E Fulladosa
Overview
Explore the profile of E Fulladosa including associated specialties, affiliations and a list of published articles.
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Articles
25
Citations
128
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0
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Recent Articles
1.
Fulladosa E, Chong M, Parrott A, Dos Santos R, Russell J, Nordon A
Spectrochim Acta A Mol Biomol Spectrosc
. 2025 Feb;
332:125823.
PMID: 39908973
Low-cost near infrared devices intended for consumers able to easily determine composition and quality of food products may boost adoption of sustainable healthy diets. However, predictive algorithms robust to external...
2.
Torres-Baix E, Gou P, Bover-Cid S, Fulladosa E
Meat Sci
. 2024 May;
215:109539.
PMID: 38761532
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was...
3.
Torres-Baix E, Illana A, Gou P, Olmos A, Arnau J, Fulladosa E
Meat Sci
. 2024 May;
214:109523.
PMID: 38692013
Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake...
4.
Fulladosa E, Barnes-Calle C, Cruz J, Martinez B, Giro-Candanedo M, Comaposada J, et al.
Spectrochim Acta A Mol Biomol Spectrosc
. 2023 Aug;
303:123217.
PMID: 37544216
Non-invasive technologies could help to guarantee quality standards of canned tuna fish. The aim of this study was to investigate the ability of bench-top (FT-NIR) and low-cost (LC-NIR) near infrared...
5.
Torres-Baix E, Munoz I, Gou P, Fulladosa E, Bover-Cid S
Meat Sci
. 2023 May;
202:109221.
PMID: 37207553
Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) could help to...
6.
Coll-Brasas E, Gou P, Arnau J, Olmos A, Fulladosa E
Meat Sci
. 2020 Nov;
172:108362.
PMID: 33161218
The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams...
7.
Fulladosa E, Guerrero L, Illana A, Olmos A, Coll-Brasas E, Gou P, et al.
Meat Sci
. 2020 Oct;
172:108334.
PMID: 33059180
The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on...
8.
Coll-Brasas E, Arnau J, Gou P, Lorenzo J, Garcia-Perez J, Fulladosa E
Meat Sci
. 2019 Mar;
152:127-133.
PMID: 30849689
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on...
9.
Perez-Santaescolastica C, Carballo J, Fulladosa E, Munekata P, Bastianello Campagnol P, Gomez B, et al.
Food Res Int
. 2019 Feb;
116:49-56.
PMID: 30716972
No abstract available.
10.
Perez-Santaescolastica C, Carballo J, Fulladosa E, Garcia-Perez Jose V, Benedito J, Lorenzo J
Food Res Int
. 2018 Oct;
114:140-150.
PMID: 30361010
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified...