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Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

Food science & technology, 2015-11, Vol.64 (1), p.212-219

2015

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Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

Meat science, 2024-09, Vol.215, p.109539-109539, Article 109539

2024

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Modelling of salt uptake for salt content standardization in dry-cured ham

Meat science, 2024-08, Vol.214, p.109523-109523, Article 109523

2024

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Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Food research international, 2018-06, Vol.108, p.539-550

2018

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Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

Meat science, 2023-08, Vol.202, p.109221-109221, Article 109221

2023

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Measurement of mode I and mode II rock dynamic fracture toughness with cracked straight through flattened Brazilian disc impacted by split Hopkinson pressure bar

Engineering fracture mechanics, 2011-08, Vol.78 (12), p.2455-2469

2011

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Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Meat science, 2021-02, Vol.172, p.108362-108362, Article 108362

2021

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Restoration of the intravertebral stability in Kümmell’s disease following the treatment of severe postmenopausal osteoporosis by 1-34PTH—a retrospective study

Osteoporosis international, 2021-07, Vol.32 (7), p.1451-1459

2021

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P980: JAK2V617F-DEPENDENT DOWN REGULATION OF SHP1 EXPRESSION PARTICIPATES IN THE SELECTION OF MPN CELLS IN THE PRESENCE OF TGFΒ

HemaSphere, 2022-06, Vol.6 (Suppl), p.870-871

2022

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Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Journal of food engineering, 2020-01, Vol.265, p.109690, Article 109690

2020

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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Meat science, 2009-06, Vol.82 (2), p.213-218

2009

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Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Meat science, 2019-06, Vol.152, p.127-133

2019

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Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Meat science, 2021-02, Vol.172, p.108334-108334, Article 108334

2021

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Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Meat science, 2013-10, Vol.95 (2), p.250-255

2013

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Near infrared sensors for the precise characterization of salt content in canned tuna fish

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2023-12, Vol.303, p.123217, Article 123217

2023

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Incongruence between Cardiorespiratory Fitness and Subjective Reports of Physical Activity in Multiple Sclerosis: A Focus on Sex Differences

Multiple sclerosis international, 2024-04, Vol.2024, p.6055245-12

2024

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Factors affecting dry-cured ham consumer acceptability

Meat science, 2013-11, Vol.95 (3), p.652-657

2013

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Non-destructive determination of fat content in green hams using ultrasound and X-rays

Meat science, 2015-06, Vol.104, p.37-43

2015

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Effect of sodium chloride replacement on some characteristics of fermented sausages

Meat science, 2003-10, Vol.65 (2), p.833-839

2003

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Technologies to shorten the drying period of dry-cured meat products

Meat science, 2007-09, Vol.77 (1), p.81-89

2007

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Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Meat science, 2005-08, Vol.70 (4), p.579-587

2005

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Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

Meat science, 2008-12, Vol.80 (4), p.1225-1230

2008

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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

Meat science, 2013-07, Vol.94 (3), p.408-416

2013

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K-lactate and high pressure effects on the safety and quality of restructured hams

Meat science, 2012-05, Vol.91 (1), p.56-61

2012

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Recalibration and Clarification of the Formula Applied to the ISRM-Suggested CCNBD Specimens for Testing Rock Fracture Toughness

Rock mechanics and rock engineering, 2013-03, Vol.46 (2), p.303-313

2013

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Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

Modelling of salt uptake for salt content standardization in dry-cured ham

Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

Measurement of mode I and mode II rock dynamic fracture toughness with cracked straight through flattened Brazilian disc impacted by split Hopkinson pressure bar

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

Restoration of the intravertebral stability in Kümmell’s disease following the treatment of severe postmenopausal osteoporosis by 1-34PTH—a retrospective study

P980: JAK2V617F-DEPENDENT DOWN REGULATION OF SHP1 EXPRESSION PARTICIPATES IN THE SELECTION OF MPN CELLS IN THE PRESENCE OF TGFΒ

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Near infrared sensors for the precise characterization of salt content in canned tuna fish

Incongruence between Cardiorespiratory Fitness and Subjective Reports of Physical Activity in Multiple Sclerosis: A Focus on Sex Differences

Factors affecting dry-cured ham consumer acceptability

Non-destructive determination of fat content in green hams using ultrasound and X-rays

Effect of sodium chloride replacement on some characteristics of fermented sausages

Technologies to shorten the drying period of dry-cured meat products

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

K-lactate and high pressure effects on the safety and quality of restructured hams

Recalibration and Clarification of the Formula Applied to the ISRM-Suggested CCNBD Specimens for Testing Rock Fracture Toughness

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