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Meat Science|March 9, 2019
Effect of high pressure processing temperature on dry-cured hams with different textural characteristicsE Coll-Brasas, J Arnau, P Gou, et al.
Food Research International (Ottawa, Ont.)|October 27, 2018
Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profileC Pérez-Santaescolástica, J Carballo, E Fulladosa, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|February 5, 2025
Developing robust food composition models: Strategies for handling temperature and packaging variations in dry-cured ham using near infrared spectrometryE Fulladosa, M W S Chong, A J Parrott, et al.
Meat Science|October 15, 2020
Instrumental texture analysis on the surface of dry-cured ham to define the end of the processE Fulladosa, L Guerrero, A Illana, et al.
Toxicology in Vitro : an International Journal Published in Association with BIBRA|August 2, 2005
Stress proteins induced by exposure to sublethal levels of heavy metals in sea bream (Sparus sarba) blood cellsE Fulladosa, E Deane, A H Y Ng, et al.
Food Chemistry|November 10, 2017
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesivenessM López-Pedrouso, C Pérez-Santaescolástica, D Franco, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|August 6, 2023
Near infrared sensors for the precise characterization of salt content in canned tuna fishE Fulladosa, C Barnés-Calle, J Cruz, et al.
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