Comaposada Beringues, Josep

Researcher in food engineering and technology

Near infrared sensors for the precise characterization of salt content in canned tuna fish

Fulladosa, E; Barnés-Calle, C; Cruz, J; Martínez, B; Giró-Candanedo, M; Comaposada, J; Font-i-Furnols, M; Gou, P

Spectrochimica Acta Part A: Molecular And Biomolecular Spectroscopy. 2023 10.1016/j.saa.2023.123217
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Stollewerk, K; Jofré, A; Comaposada, J; Guardia, MD; Arnau, J; Kilcawley, K

Food Science And Technology International. 2022 10.1177/10820132211022112
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Boukid, Fatma; Comaposada, Josep; Ribas-Agusti, Albert; Castellari, Massimo

Foods. 2021 10.3390/foods10112550
Selection of representative hyperspectral data and image pretreatment for model development in heterogeneous samples: A case study in sliced dry-cured ham

ElMasry, Gamal M; Fulladosa, Elena; Comaposada, Josep; Al-Rejaie, Salim S; Gou, Pere

Biosystems Engineering. 2021 10.1016/j.biosystemseng.2020.11.008
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition

Marcos, Begonya; Gou, Pere; Arnau, Jacint; Dolors Guardia, M; Comaposada, Josep

Meat Science. 2020 10.1016/j.meatsci.2020.108184