1. Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils. (September 2020) Authors: Verdú, Samuel; Ruiz-Rico, Maria; Pérez, Alberto J.; Barat, José M.; Grau, Raúl Journal: Journal of food engineering Issue: Volume 280(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans. (June 2022) Authors: Verdú, Samuel; Fuentes, Cristina; Barat, José M.; Grau, Raúl Journal: Computers in biology and medicine Issue: Volume 145(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. (January 2022) Authors: Gallego, Marta; Barat, José Manuel; Grau, Raúl; Talens, Pau Journal: Trends in food science & technology Issue: Volume 119(2022) Page Start: 152 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread. (April 2016) Authors: Verdú, Samuel; Vásquez, Francisco; Grau, Raúl; Ivorra, Eugenio; Sánchez, Antonio J.; Barat, José M. Journal: Food control Issue: Volume 62(2016:Apr.) Page Start: 373 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices. (15th August 2022) Authors: Hernández, Sergio; Ribes, Susana; Verdú, Samuel; Barat, José M.; Talens, Pau; Grau, Raúl Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 166(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study. (August 2015) Authors: Girón, Joel; Gil-Sánchez, Luís; García-Breijo, Eduardo; Jesús Pagán, Mª.; Barat, José M.; Grau, Raúl Journal: Meat science Issue: Volume 106(2015:Aug.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix. (1st June 2017) Authors: Verdú, Samuel; Barat, José M.; Alava, Cecibel; Grau, Raúl Journal: Food chemistry Issue: Volume 224(2017) Page Start: 69 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at 'source of fibre foods' and 'high fibre content foods' levels: impact on processing, physico‐chemical and sensory properties. (7th December 2018) Authors: Alava, Cecibel; Verdú, Samuel; Barat, José M.; Grau, Raúl Journal: International journal of food science & technology Issue: Volume 54:Number 3(2019) Page Start: 908 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Evaluation of the influence of food intake on the incorporation and excretion kinetics of mesoporous silica particles in C.elegans. (25th January 2021) Authors: Verdú, Samuel; Ruiz-Rico, María; Barat, José M.; Grau, Raúl Journal: Chemico-biological interactions Issue: Volume 334(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams. (February 2023) Authors: Gallego, Marta; Ribes, Susana; Grau, Raúl; Talens, Pau Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗