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  • Josep Comaposada Beringues

Comaposada Beringues, Josep

Researcher in food engineering and technology

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Publications

  • Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

    Fanari, F; Comaposada, J; Aymerich, T; Claret, A; Guerrero, L; Castellari, M

    Food And Bioprocess Technology. 2026 10.1007/s11947-025-04088-x

  • Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time

    Fanari, Fabio; Comaposada, Josep; Aymerich, Teresa; Claret, Anna; Guerrero, Luis; Castellari, Massimo

    Foods. 2025 10.3390/foods14071230

  • Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices

    Giró-Candanedo, M; Cruz, J; Comaposada, J; Barnés-Calle, C; Gou, P; Fulladosa, E

    Journal Of Food Engineering. 2024 10.1016/j.jfoodeng.2024.112131

  • 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

  • Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

    Fanari, Fabio; Comaposada, Josep; Boukid, Fatma; Climent, Elia; Claret Coma, Anna; Guerrero, Luis; Castellari, Massimo

    Journal Of Functional Foods. 2023 10.1016/j.jff.2023.105768

  • Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

    Prandi, B; Boukid, F; Van De Walle, S; Cutroneo, S; Comaposada, J; Van Royen, G; Sforza, S; Tedeschi, T; Castellari, M

    Foods. 2023 10.3390/foods12122395

  • Near infrared spectroscopy for fast characterization of animal by products feedstocks for biogas production: Calibration of a handheld device

    Otero, A; Segura, C; Tey, L; Masferrer, G; Comaposada, J; Fernandez, B

    Biomass & Bioenergy. 2023 10.1016/j.biombioe.2022.106691

  • 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, F; Comaposada, J; Ribas-Agustí, A; Castellari, M

    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, GM; Fulladosa, E; Comaposada, J; Al-Rejaie, SS; Gou, P

    Biosystems Engineering. 2021 10.1016/j.biosystemseng.2020.11.008
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