Publicaciones en colaboración con investigadores/as de University of Kentucky (17)

2015

  1. Light backscatter fiber optic sensor: A new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate

    Meat Science, Vol. 100, pp. 262-268

2014

  1. Predicting frankfurters quality metrics using light backscatter

    Journal of Food Engineering, Vol. 143, pp. 132-138

2012

  1. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

    Meat Science, Vol. 92, Núm. 1, pp. 8-15

2011

  1. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

    LWT, Vol. 44, Núm. 6, pp. 1435-1442

2010

  1. Application of light extinction to determine stability of beef emulsions

    Journal of Food Engineering, Vol. 96, Núm. 2, pp. 309-315

  2. Prediction of beef meat emulsion quality with apparent light backscatter extinction

    Food Research International, Vol. 43, Núm. 5, pp. 1260-1266

2009

  1. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

    Meat Science, Vol. 81, Núm. 3, pp. 456-466

  2. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

    Meat Science, Vol. 83, Núm. 1, pp. 24-30

  3. Influence of pre-slaughter process on pork quality: An overview

    Food Reviews International, Vol. 25, Núm. 3, pp. 233-250

2008

  1. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

    Meat Science, Vol. 80, Núm. 3, pp. 649-655

2007

  1. Prediction of meat emulsion stability using reflection photometry

    Journal of Food Engineering, Vol. 82, Núm. 3, pp. 310-315

2005

  1. Optical monitoring of milk coagulation and inline cutting time prediction in Murcian al Vino cheese

    Applied Engineering in Agriculture, Vol. 21, Núm. 3, pp. 465-471

  2. Optical sensor technology for measuring whey fat concentration in cheese making

    Journal of Food Engineering, Vol. 71, Núm. 4, pp. 354-360

2003

  1. Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor

    Journal of Dairy Research, Vol. 70, Núm. 2, pp. 205-215

  2. Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light

    Journal of Dairy Research, Vol. 70, Núm. 3, pp. 335-348

2002

  1. Effect of calcium and enzyme in cutting time prediction of coagulating goats' milk using a light scattering sensor

    International Dairy Journal, Vol. 12, Núm. 12, pp. 1019-1023

2000

  1. Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: Effect of pH, temperature and enzyme concentration

    International Dairy Journal, Vol. 10, Núm. 8, pp. 551-562