1. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. Issue 1 (January 2015) Authors: Benet, Iu; Guàrdia, Maria Dolors; Ibañez, Carles; Solà, Josep; Arnau, Jacint; Roura, Eugeni Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 1(2015:Jan.) Page Start: 393 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition. (November 2020) Authors: Marcos, Begonya; Gou, Pere; Arnau, Jacint; Guàrdia, Mª. Dolors; Comaposada, Josep Journal: Meat science Issue: Volume 169(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham. (November 2017) Authors: Hospital, Xavier F.; Hierro, Eva; Arnau, Jacint; Carballo, José; Aguirre, Juan S.; Gratacós-Cubarsí, Marta; Fernández, Manuela Journal: Food research international Issue: Volume 101(2017) Page Start: 82 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response. (February 2015) Authors: Rubio-Celorio, Marc; Garcia-Gil, Núria; Gou, Pere; Arnau, Jacint; Fulladosa, Elena Journal: Meat science Issue: Volume 100(2015:Feb.) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). (September 2020) Authors: Muñoz, Israel; Guàrdia, Maria Dolors; Arnau, Jacint; Dalgaard, Paw; Bover, Sara; Fernandes, José O.; Monteiro, Carolina; Cunha, Sara C.; Gonçalves, Amparo; Nunes, Maria Leonor; Oliveira, Helena Journal: Food and chemical toxicology Issue: Volume 143(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams. (July 2020) Authors: Bou, Ricard; Llauger, Mar; Arnau, Jacint; Olmos, Alejandro; Fulladosa, Elena Journal: Food research international Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis. (16th April 2022) Authors: Bou, Ricard; Llauger, Mar; Arnau, Jacint; Olmos, Alejandro; Fulladosa, Elena Journal: Food chemistry Issue: Volume 374(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings. (December 2016) Authors: Marcos, Begonya; Gou, Pere; Arnau, Jacint; Comaposada, Josep Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 271 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings. (December 2016) Authors: Marcos, Begonya; Gou, Pere; Arnau, Jacint; Comaposada, Josep Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 271 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes. (July 2022) Authors: Stollewerk, Katharina; Jofré, Anna; Comaposada, Josep; Guardia, M. Dolors; Arnau, Jacint; Kilcawley, Kieran Journal: Food science and technology international Issue: Volume 28:Number 5(2022) Page Start: 451 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗