11. Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. (October 2017) Authors: Verdú, Samuel; Barat, José M.; Grau, Raúl Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 84(2017) Page Start: 419 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing. (January 2019) Authors: Verdú, Samuel; Pérez, Alberto J.; Barat, José M.; Grau, Raúl Journal: Journal of food engineering Issue: Volume 241(2019) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits. (June 2019) Authors: Verdú, Samuel; Barat, José M.; Grau, Raúl Journal: Food control Issue: Volume 100(2019) Page Start: 278 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue. (January 2023) Authors: Verdú, Samuel; Barat, José M.; Grau, Raúl Journal: Journal of food engineering Issue: Volume 336(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing. (October 2021) Authors: Verdú, Samuel; Perez, Alberto J.; Barat, José M.; Grau, Raúl Journal: Food control Issue: Volume 128(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking. (June 2021) Authors: Grau, Raúl; Verdú, Samuel; Pérez, Alberto J.; Barat, José M.; Talens, Pau Journal: Journal of food engineering Issue: Volume 299(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging. (March 2022) Authors: Verdú, Samuel; Gallego, Marta; Barat, José Manuel; Talens, Pau; Grau, Raúl Journal: Journal of food engineering Issue: Volume 316(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow's, goat's and sheep's milk. (15th February 2019) Authors: Verdú, Samuel; Barat, José M.; Grau, Raúl Journal: Food chemistry Issue: Volume 274(2019) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging. (March 2021) Authors: Verdú, Samuel; Pérez, Alberto J.; Barat, José M.; Grau, Raúl Journal: Food control Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation. (15th April 2023) Authors: Fontes-Candia, Cynthia; Martínez-Sanz, Marta; Gómez-Cortés, Pilar; Calvo, María Visitación; Verdú, Samuel; Grau, Raúl; López-Rubio, Amparo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 180(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗