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Adverse effects of organic arsenical compounds towards Vibrio fischeri bacteria
Fulladosa; Elena Murat; Jean-Claude Bollinger; Jean-Claude Villaescusa; Isabel
10.1016/j.scitotenv.2006.12.044
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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
Perez-Santaescolastica, C; Carballo, J; Fulladosa, E; Jose, VGP; Benedito, J; Lorenzo, JM
10.1016/j.foodres.2018.08.006
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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
10.1016/j.jfoodeng.2019.109690
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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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Automatic Transcription System for Nutritional Information Charts of Spanish Food Products
Fuentes, JM; Paredes, R; Fulladosa, E; Giro, MD; Claret, A
10.5220/0010827600003124
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Cellular stress induced in cultured human cells by exposure to sludge extracts from water treatment plants
Fulladosa; E Delmas; F Jun; L Villaescusa; I Murat; JC
10.1006/eesa.2002.2199
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Comparative evaluation of the potential noxiousness in domestic sludge used in agriculture and in commercial fertilizers
Delmas; F Maisonnave; V Fulladosa; E Villaescusa; I Soleilhavoup; JP Murat; JC
10.1006/eesa.2000.1984
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Lopez-Pedrouso, M; Perez-Santaescolastica, C; Franco, D; Fulladosa, E; Carballo, J; Zapata, C; Lorenzo, JM
10.1016/j.foodchem.2017.10.068
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Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham
Munoz, I; Rubio-Celorio, M; Garcia-Gil, N; Guardia, MD; Fulladosa, E
10.1016/j.jfoodeng.2015.06.004
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Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
Munoz, I; Gou, P; Fulladosa, E
10.1016/j.foodcont.2019.06.019
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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, J M; Fulladosa, E; Garcia-Perez, J, V
10.1016/j.lwt.2020.109283
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Cr(VI) reduction into Cr(III) as a mechanism to explain the low sensitivity of Vibrio fischeri bioassay to detect chromium pollution
Fulladosa; Elena Desjardin; Valerie Murat; Jean-Claude Gourdon; Remy Villaescusa; Isabel
10.1016/j.chemosphere.2006.01.069
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Cultured human cells as biological detectors for assessing environmental toxicity
E. Fulladosa; Y. Gaubin; Dalila Skandrani; Isabel Villaescusa; J.C. Murat
3-540-22860-8.3
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Effect of arsenic compounds on Vibrio fischeri light emission and butyrylcholinesterase activity
Fulladosa; E Debord; J Villaescusa; I Bollinger; J C Murat; J C
10.1007/s10311-006-0088-4
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Effect of cadmium(II), chromium(VI), and arsenic(V) on long-term viability- and growth-inhibition assays using Vibrio fischeri marine bacteria
Fulladosa; E Murat; JC Villaescusa; I
10.1007/s00244-004-0170-5
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Effect of dry-cured ham composition on X-ray multi energy spectra
Fulladosa, E; Gou, P; Munoz, I
10.1016/j.foodcont.2016.05.025
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Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
Coll-Brasas, E; Arnau, J; Gou, P; Lorenzo, J M; Garcia-Perez, J, V; Fulladosa, E
10.1016/j.meatsci.2019.02.014
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Effect of pH on arsenate and arsenite toxicity to luminescent bacteria (Vibrio fischeri)
Fulladosa; E Murat; JC Martinez; M Villaescusa; I
10.1007/s00244-003-2291-7
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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Perez-Santaescolastica, C; Carballo, J; Fulladosa, E; Garcia-Perez, JV; Benedito, J; Lorenzo, JM
10.1016/j.foodres.2018.03.001
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Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response
Rubio-Celorio, M; Garcia-Gil, N; Gou, P; Arnau, J; Fulladosa, E
10.1016/j.meatsci.2014.10.005
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Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
Bou R; Llauger M; Arnau J; Olmos A; Fulladosa E
10.1016/j.foodres.2020.109156
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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
Fulladosa, E; Serra, X; Gou, P; Arnau, J
10.1016/j.meatsci.2009.01.013
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Estimation of dry-cured ham composition using dielectric time domain reflectometry
Fulladosa, E; Duran-Montge, P; Serra, X; Picouet, P; Schimmer, O; Gou, P
10.1016/j.meatsci.2012.12.002
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Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams
Picouet, PA; Gou, P; Fulladosa, E; Santos-Garces, E; Arnau, J
10.1016/j.lwt.2012.08.004
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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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Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices
Gou, P; Santos-Garces, E; Hoy, M; Wold, J P; Liland, K H; Fulladosa, E
10.1016/j.meatsci.2013.05.013
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Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages
Santos-Garces, E; Laverse, J; Gou, P; Fulladosa, E; Frisullo, P; Del Nobile, MA
10.1016/j.meatsci.2012.11.027
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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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High pressure induces changes in texture and microstructure of muscles in dry-cured hams
Garcia-Gil, Nuria; Santos-Garces, Eva; Fulladosa, Elena; Laverse, Janine; Del Nobile, Matteo Alessandro; Gou, Pere
10.1016/j.ifset.2014.01.004
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Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition
Santos-Garces, E; Munoz, I; Gou, P; Garcia-Gil, N; Fulladosa, E
10.1016/j.meatsci.2013.09.018
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Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
Perez-Santaescolastica, C; Carballo, J; Fulladosa, E; Munekata, PES; Campagnol, PCB; Gomez, B; Lorenzo, JM
10.1016/j.foodres.2018.12.039
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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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K-lactate and high pressure effects on the safety and quality of restructured hams
Fulladosa, E; Sala, X; Gou, P; Garriga, M; Arnau, J
10.1016/j.meatsci.2011.12.006
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Laser-light backscattering response to water content and proteolysis in dry-cured ham
Fulladosa, E; Rubio-Celorio, M; Skytte, JL; Munoz, I; Picouet, P
10.1016/j.foodcont.2017.02.001
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Multiple spectroscopic approach to elucidate water distribution and water-protein interactions in dry-cured ham after high pressure processing
Rubio-Celorio, M; Fulladosa, E; Garcia-Gil, N; Bertram, HC
10.1016/j.jfoodeng.2015.09.008
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Non-destructive analysis of a(w), salt and water in dry-cured hams during drying process by means of computed tomography
Santos-Garces, Eva; Gou, Pere; Garcia-Gil, Nuria; Arnau, Jacint; Fulladosa, Elena
10.1016/j.jfoodeng.2010.06.027
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Non-destructive determination of fat content in green hams using ultrasound and X-rays
de Prados, M; Fulladosa, E; Gou, P; Munoz, I; Garcia-Perez, J V; Benedito, J
10.1016/j.meatsci.2015.01.015
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Partial scanning using computed tomography for fat weight prediction in green hams: Scanning protocols and modelling
Picouet, PA; Munoz, I; Fulladosa, E; Daumas, G; Gou, P
10.1016/j.jfoodeng.2014.06.012
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Patterns of metals and arsenic poisoning in Vibrio fischeri bacteria
Fulladosa; E Murat; JC Martinez; M Villaescusa; I
10.1016/j.chemosphere.2004.12.026
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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
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Prediction of salt and water content in dry-cured hams by computed tomography
Fulladosa, E; Santos-Garces, E; Picouet, P; Gou, P
10.1016/j.jfoodeng.2009.06.044
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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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Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing
Garcia-Gil, N; Santos-Garces, E; Munoz, I; Fulladosa, E; Arnau, J; Gou, P
10.1016/j.meatsci.2011.08.003
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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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Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalar) (vol 11, 1043, 2022)
Grabez, V; Coll-Brasas, E; Fulladosa, E; Hallenstvedt, E; Haseth, TT; Overland, M; Berg, P; Kidane, A; Egelandsdal, B
10.3390/foods11172624
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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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Stress proteins induced by exposure to sublethal levels of heavy metals in sea bream (Sparus sarba) blood cells
Fulladosa; E Deane; E Ng; AHY Woo; NYS Murat; JC Villaescusa; I
10.1016/j.tiv.2005.06.005
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Study on the toxicity of binary equitoxic mixtures of metals using the luminescent bacteria Vibrio fischeri as a biological target
Fulladosa; E Murat; JC Villaescusa; I
10.1016/j.chemosphere.2004.08.007
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Texture characterization of dry-cured ham using multi energy X-ray analysis
Fulladosa, E; Austrich, A; Munoz, I; Guerrero, L; Benedito, J; Lorenzo, J M; Gou, P
10.1016/j.foodcont.2018.01.020
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Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography
Santos-Garces, Eva; Munoz, Israel; Gou, Pere; Sala, Xavier; Fulladosa, Elena
10.1021/jf203213q
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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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Volatile profile and microbiological characterization of hollow defect in dry-cured ham
Fulladosa, E; Garriga, M; Martin, B; Guardia, MD; Garcia-Regueiro, JA; Arnau, J
10.1016/j.meatsci.2010.06.025
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X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham
Fulladosa, E; de Prados, M; Garcia-Perez, JV; Benedito, J; Munoz, I; Arnau, J; Gou, P
10.1016/j.jfoodeng.2015.01.015
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X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting
Fulladosa, E; Munoz, I; Serra, X; Arnau, J; Gou, P
10.1016/j.foodcont.2014.06.023
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Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
Bou, R; Llauger, M; Arnau, J; Fulladosa, E
10.1016/j.meatsci.2018.01.027
