Fulladosa E - Search Results

1

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.

Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P. Garcia-Gil N, et al. Among authors: fulladosa e. Meat Sci. 2012 Feb;90(2):386-92. doi: 10.1016/j.meatsci.2011.08.003. Epub 2011 Aug 12. Meat Sci. 2012. PMID: 21885206

2

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

Fulladosa E, Serra X, Gou P, Arnau J. Fulladosa E, et al. Meat Sci. 2009 Jun;82(2):213-8. doi: 10.1016/j.meatsci.2009.01.013. Epub 2009 Jan 18. Meat Sci. 2009. PMID: 20416756

3

Volatile profile and microbiological characterization of hollow defect in dry-cured ham.

Fulladosa E, Garriga M, Martín B, Guàrdia MD, García-Regueiro JA, Arnau J. Fulladosa E, et al. Meat Sci. 2010 Nov;86(3):801-7. doi: 10.1016/j.meatsci.2010.06.025. Epub 2010 Jul 7. Meat Sci. 2010. PMID: 20674188

4

Tools for studying dry-cured ham processing by using computed tomography.

Santos-Garcés E, Muñoz I, Gou P, Sala X, Fulladosa E. Santos-Garcés E, et al. Among authors: fulladosa e. J Agric Food Chem. 2012 Jan 11;60(1):241-9. doi: 10.1021/jf203213q. Epub 2011 Dec 23. J Agric Food Chem. 2012. PMID: 22141464

5

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

Fulladosa E, Sala X, Gou P, Garriga M, Arnau J. Fulladosa E, et al. Meat Sci. 2012 May;91(1):56-61. doi: 10.1016/j.meatsci.2011.12.006. Epub 2011 Dec 14. Meat Sci. 2012. PMID: 22226361

6

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.

Santos-Garcés E, Laverse J, Gou P, Fulladosa E, Frisullo P, Del Nobile MA. Santos-Garcés E, et al. Among authors: fulladosa e. Meat Sci. 2013 Mar;93(3):639-44. doi: 10.1016/j.meatsci.2012.11.027. Epub 2012 Nov 20. Meat Sci. 2013. PMID: 23273475

7

Estimation of dry-cured ham composition using dielectric time domain reflectometry.

Fulladosa E, Duran-Montgé P, Serra X, Picouet P, Schimmer O, Gou P. Fulladosa E, et al. Meat Sci. 2013 Apr;93(4):873-9. doi: 10.1016/j.meatsci.2012.12.002. Epub 2012 Dec 7. Meat Sci. 2013. PMID: 23313974

8

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

Gou P, Santos-Garcés E, Høy M, Wold JP, Liland KH, Fulladosa E. Gou P, et al. Among authors: fulladosa e. Meat Sci. 2013 Oct;95(2):250-5. doi: 10.1016/j.meatsci.2013.05.013. Epub 2013 May 16. Meat Sci. 2013. PMID: 23747619

9

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

Santos-Garcés E, Muñoz I, Gou P, Garcia-Gil N, Fulladosa E. Santos-Garcés E, et al. Among authors: fulladosa e. Meat Sci. 2014 Feb;96(2 Pt A):943-7. doi: 10.1016/j.meatsci.2013.09.018. Epub 2013 Sep 28. Meat Sci. 2014. PMID: 24211553

10

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.

Rubio-Celorio M, Garcia-Gil N, Gou P, Arnau J, Fulladosa E. Rubio-Celorio M, et al. Among authors: fulladosa e. Meat Sci. 2015 Feb;100:91-6. doi: 10.1016/j.meatsci.2014.10.005. Meat Sci. 2015. PMID: 25460111

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