Eva Santos-Garcés - Concepedia

Author

Eva Santos-Garcés

Institute of Agrifood Research and Technology ORCID

Also Known As

E. Santos-Garcés, Eva Santos-Garcés

Publications

324

Citations

H-Index

Concepts

All Affiliations

Institute of Agrifood Research and Technology University of Foggia

About

Eva Santos-Garcés is an author at Institute of Agrifood Research and Technology specializing in health sciences, food quality, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	221
2	Engineering	4	4	136
3	Public Health	1	1	19
4	Applied Physiology	1	1	23
5	Biomedical Engineering	1	1	29

Eva Santos-Garcés

Publications

321

Citations

H-Index

Page 1

	Year	Citations
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices P. Gou, Eva Santos-Garcés, M. Høy, Meat Science On-line MeasurementEngineeringImaging SpectroscopySpectroscopySpectral Imaging	2013	64
Prediction of salt and water content in dry-cured hams by computed tomography E. Fulladosa, Eva Santos-Garcés, Pierre Picouet, Journal of Food Engineering Computed TomographyDry-cured HamsBiostatisticsWater ContentMeat Science	2009	63
Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography Eva Santos-Garcés, P. Gou, N. García-Gil, Journal of Food Engineering Computed TomographyDesiccationFood PhysicDry-cured HamsFood Engineering	2010	34
Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing N. García-Gil, Eva Santos-Garcés, Israel Muñoz, Meat Science Dry-cured HamsFood EngineeringFood QualityDifferent Pre-salting TreatmentsSkin Trimming	2011	33
Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography Eva Santos-Garcés, Israel Muñoz, P. Gou, Journal of Agricultural and Food Chemistry EngineeringIndustrial EngineeringSoil SalinityDry-cured Ham ProcessingBiomedical Engineering	2011	29
High pressure induces changes in texture and microstructure of muscles in dry-cured hams N. García-Gil, Eva Santos-Garcés, E. Fulladosa, Innovative Food Science & Emerging Technologies Animal PhysiologyMuscle FunctionEngineeringSkeletal MuscleBiomechanics	2014	23
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures N. García-Gil, Israel Muñoz, Eva Santos-Garcés, Meat Science Water LossWater ResourcesSoil SalinitySalt UptakeLean Surface	2013	22
Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages Eva Santos-Garcés, J. Laverse, P. Gou, Meat Science Materials ScienceEngineeringMicrostructureMechanical EngineeringFood Structure	2012	20
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition Eva Santos-Garcés, Israel Muñoz, P. Gou, Meat Science ObesityNutritionAnimal PhysiologyIntramuscular Fat ContentBody Composition	2013	19
Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams Pierre Picouet, P. Gou, E. Fulladosa, LWT	2012	14

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