PUBLICACIÓN

Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Silvia Grassi, Antonio Jiménez Barco, Ruiz, J, Alberto González-Mohino Jiménez

2024 JOURNAL OF FOOD ENGINEERING

CITAS

0

DOI

10.1016/j.jfoodeng.2024.111957

EID

2-s2.0-85182509526

ISSN

0260-8774

AUTORES DE LA UEX

Jorge Ruiz Carrascal
Alberto González-Mohino Jiménez
Antonio Jiménez Barco

OTRAS PUBLICACIONES DE INTERÉS

Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Large-Area Mobile Measurement Of Outdoor Exposure To Radio Frequencies
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Large-Area Mobile Measurement Of Outdoor Exposure To Radio Frequencies
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Large-Area Mobile Measurement Of Outdoor Exposure To Radio Frequencies
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
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