1. Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression. (15th November 2022) Authors: Cernadas, Eva; Fernández-Delgado, Manuel; Fulladosa, Elena; Muñoz, Israel Journal: Expert systems with applications Issue: Volume 206(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham. (December 2015) Authors: Muñoz, Israel; Rubio-Celorio, Marc; Garcia-Gil, Núria; Guàrdia, Maria Dolors; Fulladosa, Elena Journal: Journal of food engineering Issue: Volume 166(2015:Dec.) Page Start: 148 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. 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) ↗
5. 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) ↗
6. Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing. (January 2016) Authors: Rubio-Celorio, Marc; Fulladosa, Elena; Garcia-Gil, Núria; Bertram, Hanne Christine Journal: Journal of food engineering Issue: Volume 169(2016:Jan.) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Selection of representative hyperspectral data and image pretreatment for model development in heterogeneous samples: A case study in sliced dry-cured ham. (January 2021) Authors: ElMasry, Gamal M.; Fulladosa, Elena; Comaposada, Josep; Al-Rejaie, Salim S.; Gou, Pere Journal: Biosystems engineering Issue: Volume 201(2021) Page Start: 67 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling. (May 2018) Authors: Bou, Ricard; Llauger, Mar; Arnau, Jacint; Fulladosa, Elena Journal: Meat science Issue: Volume 139(2018) Page Start: 192 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗