Josep Comaposada

Technologies to shorten the drying period of dry-cured meat products

J. Arnau, X. Serra, Josep Comaposada et al. · Meat Science · 2007 · 117 citations

Agriculture, Food Science, Food Engineering +13

Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

Josep Comaposada, P. Gou, Begonya Marcos et al. · LWT · 2015 · 103 citations

Natural Sciences, Materials Engineering, Materials Science +12

NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham

P. Gou, Josep Comaposada, J. Arnau · Meat Science · 2002 · 98 citations

Agriculture, Animal Sciences, Food Science +11

Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents

Gabriele Ferrini, Josep Comaposada, J. Arnau et al. · Innovative Food Science & Emerging Technologies · 2011 · 81 citations

Agriculture, Food Science, Food Chemistry +16

The effect of sodium chloride content and temperature on pork meat isotherms

Josep Comaposada, P. Gou, J. Arnau · Meat Science · 2000 · 77 citations

Agriculture, Food Science, Food Chemistry +10