Marc Rubio-Celorio

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

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

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.

P. Gou, N. García-Gil, J. Arnau, 2015, Meat science.

Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing

H. C. Bertram, N. García-Gil, E. Fulladosa, 2016 .

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

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