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Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Abea, Andres; Gou, Pere; Guardia, Maria Dolors; Banon, Sancho; Munoz, Israel;
10.3390/foods10123124
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Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
Munoz, I; de Sousa, DAB; Guardia, MD; Rodriguez, CJ; Nunes, ML; Oliveira, H; Cunha, SC; Casal, S; Marques, A; Cabado, AG
10.1007/s11947-022-02782-8
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Connected indexes for food product temperature and quality monitoring
Albets-Chico X; Moreno P; Muñoz I; Comaposada J; Bover S; Jofre A; Rovira R
10.18462/iir.icr.2019.1194
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Control System for Sausage Drying Based on On-Line NIR a(w) Determination
Stawczyk, Jan; Munoz, Israel; Collell, Carles; Comaposada, Josep
10.1080/07373930903383620
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Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl
Munoz, I; Arnau, J; Costa-Corredor, A; Gou, P
10.1016/j.meatsci.2009.07.014
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Dielectric Heating: A Review of Liquid Foods Processing Applications
Abea, A; Gou, P; Guardia, MD; Picouet, P; Kravets, M; Banon, S; Munoz, I
10.1080/87559129.2022.2092746
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Dielectric properties of milk during ultra-heat treatment
Munoz, I; Gou, P; Picouet, PA; Barlabe, A; Felipe, X
10.1016/j.jfoodeng.2017.09.025
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Drying control of cured sausages through online measurement of product quality
Munoz, I; Comaposada, J; Stawczyk, J; Gou, P
10.1080/07373930701677579
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Effect of processing smoked salmon on contaminant contents
Cunha, Sara C.; Siminel, D.; Guardia, Maria D.; de Alda, Miren Lopez; Lopez-Garcia, Ester; Munoz, Israel; Ferreira, R.; Eljarrat, Ethel; Fernandes,...
10.1016/j.fct.2021.112276
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Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
Munoz, Israel; Dolors Guardia, Maria; Arnau, Jacint; Dalgaard, Paw; Bover, Sara; Fernandes, Jose O; Monteiro, Carolina; Cunha, Sara C; Goncalves,...
10.1016/j.fct.2020.111554
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Electrical stunning effectiveness with lambs and kid goats current levels lower than 1 A in lambs and kid goats
Llonch, P; Rodriguez, R; Casal, N; Carreras, R; Munoz, I; Dalmau, A; Velarde, A
10.1016/j.rvsc.2014.12.009
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Evolution of testes characteristics in entire and immunocastrated male pigs from 30 to 120 kg live weight as assessed by computed tomography with perspective on boar taint
Font-I-Furnols, M; Carabus, A; Munoz, I; Candek-Potokar, M; Gispert, M
10.1016/j.meatsci.2016.01.008
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Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains
Berta Torrents-Masoliver; Donelle Sandjong; Anna Jofré; Albert Ibarz Ribas; Israel Muñoz; Xavier Felipe; Massimo Castellari; Maïa Meurillon; Heidy...
10.1016/j.gpeds.2022.100014
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Healthy apple snack developed using microwaves
Fartdinov, D; Comaposada, J; Munoz, I; De Wit, N; Guo, P; Guardia, MD
10.4995/ids2018.2018.7655
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Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
Kravets, M; García-Alonso, FJ; Abea, A; Guàrdia, MD; Muñoz, I; Bañón, S
10.3390/foods13020349
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Intramuscular vs. Intradermic Needle-Free Vaccination in Piglets: Relevance for Animal Welfare Based on an Aversion Learning Test and Vocalizations
Dalmau, A; Sanchez-Matamoros, A; Molina, JMM; Xercavins, A; Varvaro-Porter, A; Munoz, I; Moles, X; Baulida, B; Fabrega, E; Velarde, A; Pallisera, J;...
10.3389/fvets.2021.715260
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Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate
Costa-Corredor, A; Munoz, I; Arnau, J; Gou, P
10.1016/j.lwt.2010.03.018
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NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages
Collell, Caries; Gou, Pere; Arnau, Jacint; Munoz, Israel; Comaposada, Josep
10.1016/j.foodchem.2012.06.036
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Radio frequency cooking of pork hams followed with conventional steam cooking
Muñoz I; Serra X; Guàrdia MD; Fartdinov D; Arnau J; Picouet PA; Gou P
10.1016/j.lwt.2020.109104
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Rehydration kinetics at 5 and 15 degrees C of dry salted meat
Munoz, I; Garcia-Gil, N; Arnau, J; Gou, P
10.1016/j.jfoodeng.2011.12.020
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Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures
Garcia-Gil, N; Munoz, I; Santos-Garces, E; Arnau, J; Gou, P
10.1016/j.meatsci.2013.06.012
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The effect of air relative humidity on the appearance and structure of subcutaneous pork fat unsalted or treated with NaCl, KCl or K-lactate
Arnau, J; Munoz, I; Gou, P
10.1016/j.lwt.2011.12.023
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The feasibility of using gas mixture to stun seabream (Sparus aurata) before slaughtering in aquaculture production
Roque, A.; Gras, N.; Rey-Planellas, S.; Fatsini, E.; Pallisera, J.; Duncan, N.; Munoz, I; Velarde, A.; Hernandez, M. D.;
10.1016/j.aquaculture.2021.737168
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Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology
Calero, M; Clemente, G; Fartdinov, D; Banon, S; Munoz, I; Sanjuan, N
10.3390/su14031716
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USE OF HIGH CONCENTRATIONS OF CARBON DIOXIDE FOR STUNNING RABBITS REARED FOR MEAT PRODUCTION
Dalmau, A; Pallisera, J; Pedernera, C; Munoz, I; Carreras, R; Casal, N; Mainau, E; Rodriguez, P; Velarde, A
10.4995/wrs.2016.3880
