1. Assessment of the attributes that most affect the choice of minced meat and hamburgers. (April 2023) Authors: Cardona, María; Hernández, María; Fuentes, Ana; Barat, Jose M.; Fernández-Segovia, Isabel Journal: Meat science Issue: Volume 198(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. (September 2018) Authors: Fernández-Segovia, Isabel; Lerma-García, María Jesús; Fuentes, Ana; Barat, Jose M. Journal: Food research international Issue: Volume 111(2018) Page Start: 212 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. (June 2016) Authors: Rizo, Arantxa; Fuentes, Ana; Fernández-Segovia, Isabel; Barat, Jose M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 69(2016) Page Start: 546 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree. (February 2022) Authors: Ribes, Susana; Gallego, Marta; Barat, Jose M.; Grau, Raúl; Talens, Pau Journal: Journal of functional foods Issue: Volume 89(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies. (August 2020) Authors: Cardona, María; Gorriz, Amaia; Barat, Jose M.; Fernández-Segovia, Isabel Journal: Meat science Issue: Volume 166(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method. (October 2015) Authors: Rizo, Arantxa; Mañes, Verónica; Fuentes, Ana; Fernández-Segovia, Isabel; Barat, Jose M. Journal: Food control Issue: Volume 56(2015:Oct.) Page Start: 195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread. (February 2015) Authors: Verdú, Samuel; Ivorra, Eugenio; Sánchez, Antonio J.; Barat, Jose M.; Grau, Raúl Journal: Journal of food engineering Issue: Volume 146(2015:Feb.) Page Start: 227 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. What do Spanish consumers think about employing nanotechnology in food packaging?. (December 2022) Authors: Pérez-Esteve, Édgar; Alcover, Ana; Barat, Jose M.; Fernández-Segovia, Isabel Journal: Food packaging and shelf life Issue: Volume 34(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗