Lista de obras - José M. Barat - Dominio Público Uruguay

A comparison between NIR and ATR-FTIR spectroscopy for varietal differentiation of Spanish intact almonds

article

A potentiometric electronic tongue to monitor meat freshness

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

artículo científico publicado en 2005

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

scientific article published on 05 December 2005

Accurate concentration determination of anions nitrate, nitrite and chloride in minced meat using a voltammetric electronic tongue

article published in 2010

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

article

Analysis of Fish Freshness by Using Metallic Potentiometric Electrodes

Anchoring Gated Mesoporous Silica Particles to Ethylene Vinyl Alcohol Films for Smart Packaging Applications

artículo científico publicado en 2018

Antimicrobial activity of commercial calcium phosphate based materials functionalized with vanillin

artículo científico publicado en 2018

Assessing heat treatment of chicken breast cuts by impedance spectroscopy

artículo científico publicado en 2016

Azobenzene Polyesters Used as Gate-Like Scaffolds in Nanoscopic Hybrid Systems

artículo científico publicado en 2012

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

Biochemical and Sensory Properties of Dry-Cured Loins as Affected by Partial Replacement of Sodium by Potassium, Calcium, and Magnesium

artículo científico publicado en 2009

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

artículo científico publicado en 2011

Changes in cocoa properties induced by the alkalization process: A review

artículo científico publicado en 2020

Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

article

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

scientific article published on 28 May 2014

Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

artículo científico publicado en 2017

Controlled release of vitamin B2 using mesoporous materials functionalized with amine-bearing gate-like scaffoldings

artículo científico publicado en 2008

Design and Implementation of a Low-Cost Non-Destructive System for Measurements of Water and Salt Levels in Food Products Using Impedance Spectroscopy

Design and Implementation of an Electronic Nose System for the Determination of Fish Freshness

Design of a low-cost non-destructive system for punctual measurements of salt levels in food products using impedance spectroscopy

Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread

Development of a colorimetric sensor array for squid spoilage assessment.

artículo científico publicado en 2014

Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.

artículo científico publicado en 2017

Development of amino-functionalized membranes for removal of microorganism

article

Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study

artículo científico

Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

artículo científico publicado en 2011

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

scientific article published on 25 May 2019

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

scientific article published on 01 June 2012

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

artículo científico publicado en 2009

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers.

artículo científico publicado en 2018

Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

artículo científico publicado en 2016

Encapsulation of folic acid in different silica porous supports: A comparative study

artículo científico publicado en 2015

Enhanced antimicrobial activity of essential oil components immobilized on silica particles

artículo científico publicado en 2017

Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

Enzyme-responsive controlled release using mesoporous silica supports capped with lactose.

artículo científico publicado en 2009

Enzyme-responsive intracellular controlled release using nanometric silica mesoporous supports capped with "saccharides".

artículo científico publicado en 2010

Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam

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

artículo científico publicado en 2012

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

article

Fish Freshness Decay Measurement with a Colorimetric Array

Fish freshness analysis using metallic potentiometric electrodes

article

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

scientific article published on 17 October 2007

Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

article by Estéfani García-Ríos et al published December 2018 in Food Control

Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through Nanotechnology

artículo científico publicado en 2018

In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori

artículo científico publicado en 2019

Incorporation of Mesoporous Silica Particles in Gelatine Gels: Effect of Particle Type and Surface Modification on Physical Properties

scientific article published on 04 June 2014

Influence of brine concentration on swelling pressure of pork meat throughout salting

scientific article published on 28 April 2010

Influence of cod freshness on the salting, drying and desalting stages

artículo científico publicado en 2006

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

artículo científico publicado en 2016

Influence of sodium replacement on physicochemical properties of dry-cured loin

article

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

artículo científico publicado en 2014

Meat and Fish Spoilage Measured by Electronic Tongues

Mesoporous Silica-Based Supports for the Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal Tract

artículo científico publicado en 2015

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

artículo científico publicado en 2007

Modulation of folic acid bioaccessibility by encapsulation in pH-responsive gated mesoporous silica particles

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Monitorization of Atlantic salmon (Salmo salar) spoilage using an optoelectronic nose

article published in 2014

Nanotechnology in the development of novel functional foods or their package. An overview based in patent analysis

artículo científico

New Oleic Acid-Capped Mesoporous Silica Particles as Surfactant-Responsive Delivery Systems

scientific article published on 04 July 2019

Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow's, goat's and sheep's milk

artículo científico publicado en 2018

Olive leaf extracts for shelf life extension of salmon burgers

scientific article published on 27 August 2018

POLYPHENOLIC COMPOSITION OF SPANISH CULTIVARS OF GLOBE ARTICHOKE (Cynara cardunculus L. var. scolymus (L.) Fiori)

article

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

artículo científico publicado en 2010

Physicochemical effects of chia ( Salvia hispanica ) seed flour on each wheat bread-making process phase and product storage

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

artículo científico publicado en 2010

Polymer Composites Containing Gated Mesoporous Materials for On-Command Controlled Release

scientific article published on 22 April 2014

Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

article

Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness

article published in 2018

Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.

artículo científico publicado en 2011

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

artículo científico publicado en 2016

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

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

artículo científico publicado en 2017

Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices

artículo científico publicado en 2016

Protective effect of mesoporous silica particles on encapsulated folates.

artículo científico publicado en 2016

Protein removal from waste brines generated during ham salting through acidification and centrifugation.

artículo científico publicado en 2014

Quantification and kinetics of the residual brine generation during ham and shoulder pile salting ⬇️

artículo científico publicado el 18 de abril de 2006

Quantification of organic acids using voltammetric tongues.

artículo científico publicado en 2012

Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy

Recent patents for sodium reduction in foods

artículo científico publicado en 2009

Recent patents in food nanotechnology.

artículo científico

Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing

article

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

artículo científico publicado en 2020

Sensory hybrid host materials for the selective chromo-fluorogenic detection of biogenic amines

scientific article published on 02 May 2006

Spectral study of heat treatment process of wheat flour by VIS/SW-NIR image system

article published in 2016

Stability of different mesoporous silica particles during an in vitro digestion

Strategies for Salt Reduction in Foods ⬇️

artículo científico publicado el 1 de abril de 2012

Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging

article published in 2015

Study of salting and post-salting stages of fresh and thawed Iberian hams

article

Toxicological assessment of mesoporous silica particles in the nematode Caenorhabditis elegans

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

artículo científico publicado en 2016

Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessment

[Encapsulation and controlled delivery systems based on molecular gates]

scientific article published on 12 June 2018

Lista de obras de José M. Barat

A comparison between NIR and ATR-FTIR spectroscopy for varietal differentiation of Spanish intact almonds

A potentiometric electronic tongue to monitor meat freshness

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

Accurate concentration determination of anions nitrate, nitrite and chloride in minced meat using a voltammetric electronic tongue

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

Analysis of Fish Freshness by Using Metallic Potentiometric Electrodes

Anchoring Gated Mesoporous Silica Particles to Ethylene Vinyl Alcohol Films for Smart Packaging Applications

Antimicrobial activity of commercial calcium phosphate based materials functionalized with vanillin

Assessing heat treatment of chicken breast cuts by impedance spectroscopy

Azobenzene Polyesters Used as Gate-Like Scaffolds in Nanoscopic Hybrid Systems

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

Biochemical and Sensory Properties of Dry-Cured Loins as Affected by Partial Replacement of Sodium by Potassium, Calcium, and Magnesium

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Changes in cocoa properties induced by the alkalization process: A review

Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

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

Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

Controlled release of vitamin B2 using mesoporous materials functionalized with amine-bearing gate-like scaffoldings

Design and Implementation of a Low-Cost Non-Destructive System for Measurements of Water and Salt Levels in Food Products Using Impedance Spectroscopy

Design and Implementation of an Electronic Nose System for the Determination of Fish Freshness

Design of a low-cost non-destructive system for punctual measurements of salt levels in food products using impedance spectroscopy

Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread

Development of a colorimetric sensor array for squid spoilage assessment.

Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.

Development of amino-functionalized membranes for removal of microorganism

Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study

Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

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

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers.

Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Encapsulation of folic acid in different silica porous supports: A comparative study

Enhanced antimicrobial activity of essential oil components immobilized on silica particles

Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

Enzyme-responsive controlled release using mesoporous silica supports capped with lactose.

Enzyme-responsive intracellular controlled release using nanometric silica mesoporous supports capped with "saccharides".

Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam

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

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Fish Freshness Decay Measurement with a Colorimetric Array

Fish freshness analysis using metallic potentiometric electrodes

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through Nanotechnology

In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori

Incorporation of Mesoporous Silica Particles in Gelatine Gels: Effect of Particle Type and Surface Modification on Physical Properties

Influence of brine concentration on swelling pressure of pork meat throughout salting

Influence of cod freshness on the salting, drying and desalting stages

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

Influence of sodium replacement on physicochemical properties of dry-cured loin

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

Meat and Fish Spoilage Measured by Electronic Tongues

Mesoporous Silica-Based Supports for the Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal Tract

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Modulation of folic acid bioaccessibility by encapsulation in pH-responsive gated mesoporous silica particles

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Monitorization of Atlantic salmon (Salmo salar) spoilage using an optoelectronic nose

Nanotechnology in the development of novel functional foods or their package. An overview based in patent analysis

New Oleic Acid-Capped Mesoporous Silica Particles as Surfactant-Responsive Delivery Systems

Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow's, goat's and sheep's milk

Olive leaf extracts for shelf life extension of salmon burgers

POLYPHENOLIC COMPOSITION OF SPANISH CULTIVARS OF GLOBE ARTICHOKE (Cynara cardunculus L. var. scolymus (L.) Fiori)

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Physicochemical effects of chia ( Salvia hispanica ) seed flour on each wheat bread-making process phase and product storage

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

Polymer Composites Containing Gated Mesoporous Materials for On-Command Controlled Release

Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness

Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

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

Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices

Protective effect of mesoporous silica particles on encapsulated folates.