| 1 |
Antibiotic-resistant Staphylococcus aureus strains of swine origin: molecular typing and susceptibility to oregano (Origanum vulgare L.) essential oil and maqui (Aristotelia chilensis (Molina) Stuntz) extract
Lofa A, Velasco V, Gerding M, Lopez MD, Vallejos D, Bonilla AM, Logue CM
Journal of Applied Microbiology, 127(4), 1048, 2019 |
| 2 |
Modeling of sodium nitrite and water transport in pork meat
Gomez J, Sanjuan N, Arnau J, Bon J, Clemente G
Journal of Food Engineering, 249, 48, 2019 |
| 3 |
Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration
Achata EM, Inguglia ES, Esquerre CA, Tiwari BK, ODonnell CP
Journal of Food Engineering, 246, 134, 2019 |
| 4 |
Non-destructive salt content prediction in brined pork meat using ultrasound technology
de Prados M, Garcia-Perez JV, Benedito J
Journal of Food Engineering, 154, 39, 2015 |
| 5 |
High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties
Cappelletti M, Ferrentino G, Spilimbergo S
Journal of Food Engineering, 156, 55, 2015 |
| 6 |
Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process
Traffano-Schiffo MV, Castro-Giraldez M, Colom RJ, Fito PJ
Journal of Food Engineering, 166, 285, 2015 |
| 7 |
A method for nondestructive prediction of pork meat quality and safety attributes by hyperspectral imaging technique
Tao FF, Peng YK
Journal of Food Engineering, 126, 98, 2014 |
| 8 |
Non-destructive estimation of ATP contents and plate count on pork meat surface by UV-Vis reflectance spectrum analysis
Oto N, Oshita S, Kawagishi S, Makino Y, Kawagoe Y, Al-Haq MI, Shinozaki S, Hiruma N
Journal of Food Engineering, 110(1), 9, 2012 |
| 9 |
Kinetics studies during NaCl and KCl pork meat brining
Barat JM, Baigts D, Alino M, Fernandez FJ, Perez-Garcia VM
Journal of Food Engineering, 106(1), 102, 2011 |
| 10 |
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
Castro-Giraldez M, Fito PJ, Fito P
Journal of Food Engineering, 97(4), 484, 2010 |
