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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
13712007
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
3732011
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
3472010
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
3112010
Introducción al secado de alimentos por aire caliente
PF Maupoey
Ed. Univ. Politéc. Valencia, 2001
3082001
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
2922001
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
2912007
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
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
2702009
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
1982007
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
1872007
Scientific Guidance for the submission of dossiers on Food Enzymes
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP ...
EFSA Journal 19 (10), e06851, 2021
1862021
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
1852012
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
1822019
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
1752007
Cod salting manufacturing analysis
JM Barat, S Rodrıguez-Barona, A Andrés, P Fito
Food Research International 36 (5), 447-453, 2003
1712003
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
1621998
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
1612008
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
1611999
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
1602009
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