausagesE Santos-Garcés, J Laverse, P Gou, et al.
Meat Science|February 18, 2015
Non-destructive determination of fat content in green hams using ultrasound and X-raysM de Prados, E Fulladosa, P Gou, et al.
Meat Science|June 11, 2013
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slicesP Gou, E Santos-Garcés, M Høy, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured hamC Pérez-Santaescolástica, J Carballo, E Fulladosa, et al.
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