Barat JM - Search Results

1

Innovative nondestructive measurements of water activity and the content of salts in low-salt hake minces.

Greiff K, Fuentes A, Aursand IG, Erikson U, Masot R, Alcañiz M, Barat JM. Greiff K, et al. Among authors: barat jm. J Agric Food Chem. 2014 Mar 26;62(12):2496-505. doi: 10.1021/jf405527t. Epub 2014 Mar 11. J Agric Food Chem. 2014. PMID: 24617416

2

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage.

Fuentes A, Fernández-Segovia I, Serra JA, Barat JM. Fuentes A, et al. Among authors: barat jm. Food Sci Technol Int. 2012 Jun;18(3):207-17. doi: 10.1177/1082013211415156. Food Sci Technol Int. 2012. PMID: 22701054

3

Quantification of organic acids using voltammetric tongues.

Escobar JD, Alcaniz M, Masot R, Fuentes A, Bataller R, Soto J, Barat JM. Escobar JD, et al. Among authors: barat jm. Food Chem. 2013 Jun 1;138(2-3):814-20. doi: 10.1016/j.foodchem.2012.11.078. Epub 2012 Nov 27. Food Chem. 2013. PMID: 23411182

4

Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose.

Zaragozá P, Fuentes A, Fernández-Segovia I, Vivancos JL, Rizo A, Ros-Lis JV, Barat JM, Martínez-Máñez R. Zaragozá P, et al. Among authors: barat jm. Food Chem. 2013 Jun 1;138(2-3):1374-80. doi: 10.1016/j.foodchem.2012.10.114. Epub 2012 Nov 12. Food Chem. 2013. PMID: 23411257

5

Classification of unaltered and altered dry-cured ham by impedance spectroscopy: a preliminary study.

De Jesús C, Hernández-Coronado G, Girón J, Barat JM, Pagan MJ, Alcañiz M, Masot R, Grau R. De Jesús C, et al. Among authors: barat jm. Meat Sci. 2014 Dec;98(4):695-700. doi: 10.1016/j.meatsci.2014.05.014. Epub 2014 May 28. Meat Sci. 2014. PMID: 25089796

6

Development of a colorimetric sensor array for squid spoilage assessment.

Zaragozá P, Fuentes A, Ruiz-Rico M, Vivancos JL, Fernández-Segovia I, Ros-Lis JV, Barat JM, Martínez-Máñez R. Zaragozá P, et al. Among authors: barat jm. Food Chem. 2015 May 15;175:315-21. doi: 10.1016/j.foodchem.2014.11.156. Epub 2014 Dec 6. Food Chem. 2015. PMID: 25577086

7

Use of oil-in-water emulsions to control fungal deterioration of strawberry jams.

Ribes S, Fuentes A, Talens P, Barat JM. Ribes S, et al. Among authors: barat jm. Food Chem. 2016 Nov 15;211:92-9. doi: 10.1016/j.foodchem.2016.05.040. Epub 2016 May 6. Food Chem. 2016. PMID: 27283611

8

Assessing heat treatment of chicken breast cuts by impedance spectroscopy.

Schmidt FC, Fuentes A, Masot R, Alcañiz M, Laurindo JB, Barat JM. Schmidt FC, et al. Among authors: barat jm. Food Sci Technol Int. 2017 Mar;23(2):110-118. doi: 10.1177/1082013216659609. Epub 2016 Jul 19. Food Sci Technol Int. 2017. PMID: 27417278

9

Influence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso.

Fuentes E, Alcañiz M, Contat L, Baldeón EO, Barat JM, Grau R. Fuentes E, et al. Among authors: barat jm. Food Chem. 2017 Jun 1;224:233-241. doi: 10.1016/j.foodchem.2016.12.076. Epub 2016 Dec 22. Food Chem. 2017. PMID: 28159261 Free article.

10

Prevention of fungal spoilage in food products using natural compounds: A review.

Ribes S, Fuentes A, Talens P, Barat JM. Ribes S, et al. Among authors: barat jm. Crit Rev Food Sci Nutr. 2018;58(12):2002-2016. doi: 10.1080/10408398.2017.1295017. Epub 2017 Jul 5. Crit Rev Food Sci Nutr. 2018. PMID: 28394635

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