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Chemistry

D-Index
63
Citations
13986
World Ranking
8437
National Ranking
262

Overview

José M. Barat is affiliated with the Universitat Politècnica de València in Spain. Their research primarily spans the fields of Medicine and Agricultural and Biological Sciences, with significant contributions to Food Science, Public Health, Environmental and Occupational Health, Dermatology, Health, Toxicology and Mutagenesis, and Plant Science.

The scientist's work covers a range of main research topics, including:

  • Occupational exposure and asthma
  • Agricultural safety and regulations
  • Contact Dermatitis and Allergies
  • Air Quality and Health Impacts
  • Effects and risks of endocrine disrupting chemicals
  • Recycling and Waste Management Techniques
  • Environmental Policies and Emissions

Frequent collaboration is evidenced with several co-authors, notably:

  • Alicja Mortensen
  • Laurence Vernis
  • Claudia Bolognesi
  • Holger Zorn
  • Konrad Grob

José M. Barat has published extensively in key venues, with the most frequent publication outlets including:

  • EFSA Journal
  • LWT
  • Journal of Food Engineering
  • Food Control
  • Foods

Highlighted recent papers include:

  • Re-evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs, 2023, EFSA Journal
  • Scientific Guidance for the submission of dossiers on Food Enzymes, 2021, EFSA Journal
  • Food manufacturing processes and technical data used in the exposure assessment of food enzymes, 2023, EFSA Journal
  • Compositional, structural design and nutritional aspects of texture-modified foods for the elderly, 2021, Trends in Food Science & Technology
  • Process-specific technical data used in exposure assessment of food enzymes, 2021, EFSA Journal

Best Publications

  • Extending and Measuring the Quality of Fresh-cut Fruit and Vegetables: a Review

    D. Rico;A.B. Martín-Diana;J.M. Barat;C. Barry-Ryan

  • Salt in food processing; usage and reduction: a review

    William Albarracín;Iván C. Sánchez;Raúl Grau;José M. Barat

  • Enzyme-Responsive Intracellular Controlled Release Using Nanometric Silica Mesoporous Supports Capped with “Saccharides”

    Andrea Bernardos;Laura Mondragón;Elena Aznar;M. Dolores Marcos

  • Update of the risk assessment of di-butylphthalate (DBP), butyl-benzyl-phthalate (BBP), bis(2-ethylhexyl)phthalate (DEHP), di-isononylphthalate (DINP) and di-isodecylphthalate (DIDP) for use in food contact materials

    Vittorio Silano;José Manuel Barat Baviera

  • Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

    Ana Fuentes;Isabel Fernández-Segovia;Juan A. Serra;José M. Barat

  • Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

    A.B. Martín-Diana;D. Rico;J.M. Frías;J.M. Barat

  • Vacuum impregnation for development of new dehydrated products

    Pedro Fito;Amparo Chiralt;José M Barat;Ana Andrés

  • Use of vacuum impregnation in food salting process

    A Chiralt;P Fito;J.M Barat;A Andrés

  • Enzyme‐Responsive Controlled Release Using Mesoporous Silica Supports Capped with Lactose

    Andrea Bernardos;Elena Aznar;María Dolores Marcos;Ramón Martínez-Máñez

  • Influence of brine concentration on Atlantic salmon fillet salting

    L. Gallart-Jornet;J.M. Barat;T. Rustad;U. Erikson

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

    Mónica Armenteros;María-Concepción Aristoy;José Manuel Barat;Fidel Toldrá

  • A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)

    L. Gallart-Jornet;J.M. Barat;T. Rustad;U. Erikson

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

    L. Gallart-Jornet;T. Rustad;J.M. Barat;P. Fito

  • Cod salting manufacturing analysis

    J.M. Barat;S. Rodrı́guez-Barona;A. Andrés;P. Fito

  • Equilibrium in cellular food osmotic solution systems as related to structure.

    Barat Jme;Chiralt A;Fito P

  • Modeling of simultaneous mass transfer and structural changes in fruit tissues

    J.M. Barat;P. Fito;A. Chiralt

  • Vacuum impregnation: a tool in minimally processing of foods

    Amparo Chiralt;Pedro Fito;Ana Andrés;José M. Barat

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

    E Blesa;M Aliño;J M Barat;R Grau

  • Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

    Unknown

  • Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

    M. Armenteros;M.C. Aristoy;J.M. Barat;F. Toldrá

  • Influence of Increasing Brine Concentration in the Cod-Salting Process

    J.M. Barat;S. Rodríguez-Barona;A. Andrés;P. Fito

  • Improvement in Texture Using Calcium Lactate and Heat-Shock Treatments for Stored Ready -to- Eat Carrots

    Daniel Rico;Ana Belen Martin-Diana;Jesus Maria Frias;J. Barat

  • Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

    Raúl Grau;Antonio J. Sánchez;Joel Girón;Eugenio Iborra

Frequent Co-Authors

Ramón Martínez-Máñez
Ramón Martínez-Máñez Universitat Politècnica de València
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
Amparo Chiralt
Amparo Chiralt Universitat Politècnica de València
Juan Soto
Juan Soto Universitat Politècnica de València
Félix Sancenón
Félix Sancenón Universitat Politècnica de València
Pedro Amorós
Pedro Amorós University of Valencia
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Eduard Llobet
Eduard Llobet Rovira i Virgili University
Mónica Flores
Mónica Flores Spanish National Research Council
Jorge Ruiz
Jorge Ruiz University of Extremadura

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