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Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Trends in food science & technology, 2007-07, Vol.18 (7), p.373-386

2007

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Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Food chemistry, 2009-12, Vol.117 (4), p.627-633

2009

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A comparative study of brine salting of Atlantic cod ( Gadus morhua) and Atlantic salmon ( Salmo salar)

Journal of food engineering, 2007-03, Vol.79 (1), p.261-270

2007

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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Trends in food science & technology, 2007-04, Vol.18 (4), p.210-218

2007

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Influence of brine concentration on Atlantic salmon fillet salting

Journal of food engineering, 2007-05, Vol.80 (1), p.267-275

2007

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Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Meat science, 2010-10, Vol.86 (2), p.331-336

2010

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Kinetics studies during NaCl and KCl pork meat brining

Journal of food engineering, 2011-09, Vol.106 (1), p.102-110

2011

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Influence of sodium replacement on physicochemical properties of dry-cured loin

Meat science, 2009-11, Vol.83 (3), p.423-430

2009

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Influence of brine concentration on swelling pressure of pork meat throughout salting

Meat science, 2010-11, Vol.86 (3), p.600-606

2010

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Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon ( Salmo salar) fillets

Food chemistry, 2007, Vol.103 (4), p.1268-1281

2007

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Influence of sodium replacement on the salting kinetics of pork loin

Journal of food engineering, 2009-12, Vol.95 (4), p.551-557

2009

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Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Meat science, 2008, Vol.78 (1), p.135-142

2008

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Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Innovative food science & emerging technologies, 2009-10, Vol.10 (4), p.590-600

2009

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Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Journal of food engineering, 2010-07, Vol.99 (2), p.198-205

2010

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Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Journal of food engineering, 2006-12, Vol.77 (4), p.1069-1077

2006

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Development of a smoked sea bass product with partial sodium replacement

Food science & technology, 2010-11, Vol.43 (9), p.1426-1433

2010

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Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Journal of food engineering, 2010-04, Vol.97 (3), p.434-439

2010

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Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Food microbiology, 2012-04, Vol.29 (2), p.247-254

2012

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Influence of cod freshness on the salting, drying and desalting stages

Journal of food engineering, 2006-03, Vol.73 (1), p.9-19

2006

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Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Meat science, 2009-06, Vol.82 (2), p.241-246

2009

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Influence of Increasing Brine Concentration in the Cod-Salting Process

Journal of food science, 2002-06, Vol.67 (5), p.1922-1925

2002

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Measurement of swelling pressure in pork meat brining

Journal of food engineering, 2009-07, Vol.93 (1), p.108-113

2009

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Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

Journal of food engineering, 2021-03, Vol.292, p.110265, Article 110265

2021

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Thawing and salting studies of dry-cured tuna loins

Journal of food engineering, 2009-04, Vol.91 (3), p.455-459

2009

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PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

Journal of food processing and preservation, 2010-02, Vol.34 (1), p.83-103

2010

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Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

A comparative study of brine salting of Atlantic cod ( Gadus morhua) and Atlantic salmon ( Salmo salar)

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Influence of brine concentration on Atlantic salmon fillet salting

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Kinetics studies during NaCl and KCl pork meat brining

Influence of sodium replacement on physicochemical properties of dry-cured loin

Influence of brine concentration on swelling pressure of pork meat throughout salting

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon ( Salmo salar) fillets

Influence of sodium replacement on the salting kinetics of pork loin

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Development of a smoked sea bass product with partial sodium replacement

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Influence of cod freshness on the salting, drying and desalting stages

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Influence of Increasing Brine Concentration in the Cod-Salting Process

Measurement of swelling pressure in pork meat brining

Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

Thawing and salting studies of dry-cured tuna loins

PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

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