Comparison of wild and cultured sea bass ( Dicentrarchus labrax) quality
Fuentes, Ana, Fernández-Segovia, Isabel, Serra, Juan A., Barat, José M.
Published in Food chemistry (15.04.2010)
Published in Food chemistry (15.04.2010)
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Journal Article
Salt in food processing; usage and reduction: a review
Albarracín, William, Sánchez, Iván C., Grau, Raúl, Barat, José M.
Published in International journal of food science & technology (01.07.2011)
Published in International journal of food science & technology (01.07.2011)
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Journal Article
Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations
Ribes, Susana, Ruiz-Rico, María, Pérez-Esteve, Édgar, Fuentes, Ana, Barat, José M.
Published in Food science & technology (01.10.2019)
Published in Food science & technology (01.10.2019)
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Journal Article
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health
Grau, Raúl, Hernández, Sergio, Verdú, Samuel, Barat, José M., Talens, Pau
Published in Meat science (01.12.2022)
Published in Meat science (01.12.2022)
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Journal Article
Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota
Ruiz-Rico, María, Renwick, Simone, Vancuren, Sarah J., Robinson, Avery V., Gianetto-Hill, Connor, Allen-Vercoe, Emma, Barat, José M.
Published in Food chemistry (01.03.2023)
Published in Food chemistry (01.03.2023)
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Journal Article
Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans
Verdú, Samuel, Fuentes, Cristina, Barat, José M., Grau, Raúl
Published in Computers in biology and medicine (01.06.2022)
Published in Computers in biology and medicine (01.06.2022)
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Journal Article
Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships
Verdú, Samuel, Alava, Cecibel, Barat, José M., Carrascosa, Conrado, Grau, Raúl
Published in International journal of food science & technology (01.03.2023)
Published in International journal of food science & technology (01.03.2023)
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Journal Article
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
Hernández, Sergio, Gallego, Marta, Verdú, Samuel, Barat, José M., Talens, Pau, Grau, Raúl
Published in Food and bioprocess technology (2023)
Published in Food and bioprocess technology (2023)
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Journal Article
Influence of free and immobilized chitosan on a defined human gut microbial ecosystem
Ruiz-Rico, María, Renwick, Simone, Vancuren, Sarah J., Robinson, Avery V., Gianetto-Hill, Connor, Allen-Vercoe, Emma, Barat, José M.
Published in Food research international (01.11.2022)
Published in Food research international (01.11.2022)
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Journal Article
Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties
Alava, Cecibel, Verdú, Samuel, Barat, José M., Grau, Raúl
Published in International journal of food science & technology (01.03.2019)
Published in International journal of food science & technology (01.03.2019)
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