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  • Elena Fulladosa Tomas

Fulladosa Tomas, Elena

Researcher in Technologies and Process Optimisation

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Latest
Publications

  • Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy

    dos Santos, R; Cruz, J; Muñoz, I; Gou, P; Fulladosa, E

    Journal Of Food Engineering. 2026 10.1016/j.jfoodeng.2025.112751

  • Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control

    Barnés-Calle, C; Matas, G; Gou, PR; Fulladosa, E

    Future Foods. 2025 10.1016/j.fufo.2025.100697

  • Impact of implicit biases on consumer behavioural intention towards meat alternative proteins

    Barnes-Calle, Clara; Bermudez, Alejandra; Lazo, Oxana; Guerrero, Luis; Claret, Anna; Fulladosa, Elena

    Food Research International. 2025 10.1016/j.foodres.2025.117372

  • Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham

    Fulladosa, E; Torres-Baix, E; Muñoz, I; Olmos, A; Gou, P; Bover-Cid, S

    Meat Science. 2025 10.1016/j.meatsci.2025.109915

  • Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms

    dos Santos, R; Cruz, J; Muñoz, I; Gou, P; Nordon, A; Fulladosa, E

    Spectrochimica Acta Part A: Molecular And Biomolecular Spectroscopy. 2025 10.1016/j.saa.2025.126114

  • Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions

    Toldra, M; Pares, D; Barnes-Calle, C; Gou, P; Fulladosa, E

    Lwt-Food Science And Technology. 2025 10.1016/j.lwt.2025.117898

  • MarblingPredictor: A software to analyze the quality of dry-cured ham slices

    Cernadas, Eva; Fernandez-Delgado, Manuel; Sirsat, Manisha; Fulladosa, Elena; Munoz, Israel

    Meat Science. 2025 10.1016/j.meatsci.2024.109713

  • 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

  • Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

    Torres-Baix, E; Gou, P; Bover-Cid, S; Fulladosa, E

    Meat Science. 2024 10.1016/j.meatsci.2024.109539

  • High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

    Barnés-Calle, C; Matas, G; Claret, A; Guerrero, L; Fulladosa, E; Gou, PR

    Food Hydrocolloids. 2024 10.1016/j.foodhyd.2024.110129

  • Modelling of salt uptake for salt content standardization in dry-cured ham

    Torres-Baix, E; Illana, A; Gou, P; Olmos, A; Arnau, J; Fulladosa, E

    Meat Science. 2024 10.1016/j.meatsci.2024.109523

  • 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

  • Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry

    Giró-Candanedo, M; Muñoz, I; Gou, PR; Fulladosa, E

    Meat Science. 2023 10.1016/j.meatsci.2023.109260

  • Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

    Torres-Baix, E; Munoz, I; Gou, P; Fulladosa, E; Bover-Cid, S

    Meat Science. 2023 10.1016/j.meatsci.2023.109221

  • Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression

    Cernadas, E; Fernandez-Delgado, M; Fulladosa, E; Munoz, I

    Expert Systems With Applications. 2022 10.1016/j.eswa.2022.117765

  • Use and Understanding of Nutrition Labels: Impact of Diet Attachment

    Giró-Candanedo, M; Claret, A; Fulladosa, E; Guerrero, L

    Foods. 2022 10.3390/foods11131918

  • Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis

    Bou, R; Llauger, M; Arnau, J; Olmos, A; Fulladosa, E

    Food Chemistry. 2022 10.1016/j.foodchem.2021.131730

  • Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalar)

    Grabez, V; Coll-Brasas, E; Fulladosa, E; Hallenstvedt, E; Håseth, TT; Overland, M; Berg, P; Egelandsdal, B

    Foods. 2022 10.3390/foods11071043

  • Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process

    Coll-Brasas, E; Laguna, L; Tarrega, A; Arnau, J; Claret, A; Fulladosa, E

    Lwt-Food Science And Technology. 2021 10.1016/j.lwt.2021.111272

  • Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

    Fulladosa, E; Guerrero, L; Illana, A; Olmos, A; Coll-Brasas, E; Gou, P; Munoz, I; Arnau, J

    Meat Science. 2021 10.1016/j.meatsci.2020.108334

  • Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

    Fulladosa, E; Guerrero, L; Illana, A; Olmos, A; Coll-Brasas, E; Gou, P; Munoz, I; Arnau, J

    Meat Science. 2021 10.1016/j.meatsci.2020.108334

  • Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

    Coll-Brasas, E; Gou, P; Arnau, J; Olmos, A; Fulladosa, E

    Meat Science. 2021 10.1016/j.meatsci.2020.108362

  • 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

  • Physicochemical characterisation of restructured Fenalar and safety implications of salt and nitrite reduction

    Coll-Brasas, E; Possas, A; Berg, P; Grabez, V; Egelandsdal, B; Bover-Cid, S; Fulladosa, E

    Food Control. 2021 10.1016/j.foodcont.2020.107460

  • Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

    Bou, Ricard; Llauger, Mar; Arnau, Jacint; Olmos, Alejandro; Fulladosa, Elena

    Food Research International. 2020 10.1016/j.foodres.2020.109156

  • Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

    Contreras, M; Benedito, J; Quiles, A; Lorenzo, JM; Fulladosa, E; Garcia-Perez, JV

    Lwt-Food Science And Technology. 2020 10.1016/j.lwt.2020.109283

  • Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

    Contreras, M; Benedito, J; Quiles, A; Lorenzo, J M; Fulladosa, E; Gou, P; Garcia-Perez, J V

    Journal Of Food Engineering. 2020 10.1016/j.jfoodeng.2019.109690
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