J. Arnau

Best Publications

• Effect of sodium chloride replacement on some characteristics of fermented sausages

  Unknown

  300
  Citations

• Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin.

  Unknown

  278
  Citations

• Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

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  235
  Citations

• Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

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  192
  Citations

• Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles.

  J. Ruiz-Ramírez;J. Arnau;X. Serra;P. Gou

  165
  Citations

• Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

  E. Fulladosa;X. Serra;P. Gou;J. Arnau

  164
  Citations

• Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

  J. Ruiz-Ramírez;J. Arnau;X. Serra;P. Gou

  154
  Citations

• The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry‐cured hams

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  153
  Citations

• Technologies to shorten the drying period of dry-cured meat products

  J. Arnau;X. Serra;J. Comaposada;P. Gou

  153
  Citations

• Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

  X Serra;J Ruiz-Ramírez;J Arnau;P Gou

  152
  Citations

• The influence of meat pH on mechanical and sensory textural properties of dry-cured ham.

  Unknown

  150
  Citations

• Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

  Unknown

  138
  Citations

• Physical and chemical changes in different zones of normal and PSE dry cured ham during processing

  Unknown

  135
  Citations

• Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

  Irene Cilla;Juan Altarriba;Lluis Guerrero;Marina Gispert

  118
  Citations

• Study of the Physicochemical and Sensorial Characteristics of Dry‐Cured Hams in Three Pig Genetic Types

  Unknown

  112
  Citations

• Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

  Begonya Marcos;Teresa Aymerich;Margarita Garriga;Jacint Arnau

  111
  Citations

• Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months

  Unknown

  105
  Citations

• Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

  Unknown

  101
  Citations

• Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

  M. Garriga;M. Hugas;P. Gou;M.T. Aymerich

  100
  Citations

• NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham

  Unknown

  98
  Citations