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  • Xavier Serra Dalmau

Serra Dalmau, Xavier

Researcher in Food Technology

Program

Derreres
Publications

  • Radio frequency cooking of pork hams followed with conventional steam cooking

    Munoz, Israel; Serra, Xavier; Dolors Guardia, M; Fartdinov, Dinar; Arnau, Jacint; Picouet, Pierre A; Gou, Pere

    Lwt-Food Science And Technology. 2020 10.1016/j.lwt.2020.109104

  • Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

    Kartakoullis, Andreas; Comaposada, Josep; Cruz-Carrion, Alvaro; Serra, Xavier; Gou, Pere

    Food Chemistry. 2019 10.1016/j.foodchem.2018.11.054

  • Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat

    Mora-Gallego, Hector; Dolors Guardia, Maria; Serra, Xavier; Gou, Pere; Arnau, Jacint

    Meat Science. 2016 10.1016/j.meatsci.2015.10.008

  • Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

    Mora-Gallego, Hector; Serra, Xavier; Dolors Guardia, Maria; Arnau, Jacint

    Meat Science. 2014 10.1016/j.meatsci.2014.01.003

  • Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

    Miklos, R; Mora-Gallego, H; Larsen, F H; Serra, X; Cheong, L -Z; Xu, X; Arnau, J; Lametsch, R

    Meat Science. 2014 10.1016/j.meatsci.2013.08.025

  • Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

    Mora-Gallego, Hector; Serra, Xavier; Dolors Guardia, Maria; Miklos, Rikke; Lametsch, Rene; Arnau, Jacint

    Meat Science. 2013 10.1016/j.meatsci.2012.11.042

  • Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

    Costa-Corredor, A; Serra, X; Arnau, J; Gou, P

    Meat Science. 2009 10.1016/j.meatsci.2009.06.011

  • Effect of a 10-day ageing at 30 degrees C on the texture of dry-cured hams processed at temperatures up to 18 degrees C in relation to raw meat pH and salting time

    Gou, P; Morales, R; Serra, X; Guardia, M D; Arnau, J

    Meat Science. 2008 10.1016/j.meatsci.2008.06.009

  • Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

    Morales, R; Arnau, J; Serra, X; Guerrero, L; Gou, P

    Meat Science. 2008 10.1016/j.meatsci.2007.11.024

  • Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

    Morales, R; Serra, X; Guerrero, L; Gou, P

    Meat Science. 2007 10.1016/j.meatsci.2007.05.020
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