1. A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags. (March 2015) Authors: Rizo, Arantxa; Máñes, Verónica; Fuentes, Ana; Fernández-Segovia, Isabel; Barat, José M. Journal: Journal of food engineering Issue: Volume 149(2015:Mar.) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of cinnamon bark emulsions to protect strawberry jam from fungi. (May 2017) Authors: Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 78(2017) Page Start: 265 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessing heat treatment of chicken breast cuts by impedance spectroscopy. (March 2017) Authors: Schmidt, Franciny C; Fuentes, Ana; Masot, Rafael; Alcañiz, Miguel; Laurindo, João B; Barat, José M Journal: Food science and technology international Issue: Volume 23:Number 2(2017) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. 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) ↗
6. Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. (15th January 2018) Authors: Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel Journal: Food chemistry Issue: Volume 239(2018) Page Start: 704 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comparative cytotoxic study of silica materials functionalised with essential oil components in HepG2 cells. (January 2021) Authors: Fuentes, Cristina; Ruiz-Rico, María; Fuentes, Ana; Barat, José Manuel; Ruiz, María José Journal: Food and chemical toxicology Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC. (September 2016) Authors: Pérez-Esteve, Édgar; Lerma-García, María Jesús; Fuentes, Ana; Palomares, César; Barat, José M. Journal: Food control Issue: Volume 67(2016:Sep.) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC. (September 2016) Authors: Pérez-Esteve, Édgar; Lerma-García, María Jesús; Fuentes, Ana; Palomares, César; Barat, José M. Journal: Food control Issue: Volume 67(2016:Sep.) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Development of a colorimetric sensor array for squid spoilage assessment. (15th May 2015) Authors: Zaragozá, Patricia; Fuentes, Ana; Ruiz-Rico, María; Vivancos, José-Luis; Fernández-Segovia, Isabel; Ros-Lis, José V.; Barat, José M.; Martínez-Máñez, Ramón Journal: Food chemistry Issue: Volume 175(2015) Page Start: 315 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗