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Jose Manuel Barat Baviera
Jose Manuel Barat Baviera
Verified email at tal.upv.es
Title
Cited by
Cited by
Year
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
D Rico, AB Martin-Diana, JM Barat, C Barry-Ryan
Trends in Food Science & Technology 18 (7), 373-386, 2007
13362007
Salt in food processing; usage and reduction: a review
W Albarracín, IC Sánchez, R Grau, JM Barat
International Journal of Food Science & Technology 46 (7), 1329-1336, 2011
3632011
Enzyme-responsive intracellular controlled release using nanometric silica mesoporous supports capped with “saccharides”
A Bernardos, L Mondragon, E Aznar, MD Marcos, R Martinez-Manez, ...
ACS nano 4 (11), 6353-6368, 2010
3432010
Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality
A Fuentes, I Fernández-Segovia, JA Serra, JM Barat
Food chemistry 119 (4), 1514-1518, 2010
2922010
Vacuum impregnation for development of new dehydrated products
P Fito, A Chiralt, JM Barat, A Andrés, J Martı́nez-Monzó, ...
Journal of Food Engineering 49 (4), 297-302, 2001
2882001
Use of vacuum impregnation in food salting process
A Chiralt, P Fito, JM Barat, A Andres, C González-Martınez, I Escriche, ...
Journal of food engineering 49 (2-3), 141-151, 2001
2862001
Introducción al secado de alimentos por aire caliente
PF Maupoey
Ed. Univ. Politéc. Valencia, 2001
285*2001
Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
AB Martin-Diana, D Rico, JM Frias, JM Barat, GTM Henehan, ...
Trends in Food Science & Technology 18 (4), 210-218, 2007
2842007
Enzyme‐responsive controlled release using mesoporous silica supports capped with lactose
A Bernardos, E Aznar, MD Marcos, R Martínez‐Máñez, F Sancenón, ...
Angewandte Chemie International Edition 48 (32), 5884-5887, 2009
2652009
Influence of brine concentration on Atlantic salmon fillet salting
L Gallart-Jornet, JM Barat, T Rustad, U Erikson, I Escriche, P Fito
Journal of Food Engineering 80 (1), 267-275, 2007
1952007
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)
L Gallart-Jornet, JM Barat, T Rustad, U Erikson, I Escriche, P Fito
Journal of Food Engineering 79 (1), 261-270, 2007
1842007
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
M Armenteros, MC Aristoy, JM Barat, F Toldrá
Meat science 90 (2), 361-367, 2012
1832012
Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets
L Gallart-Jornet, T Rustad, JM Barat, P Fito, I Escriche
Food Chemistry 103 (4), 1268-1281, 2007
1702007
Cod salting manufacturing analysis
JM Barat, S Rodrıguez-Barona, A Andrés, P Fito
Food Research International 36 (5), 447-453, 2003
1682003
Characterisation of microorganisms used for the production of food enzymes
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
EFSA Journal 17 (6), e05741, 2019
1642019
Equilibrium in cellular food osmotic solution systems as related to structure
JME BARAT, A Chiralt, P Fito
Journal of food science 63 (5), 836-840, 1998
1631998
Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl
M Armenteros, MC Aristoy, JM Barat, F Toldrá
Food Chemistry 117 (4), 627-633, 2009
1592009
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts
E Blesa, M Aliño, JM Barat, R Grau, F Toldrá, MJ Pagán
Meat Science 78 (1-2), 135-142, 2008
1592008
Vacuum impregnation: a tool in minimally processing of foods
A Chiralt, P Fito, A Andrés, JM Barat, J Martinez-Monzo, ...
Processing of foods: Quality optimization and process assessment, 341-356, 1999
1581999
Influence of increasing brine concentration in the cod‐salting process
JM Barat, S Rodríguez‐Barona, A Andrés, P Fito
Journal of Food Science 67 (5), 1922-1925, 2002
1562002
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