E. Fulladosa - Publications, H-index & Citations

E. Fulladosa

irta

26H指数

93论文数

1.9K被引数

收录论文 60

发表时间

Exploring the use of FTIR amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

IF4.6

2026-01-21

OAAI

Clara Barnés-Calle; Pere Gou; Elena Fulladosa; Frans W.J. van den Berg

Impact of implicit biases on consumer behavioural intention towards meat alternative proteins 隐性偏见对消费者肉类替代蛋白行为意向的影响

Food Research International

IF8

2025-08-23

OAAI

Clara Barnés-Calle; Alejandra Bermúdez; Oxana Lazo; Luis Guerrero; Anna Claret; Elena Fulladosa

Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham 高光谱成像与预测微生物学在评估金黄色葡萄球菌（Staphylococcus aureus）在切片干腌火腿中生长概率的非侵入性应用

Meat Science

IF6.1

2025-07-21

OAAI

E. Fulladosa; E. Torres-Baix; I. Muñoz; A. Olmos; P. Gou; S. Bover-Cid

Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control 基于蚕豆蛋白的挤出物中纤维状结构的形成：挤出输入的影响及输出对过程控制的潜力

Future Foods

IF8.2

2025-06-25

OAAI

Clara Barnés-Calle; Grau Matas; Pere Gou; Elena Fulladosa

Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions 高水分鹰嘴豆（Vicia faba）蛋白质浓缩物在不同挤出条件下的技术-功能性与理化特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-06-01

OAAI

Toldra, M.; Pares, D.; Barnes-Calle, C.; Gou, P.; Fulladosa, E.

Developing robust food composition models: Strategies for handling temperature and packaging variations in dry-cured ham using near infrared spectrometry

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2025-05-01

PREAI

Fulladosa, E.; Chong, M. W. S.; Parrott, A. J.; dos Santos, R.; Russell, J.; Nordon, A.

Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2025-04-25

PREAI

dos Santos, R.; Cruz, J.; Munoz, I.; Gou, P.; Nordon, A.; Fulladosa, E.

MarblingPredictor: A software to analyze the quality of dry-cured ham slices

MEAT SCIENCE

IF6.1

2025-03-01

OAAI

Cernadas, Eva; Fernandez-Delgado, Manuel; Sirsat, Manisha; Fulladosa, Elena; Munoz, Israel

Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-10-01

PREAI

Giro-Candanedo, Mar; Cruz, Jordi; Comaposada, Josep; Barnes-Calle, Clara; Gou, Pere; Fulladosa, Elena

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

MEAT SCIENCE

IF6.1

2024-09-01

PREAI

Torres-Baix, E.; Gou, P.; Bover-Cid, S.; Fulladosa, E.

High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

FOOD HYDROCOLLOIDS

IF12.4

2024-09-01

OAAI

Barnes-Calle, Clara; Matas, Grau; Claret, Anna; Guerrero, Lluis; Fulladosa, Elena; Gou, Pere

Modelling of salt uptake for salt content standardization in dry-cured ham

MEAT SCIENCE

IF6.1

2024-08-01

PREAI

Torres-Baix, E.; Illana, A.; Gou, P.; Olmos, A.; Arnau, J.; Fulladosa, E.

Near infrared sensors for the precise characterization of salt content in canned tuna fish

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2023-12-01

OAAI

Fulladosa, E.; Barnes-Calle, C.; Cruz, J.; Martinez, B.; Giro-Candanedo, M.; Comaposada, J.; Font-i-Furnols, M.; Gou, P.

Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry

MEAT SCIENCE

IF6.1

2023-10-01

OAAI

Giro-Candanedo, Mar; Munoz, Israel; Gou, Pere; Fulladosa, Elena

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

MEAT SCIENCE

IF6.1

2023-08-01

PREAI

Torres-Baix, E.; Munoz, I.; Gou, P.; Fulladosa, E.; Bover-Cid, S.

Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression

EXPERT SYSTEMS WITH APPLICATIONS

IF7.5

2022-11-01

OAAI

Cernadas, Eva; Fernandez-Delgado, Manuel; Fulladosa, Elena; Munoz, Israel

Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis

FOOD CHEMISTRY

IF9.8

2022-04-01

OAAI

Bou, Ricard; Llauger, Mar; Arnau, Jacint; Olmos, Alejandro; Fulladosa, Elena

Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-01

OAAI

Coll-Brasas, E.; Laguna, L.; Tarrega, A.; Arnau, J.; Claret, A.; Fulladosa, E.

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

MEAT SCIENCE

IF6.1

2021-02-01

OAAI

Fulladosa, E.; Guerrero, L.; Illana, A.; Olmos, A.; Coll-Brasas, E.; Gou, P.; Munoz, I.; Arnau, J.

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development

MEAT SCIENCE

IF6.1

2021-02-01

OAAI

Coll-Brasas, E.; Gou, P.; Arnau, J.; Olmos, A.; Fulladosa, E.

研究方向