Publikationen, an denen er mitarbeitet José Javier Benedito Fort (9)

2023

  1. Supercritical co2 deodorization of dried pork liver

    Journal of CO2 Utilization, Vol. 70

2020

  1. Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

    Journal of Food Engineering, Vol. 265

  2. Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

    LWT, Vol. 126

  3. El defecto de pastosidad y su caracterización no destructiva y no invasiva mediante ultrasonidos

    Eurocarne: La revista internacional del sector cárnico, Núm. 284, pp. 56-66

2019

  1. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

2018

  1. 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

    Food Research International, Vol. 114, pp. 140-150

  2. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

    Food Research International, Vol. 107, pp. 559-566

  3. Texture characterization of dry-cured ham using multi energy X-ray analysis

    Food Control, Vol. 89, pp. 46-53

2016

  1. Cómo evaluar no destructivamente defectos de textura en jamón curado

    Eurocarne: La revista internacional del sector cárnico, Núm. 246, pp. 92-96