Santos-Garcés E - Search Results

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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: santos garces 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

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. 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

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.

Garcia-Gil N, Muñoz I, Santos-Garcés E, Arnau J, Gou P. Garcia-Gil N, et al. Among authors: santos garces e. Meat Sci. 2014 Jan;96(1):65-72. doi: 10.1016/j.meatsci.2013.06.012. Epub 2013 Jun 16. Meat Sci. 2014. PMID: 23896138

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. 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

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. 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

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: santos garces 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

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