Close search
Logotip Generalitat
  • Home
  • Josep Comaposada Beringues

Comaposada Beringues, Josep

Researcher in food engineering and technology

Program

Latest
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. 2025 10.1007/s11947-025-04088-x

  • 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, 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

  • Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition

    Marcos, B; Gou, P; Arnau, J; Guàrdia, MD; Comaposada, J

    Meat Science. 2020 10.1016/j.meatsci.2020.108184
  • 1