J. Arnau

J. Arnau publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where J. Arnau sits on this spectrum.

J. Arnau D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where J. Arnau sits on this spectrum.

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

  Unknown

  235
  Citations

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

  Unknown

  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

  Unknown

  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