J. Arnau

Effect of sodium chloride replacement on some characteristics of fermented sausages

Joan Miquel Gelabert, P. Gou, Luís Guerrero et al. · Meat Science · 2003 · 211 citations

Agriculture, Food Science, Nutritional Sciences +14

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin

P. Gou, Luís Guerrero, Joan Miquel Gelabert et al. · Meat Science · 1996 · 197 citations

Agriculture, Animal Sciences, Food Science +17

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

María Dolors Guárdia, Luís Guerrero, Joan Miquel Gelabert et al. · Meat Science · 2006 · 166 citations

Agriculture, Food Science, Nutritional Sciences +15

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Jorge Ruiz-Ramírez, J. Arnau, X. Serra et al. · Meat Science · 2005 · 132 citations

Agriculture, Food Science, Food Rheology +16

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

E. Fulladosa, X. Serra, P. Gou et al. · Meat Science · 2009 · 130 citations

Agriculture, Biochemistry, Food Science +15