1. 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) ↗
2. 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) ↗
3. 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) ↗
4. Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction. (January 2021) Authors: Coll-Brasas, E.; Possas, A.; Berg, P.; Grabež, V.; Egelandsdal, B.; Bover-Cid, S.; Fulladosa, E. Journal: Food control Issue: Volume 119(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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) ↗