Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers
Dolea, D, Rizo, A, Fuentes, A, Barat, J M, Fernández-Segovia, I
Published in Food science and technology international (01.07.2018)
Published in Food science and technology international (01.07.2018)
Get more information
Journal Article
Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)
Pérez-Esteve, E., Fuentes, A., Grau, R., Fernández-Segovia, I., Masot, R., Alcañiz, M., Barat, J.M.
Published in Food control (01.01.2014)
Published in Food control (01.01.2014)
Get full text
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)
Get full text
Journal Article
Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass
Fuentes, A, Fernández-Segovia, I, Serra, J.A, Barat, J.M
Published in Food science and technology international (01.06.2007)
Published in Food science and technology international (01.06.2007)
Get more information
Journal Article
Improvement in the Microbiological Quality of Ready-To-Use Desalted Cod
Fernández-Segovia, I., Garrigues, R., Carot, J.M., Escriche, I.
Published in Journal of food science (01.10.2003)
Published in Journal of food science (01.10.2003)
Get full text
Journal Article
Development of a low-sodium ready-to-eat desalted cod
Aliño, M., Fuentes, A., Fernández-Segovia, I., Barat, J.M.
Published in Journal of food engineering (01.12.2011)
Published in Journal of food engineering (01.12.2011)
Get full text
Journal Article
PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS
FUENTES, A, FERNÁNDEZ-SEGOVIA, I, BARAT, J.M, SERRA, J.A
Published in Journal of food processing and preservation (01.02.2010)
Published in Journal of food processing and preservation (01.02.2010)
Get full text
Journal Article
STRUCTURE AND COLOR CHANGES DUE TO THERMAL TREATMENTS IN DESALTED COD
FERNANDEZ-SEGOVIA, I., CAMACHO, M. M., MARTINEZ-NAVARRETE, N., ESCRICHE, I., CHIRALT, A.
Published in Journal of food processing and preservation (01.12.2003)
Published in Journal of food processing and preservation (01.12.2003)
Get full text
Journal Article
Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham
Giron, J., Polytechnic University of Valencia (Spain). Dept. of Food Technology, Ivorra, E., Polytechnic University of Valencia (Spain). Dept. of Systems Engineering and Control, Sanchez, A.J., Polytechnic University of Valencia (Spain). Dept. of Systems Engineering and Control, Fernandez-Segovia, I., Polytechnic University of Valencia (Spain). Dept. of Food Technology, Barat, J.M., Polytechnic University of Valencia (Spain). Dept. of Food Technology, Grau, R., Polytechnic University of Valencia (Spain). Dept. of Food Technology
Published in Czech Journal of Food Sciences (01.01.2014)
Published in Czech Journal of Food Sciences (01.01.2014)
Get full text
Journal Article