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Meat Science
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June 27, 2023
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
Mar Giró-Candanedo, Israel Muñoz, Pere Gou, et al.
Food Chemistry
|
September 8, 2012
NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages
Carles Collell, Pere Gou, Jacint Arnau, et al.
Open Biology
|
March 11, 2025
Nucleolar origins: challenging perspectives on evolution and function
Israel Muñoz-Velasco, Ana Karen Herrera-Escamilla, Alberto Vázquez-Salazar
Foods (Basel, Switzerland)
|
October 28, 2023
Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
Marina Kravets, Andrés Abea, Maria Dolors Guàrdia, et al.
Foods (Basel, Switzerland)
|
December 24, 2021
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Andres Abea, Pere Gou, Maria Dolors Guardia, et al.
Journal of Agricultural and Food Chemistry
|
December 7, 2011
Tools for studying dry-cured ham processing by using computed tomography
Eva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science
|
December 5, 2024
MarblingPredictor: A software to analyze the quality of dry-cured ham slices
Eva Cernadas, Manuel Fernández-Delgado, Manisha Sirsat, et al.
Meat Science
|
July 31, 2013
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures
Núria Garcia-Gil, Israel Muñoz, Eva Santos-Garcés, et al.
Meat Science
|
November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition
Eva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science
|
February 3, 2016
Evolution of testes characteristics in entire and immunocastrated male pigs from 30 to 120 kg live weight as assessed by computed tomography with perspective on boar taint
Maria Font-i-Furnols, Anna Carabús, Israel Muñoz, et al.
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of 3
Search research articles
Search
Showing results (1-10 of 26) with videos related to
Sort By:
Page
of 3
Meat Science
|
June 27, 2023
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
Mar Giró-Candanedo, Israel Muñoz, Pere Gou, et al.
Food Chemistry
|
September 8, 2012
NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages
Carles Collell, Pere Gou, Jacint Arnau, et al.
Open Biology
|
March 11, 2025
Nucleolar origins: challenging perspectives on evolution and function
Israel Muñoz-Velasco, Ana Karen Herrera-Escamilla, Alberto Vázquez-Salazar
Foods (Basel, Switzerland)
|
October 28, 2023
Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
Marina Kravets, Andrés Abea, Maria Dolors Guàrdia, et al.
Foods (Basel, Switzerland)
|
December 24, 2021
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Andres Abea, Pere Gou, Maria Dolors Guardia, et al.
Journal of Agricultural and Food Chemistry
|
December 7, 2011
Tools for studying dry-cured ham processing by using computed tomography
Eva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science
|
December 5, 2024
MarblingPredictor: A software to analyze the quality of dry-cured ham slices
Eva Cernadas, Manuel Fernández-Delgado, Manisha Sirsat, et al.
Meat Science
|
July 31, 2013
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures
Núria Garcia-Gil, Israel Muñoz, Eva Santos-Garcés, et al.
Meat Science
|
November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition
Eva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science
|
February 3, 2016
Evolution of testes characteristics in entire and immunocastrated male pigs from 30 to 120 kg live weight as assessed by computed tomography with perspective on boar taint
Maria Font-i-Furnols, Anna Carabús, Israel Muñoz, et al.
Page
of 3