I. Muñoz

发表

Rehydration kinetics at 5 and 15 °C of dry salted meat

P. Gou, I. Muñoz, N. García-Gil, 2012 .

Texture characterization of dry-cured ham using multi energy X-ray analysis

P. Gou, J. Lorenzo, I. Muñoz, 2018, Food Control.

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

P. Gou, I. Muñoz, J. Arnau, 2020, Meat science.

Non-destructive determination of fat content in green hams using ultrasound and X-rays.

J. V. García-Pérez, P. Gou, I. Muñoz, 2015, Meat science.

X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham

J. V. García-Pérez, P. Gou, I. Muñoz, 2015 .

Effect of dry-cured ham composition on X-ray multi energy spectra

P. Gou, I. Muñoz, E. Fulladosa, 2016 .

Laser-light backscattering response to water content and proteolysis in dry-cured ham

P. Picouet, I. Muñoz, E. Fulladosa, 2017 .

Drying Control of Cured Sausages Through Online Measurement of Product Quality

J. Comaposada, P. Gou, J. Stawczyk, 2007 .

X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting

X. Serra, P. Gou, I. Muñoz, 2015 .

Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization

M. Nunes, A. Cabado, A. Marques, 2022, Food and Bioprocess Technology.

Dielectric Heating: A Review of Liquid Foods Processing Applications

P. Gou, P. Picouet, I. Muñoz, 2022, Food Reviews International.

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.

Pere Gou, Josep Comaposada, Israel Muñoz, 2012, Food chemistry.

Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate

P. Gou, I. Muñoz, J. Arnau, 2010 .

Tools for studying dry-cured ham processing by using computed tomography.

Pere Gou, Israel Muñoz, Elena Fulladosa, 2012, Journal of agricultural and food chemistry.

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.

P. Gou, I. Muñoz, J. Arnau, 2009, Meat science.

The effect of air relative humidity on the appearance and structure of subcutaneous pork fat unsalted or treated with NaCl, KCl or K-lactate

P. Gou, I. Muñoz, J. Arnau, 2012 .

Dielectric properties of milk during ultra-heat treatment

Pere Gou, I. Muñoz, Antoni Barlabe, 2018 .

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.

P. Gou, I. Muñoz, N. García-Gil, 2014, Meat science.

Mass transfer coefficients determination from industrial processes of meat drying

I. Muñoz, 2011 .

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

M. Delgado, E. Cernadas, I. Muñoz, 2022, Expert Syst. Appl..

Control System for Sausage Drying Based on On-Line NIR aw Determination

Josep Comaposada, Israel Muñoz, Jan Stawczyk, 2009 .

Radio frequency cooking of pork hams followed with conventional steam cooking

Pere Gou, Israel Muñoz, X. Serra, 2020 .

Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham

E. Fulladosa, I. Muñoz, Marc Rubio-Celorio, 2015 .

Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

N. Sanjuán, G. Clemente, I. Muñoz, 2022, Sustainability.

Automatic Intra Muscular Fat Analysis on Dry-Cured Ham Slices

Xavier Cufí, Robert Marti, Israel Muñoz, 2013, IbPRIA.

Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

I. Muñoz, S. Bañón, M. D. Guàrdia, 2023, Foods.

Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

P. Gou, I. Muñoz, S. Bañón, 2021, Foods.

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.

P. Gou, I. Muñoz, N. García-Gil, 2012, Meat science.

Non-destructive determination of fat content in green hams using ultrasound and X-rays.

J. V. García-Pérez, I. Muñoz, E. Fulladosa, 2015, Meat science.

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.

J. Comaposada, P. Gou, I. Muñoz, 2012, Food chemistry.