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Meat Science|November 9, 2011
Instrumental evaluation of defective texture in dry-cured hamsR Morales, L Guerrero, X Serra, et al.
Meat 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.
Oecologia|March 29, 2018
Changes in tree resistance, recovery and resilience across three successive extreme droughts in the northeast Iberian PeninsulaX Serra-Maluquer, M Mencuccini, J Martínez-Vilalta
Meat Science|November 9, 2011
Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditionsR Morales, X Serra, L Guerrero, et al.
Meat Science|April 27, 2010
Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parametersA Costa-Corredor, X Serra, J Arnau, et al.
Meat Science|November 9, 2011
Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loinJ Ruiz-Ramírez, X Serra, J Arnau, et al.
Meat Science|November 9, 2011
Relationship between water content, NaCl content, pH and texture parameters in dry-cured musclesJ Ruiz-Ramírez, J Arnau, X Serra, et al.
Techniques in Coloproctology|June 18, 2025
Importance of the diameter of the mechanical suture in rectal surgery in relation to benign anastomotic stenosis. Cross-sectional observational studyN Llorach-Perucho, L Cayetano-Paniagua, X Serra-Aracil
Meat Science|November 9, 2011
Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured hamJ Ruiz-Ramírez, J Arnau, X Serra, et al.
Meat Science|November 9, 2011
Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water contentX Serra, J Ruiz-Ramírez, J Arnau, et al.
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