High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham
Serra, X., Sárraga, C., Grèbol, N., Guàrdia, M.D., Guerrero, L., Gou, P., Masoliver, P., Gassiot, M., Monfort, J.M., Arnau, J.
Published in Meat science (2007)
Published in Meat science (2007)
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Effect of high pressure processing on the quality of acidified Granny Smith apple purée product
Landl, A., Abadias, M., Sárraga, C., Viñas, I., Picouet, P.A.
Published in Innovative food science & emerging technologies (01.10.2010)
Published in Innovative food science & emerging technologies (01.10.2010)
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Quality pork genes and meat production
Plastow, G.S., Carrión, D., Gil, M., Garcı́a-Regueiro, J.A., i Furnols, M. Font, Gispert, M., Oliver, M.A., Velarde, A., Guàrdia, M.D., Hortós, M., Rius, M.A., Sárraga, C., Dı́az, I., Valero, A., Sosnicki, A., Klont, R., Dornan, S., Wilkinson, J.M., Evans, G., Sargent, C., Davey, G., Connolly, D., Houeix, B., Maltin, C.M., Hayes, H.E., Anandavijayan, V., Foury, A., Geverink, N., Cairns, M., Tilley, R.E., Mormède, P., Blott, S.C.
Published in Meat science (01.07.2005)
Published in Meat science (01.07.2005)
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Conference Proceeding
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles
Realini, C.E., Pérez-Juan, M., Gou, P., Díaz, I., Sárraga, C., Gatellier, P., García-Regueiro, J.A.
Published in Meat science (01.07.2013)
Published in Meat science (01.07.2013)
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Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham
Gratacós-Cubarsí, M, Sárraga, C, Castellari, M, Valero, A, García Regueiro, J A, Arnau, J
Published in Food chemistry (01.12.2013)
Published in Food chemistry (01.12.2013)
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Journal Article
Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham
Gratacós-Cubarsí, M., Sárraga, C., Castellari, M., Valero, A., García Regueiro, J.A., Arnau, J.
Published in Food chemistry (01.12.2013)
Published in Food chemistry (01.12.2013)
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Journal Article
High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham
Serra, X., Grèbol, N., Guàrdia, M.D., Guerrero, L., Gou, P., Masoliver, P., Gassiot, M., Sárraga, C., Monfort, J.M., Arnau, J.
Published in Meat science (2007)
Published in Meat science (2007)
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Journal Article
Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times
Gratacós-Cubarsí, M., Sárraga, C., Castellari, M., Guàrdia, M.D., Regueiro, J.A. García, Arnau, J.
Published in Meat science (01.11.2013)
Published in Meat science (01.11.2013)
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Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate
Sárraga, C., Guàrdia, M.D., Díaz, I., Guerrero, L., García Regueiro, J.A., Arnau, J.
Published in Meat science (01.06.2007)
Published in Meat science (01.06.2007)
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Effects of different organic anti-fungal treatments on tomato plant productivity and selected nutritional components of tomato fruit
Ribas-Agustí, A, Bouchagier, P, Skotti, E, Erba, D, Casiraghi, C, Sárraga, C, Castellari, M
Published in The journal of horticultural science & biotechnology (2013)
Published in The journal of horticultural science & biotechnology (2013)
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