Dolors Parés

Heat-induced gelation of porcine blood plasma proteins as affected by pH

Eduard Dàvila, Dolors Parés, Gérard Cuvelier et al. · Meat Science · 2006 · 88 citations

Life Sciences, Biochemistry, Biophysics +10

Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate‐counting methods and real time polymerase chain reaction (QPCR)

Esther Badosa, Rosalia Trias, Dolors Parés et al. · Journal of the Science of Food and Agriculture · 2007 · 83 citations

Agriculture, Food Science, Microbiology +17

Microstructure–function relationships of heat-induced gels of porcine haemoglobin

Pedro Salvador, Mònica Toldrà, E. Saguer et al. · Food Hydrocolloids · 2008 · 78 citations

Natural Sciences, Biochemistry, Biophysics +15

Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH

Dolors Parés, E. Saguer, Javier Saurina et al. · Journal of Food Science · 1998 · 72 citations

Engineering, Biochemistry, Biophysical Chemistry +14

Porcine plasma as polyphosphate and caseinate replacer in frankfurters

Sònia Hurtado, E. Saguer, Mònica Toldrà et al. · Meat Science · 2011 · 68 citations

Agriculture, Biochemistry, Food Science +3