35 results on '"Fulladosa, Elena"'
Search Results
2. High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
3. Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
4. Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
5. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
6. Selection of representative hyperspectral data and image pretreatment for model development in heterogeneous samples: A case study in sliced dry-cured ham
7. Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing
8. Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham
9. Near Infrared Sensors for the Precise Characterization of Salt Content in Canned Tuna Fish
10. Automatic Intra Muscular Fat Analysis on Dry-Cured Ham Slices
11. Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043
12. Use and Understanding of Nutrition Labels: Impact of Diet Attachment
13. Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
14. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
15. Assessing consumer preferences for labeling information of dry-cured serrano ham on a virtual supermarket in Spain
16. Sistemas en línea para el etiquetado nutricional preciso
17. Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography
18. Automatic Intra Muscular Fat Analysis on Dry-Cured Ham Slices
19. Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
20. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
21. A handbook of reference methods for meat quality assessment
22. Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response
23. Utilització de la tomografia computeritzada com a nova tecnologia per a la indústria del pernil curat
24. High pressure induces changes in texture and microstructure of muscles in dry-cured hams
25. Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition
26. Utilització de la tomografia computeritzada com a nova tecnologia per a la indústria del pernil curat
27. Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams
28. Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography
29. Adverse effects of organic arsenical compounds towards Vibrio fischeri bacteria
30. Cr(VI) reduction into Cr(III) as a mechanism to explain the low sensitivity of Vibrio fischeri bioassay to detect chromium pollution
31. Study on the toxicity of binary equitoxic mixtures of metals using the luminescent bacteria Vibrio fischeri as a biological target
32. Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography.
33. Sensors d'espectroscòpia d’infraroig proper (NIR) per avaluar la frescor del peix i els cicles de congelació
34. Non-destructive analysis of a w, salt and water in dry-cured hams during drying process by means of computed tomography
35. Determinació de la composició i qualitat de la carn separada mecànicament amb un sistema NIR de baix cost
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.