Raúl Grau

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Marta Gallego, José Manuel Barat Baviera, Raúl Grau et al. · Trends in Food Science & Technology · 2021 · 115 citations · Full text

Food Chemistry, Nutrition, Body Composition +13

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

E. Blesa, M. Aliño, Raúl Grau et al. · Meat Science · 2007 · 113 citations

Food Chemistry, Other Salts, Dry-cured Ham +3

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Raúl Grau, Antonio-José Sánchez-Salmerón, Joel Girón‐Hernández et al. · Food Research International · 2010 · 110 citations · Full text

Nondestructive Assessment, Meat Packaging, Shelf Life +7

Influence of sodium replacement on physicochemical properties of dry-cured loin

M. Aliño, Raúl Grau, Fidel Toldrá et al. · Meat Science · 2009 · 95 citations

Food Chemistry, Sodium Replacement

Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread

Samuel Verdú, Francisco Vásquez, Raúl Grau et al. · Food Control · 2015 · 78 citations · Full text

Food Chemistry, Precision Agriculture, Engineering +10