| 1 |
Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing
Verdu S, Perez AJ, Barat JM, Grau R
Journal of Food Engineering, 241, 58, 2019 |
| 2 |
Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties
Verdu S, Vasquez F, Ivorra E, Sanchez AJ, Barat JM, Grau R
Journal of Food Engineering, 192, 45, 2017 |
| 3 |
Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images
Ivorra E, Sanchez AJ, Verdu S, Barat JM, Grau R
Journal of Food Engineering, 178, 110, 2016 |
| 4 |
Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread
Verdu S, Ivorra E, Sanchez AJ, Barat JM, Grau R
Journal of Food Engineering, 146, 227, 2015 |
| 5 |
Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique
Ivorra E, Amat SV, Sanchez AJ, Barat JM, Grau R
Journal of Food Engineering, 130, 8, 2014 |
| 6 |
Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images
Ivorra E, Giron J, Sanchez AJ, Verdu S, Barat JM, Grau R
Journal of Food Engineering, 117(3), 342, 2013 |
| 7 |
Influence of preparation method and boron addition on the metal function properties of Ru-Sn catalysts for selective carbonyl hydrogenation
Sanchez MA, Mazzieri VA, Sad MR, Grau R, Pieck CL
Journal of Chemical Technology and Biotechnology, 86(3), 447, 2011 |
| 8 |
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
Grau R, Albarracin W, Perez MT, Antequera T, Barat JM
Journal of Food Engineering, 104(2), 316, 2011 |
| 9 |
Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture
Alino M, Grau R, Fuentes A, Barat JM
Journal of Food Engineering, 97(3), 434, 2010 |
| 10 |
Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process
Alino M, Grau R, Fuentes A, Barat JM
Journal of Food Engineering, 99(2), 198, 2010 |
