1. Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber. (December 2017) Authors: Gómez, J.; Sanjuán, N.; Arnau, J.; Bon, J.; Clemente, G. Journal: Journal of food engineering Issue: Volume 214(2017) Page Start: 69 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. (June 2019) Authors: Coll-Brasas, E.; Arnau, J.; Gou, P.; Lorenzo, J.M.; García-Pérez, J.V.; Fulladosa, E. Journal: Meat science Issue: Volume 152(2019) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of temperature on nitrite and water diffusion in pork meat. (March 2015) Authors: Gómez, J.; Sanjuán, N.; Bon, J.; Arnau, J.; Clemente, G. Journal: Journal of food engineering Issue: Volume 149(2015:Mar.) Page Start: 188 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition. (January 2015) Authors: Realini, C.E.; Guàrdia, M.D.; Díaz, I.; García-Regueiro, J.A.; Arnau, J. Journal: Meat science Issue: Volume 99(2015:Jan.) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process. (June 2021) Authors: Coll-Brasas, E.; Laguna, L.; Tárrega, A.; Arnau, J.; Claret, A.; Fulladosa, E. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Instrumental texture analysis on the surface of dry-cured ham to define the end of the process. (February 2021) Authors: Fulladosa, E.; Guerrero, L.; Illana, A.; Olmos, A.; Coll-Brasas, E.; Gou, P.; Muñoz, I.; Arnau, J. Journal: Meat science Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Modeling of sodium nitrite and water transport in pork meat. (May 2019) Authors: Gómez, J.; Sanjuán, N.; Arnau, J.; Bon, J.; Clemente, G. Journal: Journal of food engineering Issue: Volume 249(2019) Page Start: 48 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development. (February 2021) Authors: Coll-Brasas, E.; Gou, P.; Arnau, J.; Olmos, A.; Fulladosa, E. Journal: Meat science Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham. (June 2015) Authors: Fulladosa, E.; de Prados, M.; García-Perez, J.V.; Benedito, J.; Muñoz, I.; Arnau, J.; Gou, P. Journal: Journal of food engineering Issue: Volume 155(2015:Jun.) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting. (January 2015) Authors: Fulladosa, E.; Muñoz, I.; Serra, X.; Arnau, J.; Gou, P. Journal: Food control Issue: Volume 47(2015:Jan.) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗