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A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae 

Terriente-Palacios, Carlos; Diaz, Isabel; Castellari, Massimo (Journal of Chromatography A, 2018-12-26)
A fast and reliable method for the simultaneous quantification of Taurine, Homotaurine, Hypotaurine and 19 amino acids in algae samples by Ultra-performance liquid chromatography coupled with diode array ...
 

Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography 

Font-i-Furnols, M.; Brun, A.; Gispert, M. (Animal, 2018-08-16)
Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, ...
 

Emerging thermal imaging techniques for seed quality evaluation: Principles and applications 

ElMasry, Gamal; ElGamal, Ramadan; Mandour, Nasser; Gou, Pere; Al-Rejaie, Salim; Belin, Etienne; Rousseau, David (Food Research International, 2020-01-22)
Due to the massive progress occurred in the past few decades in imaging, electronics and computer science, infrared thermal imaging technique has witnessed numerous technological advancement and smart ...
 

Modelling of avoidance of food additives: a cross country study 

Szücs, Viktória; Szabó, Erzsébet; Guerrero, Luis; Tarcea, Monica; Bánáti, Diána (International Journal of Food Sciences and Nutrition, 2019-04-16)
Food additives are strictly regulated and from technological point of view are useful ingredients. However, due to negative media news seeking for sensation, and sometimes irresponsible producer behaviour, ...
 

"One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products? 

Banovic, Marija; Reinders, Machiel J.; Claret, Anna; Guerrero, Luis; Krystallis, Athanasios (Food Quality and Preference, 2019-05-16)
Respecting ethical beliefs of consumers is an important precondition for food manufacturers in their attempt to improve their positioning in the European food market. Based on a cross-cultural survey ...
 

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses 

Contreras, M.; Benedito, J.; Quiles, A.; Lorenzo, J. M.; Fulladosa, E.; Gou, P.; Garcia-Perez, J. V. (Journal of Food Engineering, 2019-08-09)
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ...
 

Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions 

Costa, Jean Carlos Correia Peres; Bover-Cid, Sara; Bolívar, Araceli; Zurera, Gonzalo; Pérez-Rodríguez, Fernando (International Journal of Food Microbiology, 2019-03-06)
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and ...
 

Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products 

Guerrero-Navarro, A.E.; Ríos-Castillo, A.G.; Ripolles-Avila, C.; Hascoët, A.S.; Felipe, X.; Rodriguez Jerez, J.J. (LWT - Food Science and Technology, 2019-02-19)
Dairy fouling is defined as the accumulation of thermally insulating materials or deposits from process fluids which are especially formed on heat transfer surfaces. The selection of suitable cleaning ...
 

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers 

Freire, María; Cofrades, Susana; Pérez-Jiménez, Jara; Gómez-Estaca, Joaquín; Jiménez-Colmenero, Francisco; Bou, Ricard (Food Research International, 2018-07-30)
The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty ...
 

Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds 

Panea, Begoña; Olleta, José Luis; Sañudo, Carlos; Campo, María del Mar; Oliver, María Angels; Gispert, Marina; Serra, Xavier; Renand, Gilles; Oliván, María del Carmen; Jabet, Sylvie; García, Susana; López, Montaña; Izquierdo, Mercedes; García‐Cachán, María Dolores; Quintanilla, Raquel; Piedrafita, Jesús (Journal of Texture Studies, 2018-06-23)
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. ...
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AuthorBover-Cid, Sara (14)Fulladosa, E. (13)Font-i-Furnols, Maria (9)Guerrero, Luis (9)Gou, P. (8)Gou, Pere (8)Font-i-Furnols, M. (6)Jofré, Anna (6)Lorenzo, J.M. (6)Arnau, Jacint (5)... Show moreSubject663/664 (78)663/664 - Aliments i nutrició. Enologia. Olis. Greixos (8)636 (3)575 - Genètica general. Citogenètica general. Immunogenètica. Evolució. Filogènia (1)633 (1)636 - Explotació i cria d'animals. Cria del bestiar i d'animals domèstics (1)... Show moreArea
Indústries Alimentàries (91)
Producció Animal (6)Producció Vegetal (2)Economia Agroalimentària (1)ProgramTecnologia Alimentària (50)Qualitat del Producte (26)Seguretat Alimentària (21)Benestar Animal (GE) (4)Genètica i Millora Animal (2)Economia Agroalimentària (1)Genòmica i Biotecnologia (1)Postcollita (1)Producció de Remugants (1)Issue Date2020 (32)2019 (28)2018 (21)2017 (10)Grant agreement numberEC/H2020/665919/EU/Opening Sphere UAB-CEI to PostDoctoral Fellows/P-SPHERE (5)INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-01/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ (4)INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-03/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ (4)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2013-12745/ES/ / (4)CDTI-FEDER/ /IDI-20150895/ES/DESARROLLO DE UN NUEVO PROCESO DE SALADO INDIVIDUAL PARA LA OBTENCIÓN DE JAMÓN CURADO AL PUNTO DE SAL CON TEXTURA Y COLOR ÓPTIMOS/SMARTHAM (3)EC/COST/CA15215/EU/Innovative approaches in pork production with entire males/ (3)EC/FP7/603121/EU/Exploring the biological and socio-economic potential of new-emerging candidate fish species for the expansion of the European aquaculture industry/DIVERSIFY (3)MICINN/Programa Nacional de Proyectos de Investigación Fundamental/CSD2007-00016/ES/Productos Cárnicos para el siglo XXI: Seguros, Nutritivos y Saludables/CARNISENUSA (3)EC/COST/CA15215/EU/Innovative approaches in pork production with entire males/IPEMA (2)EC/FP7/613732/EU/Enabling the drying process to save energy and water, realising process efficiency in the dairy chain/ENTHALPY (2)... Show moreAvailabilityOpen access (62)Embargoed access (29)Document versionAccepted version (72)Published version (19)


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