Extending and measuring the quality of fresh-cut fruit and vegetables: a review
Rico, D., Martín-Diana, A.B., Barat, J.M., Barry-Ryan, C.
Published in Trends in food science & technology (01.07.2007)
Published in Trends in food science & technology (01.07.2007)
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Journal Article
A comparative study of brine salting of Atlantic cod ( Gadus morhua) and Atlantic salmon ( Salmo salar)
Gallart-Jornet, L., Barat, J.M., Rustad, T., Erikson, U., Escriche, I., Fito, P.
Published in Journal of food engineering (01.03.2007)
Published in Journal of food engineering (01.03.2007)
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Journal Article
Influence of brine concentration on Atlantic salmon fillet salting
Gallart-Jornet, L., Barat, J.M., Rustad, T., Erikson, U., Escriche, I., Fito, P.
Published in Journal of food engineering (01.05.2007)
Published in Journal of food engineering (01.05.2007)
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Journal Article
Kinetics studies during NaCl and KCl pork meat brining
Barat, J.M., Baigts, D., Aliño, M., Fernández, Francisco J., Pérez-García, Víctor M.
Published in Journal of food engineering (01.09.2011)
Published in Journal of food engineering (01.09.2011)
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Journal Article
Influence of sodium replacement on physicochemical properties of dry-cured loin
Aliño, M., Grau, R., Toldrá, F., Blesa, E., Pagán, M.J., Barat, J.M.
Published in Meat science (01.11.2009)
Published in Meat science (01.11.2009)
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Journal Article
Influence of brine concentration on swelling pressure of pork meat throughout salting
Aliño, M., Grau, R., Fernández-Sánchez, A., Arnold, A., Barat, J.M.
Published in Meat science (01.11.2010)
Published in Meat science (01.11.2010)
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Journal Article
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts
Blesa, E., Aliño, M., Barat, J.M., Grau, R., Toldrá, F., Pagán, M.J.
Published in Meat science (2008)
Published in Meat science (2008)
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Journal Article
Conference Proceeding
Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage
Martín-Diana, A.B., Rico, D., Frías, J., Henehan, G.T.M., Mulcahy, J., Barat, J.M., Barry-Ryan, C.
Published in Journal of food engineering (01.12.2006)
Published in Journal of food engineering (01.12.2006)
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Journal Article
Development of a smoked sea bass product with partial sodium replacement
Fuentes, A., Fernández-Segovia, I., Serra, J.A., Barat, J.M.
Published in Food science & technology (01.11.2010)
Published in Food science & technology (01.11.2010)
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Journal Article
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
Flores, M., Aristoy, M.C., Antequera, T., Barat, J.M., Toldrá, F.
Published in Food microbiology (01.04.2012)
Published in Food microbiology (01.04.2012)
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Journal Article
Influence of cod freshness on the salting, drying and desalting stages
Barat, J.M., Gallart-Jornet, L., Andrés, A., Akse, L., Carlehög, M., Skjerdal, O.T.
Published in Journal of food engineering (01.03.2006)
Published in Journal of food engineering (01.03.2006)
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Journal Article
Measurement of swelling pressure in pork meat brining
Barat, J.M., Aliño, M., Fuentes, A., Grau, R., Romero, J.B.
Published in Journal of food engineering (01.07.2009)
Published in Journal of food engineering (01.07.2009)
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Journal Article