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Filtros avanzados

Riudavets, J., Castane, C., Agusti, N., del Arco, L., Diaz, I., & Castellari, M. (2020). Development and Biomass Composition of Ephestia kuehniella (Lepidoptera: Pyralidae), Tenebrio molitor (Coleoptera:Tenebrionidae), and Hermetia illucens (Diptera: Stratiomyidae) Reared on Different Byproducts of the Agri-Food Industry. Journal of Insect Science, 20(4), 8, Article 17.
  • Conservación y seguridad alimentaria
  • Consumidores y alimentación

Bou, R., Llauger, M., Arnau, J., Olmos, A., & Fulladosa, E. (2020). Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams. Food Research International, 133, 10, Article 109156
  • Tecnología alimentaria

Serra-Castello, C., Jofre, A., Garriga, M., & Bover-Cid, S. (2020). Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature. Meat Science, 165, 8, Article 108131.
  • Conservación y seguridad alimentaria

Muñoz, I., Serra, X., Guardia, M. D., Fartdinov, D., Arnau, J., Picouet, P. A., & Gou, P. (2020). Radio frequency cooking of pork hams followed with conventional steam cooking. Lwt-Food Science and Technology, 123, 7, Article 109104
  • Tecnología alimentaria

Terriente-Palacios, C., Diaz, I., & Castellari, M. (2019). A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae. Journal Of Chromatography A, 1589, 83-92. doi:10.1016/j.chroma.2018.12.058 http://hdl.handle.net/20.500.12327/247

  • Industria cárnica, lácteos y pescado
  • Nutrición animal
  • Tecnología alimentaria

Jofré, A., Latorre-Moratalla, M., Garriga, M., & Bover-Cid, S. (2019). Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products. Food Research International, 126, 108578. doi:10.1016/j.foodres.2019.108578 http://hdl.handle.net/20.500.12327/474

  • Conservación y seguridad alimentaria
  • Industria cárnica, lácteos y pescado
Centros IRTA