José M. Barat

发表

Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

Samuel Verdú, Eugenio Ivorra, Antonio J. Sánchez, 2015 .

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

José M. Barat, Daniel Rico, Ana Belen Martin-Diana, 2007 .

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods.

José M. Barat, Édgar Pérez-Esteve, Pau Talens, 2020, Comprehensive reviews in food science and food safety.

Design and Implementation of an Electronic Nose System for the Determination of Fish Freshness

Eduardo García-Breijo, José M. Barat, Édgar Pérez-Esteve, 2009 .

Control of ham salting by using image segmentation

José M. Barat, Raúl Grau, Antonio J. Sánchez, 2008 .

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

José M. Barat, Ana Belen Martin-Diana, Irene Albertos, 2016 .

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

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2007 .

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

Eugenio Ivorra, José M. Barat, Raúl Grau, 2016, Sensors.

Experiencia de evaluación formativa de un software educativo

David Griol, Carlos E. Palau, José M. Molina, 2012 .

Artificial neural networks (Fuzzy ARTMAP) analysis of the data obtained with an electronic tongue applied to a ham-curing process with different salt formulations

Eduardo García-Breijo, José M. Barat, Raúl Grau, 2015, Appl. Soft Comput..

Design and Implementation of a Low‐Cost Non‐Destructive System for Measurements of Water and Salt Levels in Food Products Using Impedance Spectroscopy

José M. Barat, Ramón Martínez-Máñez, Rafael Masot, 2009 .

Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks

José M. Barat, María Ruiz-Rico, J. Barat, 2021, LWT.

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

José M. Barat, Turid Rustad, Isabel Escriche, 2007 .

Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing

Samuel Verdú, José M. Barat, Raúl Grau, 2019, Journal of Food Engineering.

Vacuum impregnation for development of new dehydrated products

José M. Barat, Pedro Fito, Amparo Chiralt, 2001 .

Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques

José M. Barat, Ana Fuentes, Rafael Masot, 2013 .

Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

Samuel Verdú, Eugenio Ivorra, José M. Barat, 2017 .

Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products.

José M. Barat, Ana Fuentes, Rafael Masot, 2011 .

Mass Transport and Deformation Relaxation Phenomena in Plant Tissues

José M. Barat, P. J. Fito, Amparo Chiralt, 2002 .

Monitorization of Atlantic salmon (Salmo salar) spoilage using an optoelectronic nose

José M. Barat, Ana Fuentes, Ramón Martínez-Máñez, 2014 .

Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Eugenio Ivorra, José M. Barat, Raúl Grau, 2014 .

Comparison of TOF and SL techniques for in-line measurement of food item volume using animal and vegetable tissues

Samuel Verdú, Eugenio Ivorra, José M. Barat, 2013 .

Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy

José M. Barat, Ana Fuentes, Rafael Masot, 2013 .

Efficacy of Steamer Jet-Injection as Alternative to Chlorine in Fresh-Cut Lettuce

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2007 .

Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)

José M. Barat, Raúl Grau, Ana Fuentes, 2014 .

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

José M. Barat, Eduardo Garcia-Breijo, Isabel Escriche, 2008 .

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

José M. Barat, Ana Fuentes, Juan Antonio Monsoriu Serra, 2010 .

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Samuel Verdú, Eugenio Ivorra, José M. Barat, 2013 .

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

José M. Barat, Turid Rustad, Isabel Escriche, 2007 .

Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread

Samuel Verdú, Eugenio Ivorra, José M. Barat, 2016 .

Accurate concentration determination of anions nitrate, nitrite and chloride in minced meat using a voltammetric electronic tongue

José M. Barat, Eduardo Garcia-Breijo, Rafael Masot, 2010 .

Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessment

José M. Barat, Ana Fuentes, Rafael Masot, 2013 .

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

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2007 .

Spectral study of heat treatment process of wheat flour by VIS/SW-NIR image system

Samuel Verdú, Eugenio Ivorra, José M. Barat, 2016 .

Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

José M. Barat, Ana Fuentes, Rafael Masot, 2012 .

Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

José M. Barat, Ana Belen Martin-Diana, Catherine Barry-Ryan, 2008 .