N. Grébol

Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams.

P. Riu, M. Oliver, J. Arnau, 2004, Meat science.

Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment

J. Ventanas, N. Grébol, M. Estévez, 2014, European Food Research and Technology.

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

X. Serra, P. Gou, J. Arnau, 2007, Meat science.

Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

N. Grébol, A. Jofré, T. Aymerich, 2009 .

Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

N. Grébol, J. Monfort, M. Garriga, 2004 .

Commercial use of high hydrostatic pressure in sliced cooked ham in Spain

N. Grébol, 2002 .