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Developing robust food composition models: Strategies for handling temperature and packaging variations in dry-cured ham using near infrared spectrometry
Fulladosa, E; Chong, MWS; Parrott, AJ; dos Santos, R; Russell, J; Nordon, A
20.500.12327/3713
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Automatic marbling prediction of sliced dry-cured ham using imagesegmentation, texture analysis and regression
Cernadas, E; Fernandez-Delgado, M; Fulladosa, E; Munoz, I
10.1016/j.eswa.2022.117765
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Use and Understanding of Nutrition Labels: Impact of Diet Attachment
Giro-Candanedo, M; Claret, A; Fulladosa, E; Guerrero, L
10.3390/foods11131918
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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
10.1016/j.foodchem.2021.131730
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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; Haseth, TT; Overland, M; Berg, P; Egelandsdal, B
10.3390/foods11071043
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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
10.1016/j.lwt.2021.111272
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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
10.1016/j.meatsci.2020.108334
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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
10.1016/j.meatsci.2020.108362
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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
10.1016/j.biosystemseng.2020.11.008
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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
10.1016/j.foodcont.2020.107460
