Publicacións en colaboración con investigadores/as de Norwegian University of Science and Technology (4)

2024

  1. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

2023

  1. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

  2. Food quality 4.0: From traditional approaches to digitalized automated analysis

    Journal of Food Engineering, Vol. 337

  3. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563