Narcı́s Grèbol

Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

Margarita Garriga, Narcı́s Grèbol, Teresa Aymerich et al. · Innovative Food Science & Emerging Technologies · 2004 · 276 citations

Microbial Inactivation, Meat Packaging, Shelf Life +13

Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

Anna Jofré, Teresa Aymerich, Narcı́s Grèbol et al. · LWT · 2008 · 122 citations

Challenge Tests, Meat Packaging, High Hydrostatic Pressure +12

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

X. Serra, Narcı́s Grèbol, María Dolors Guárdia et al. · Meat Science · 2006 · 56 citations

Sensory Attributes, High Pressure, Different Process Stages +3

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham

X. Serra, C. Sárraga, Narcı́s Grèbol et al. · Meat Science · 2006 · 42 citations

High Hydrostatic Pressure, Dry-cured Ham, Physiology +5

Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams

Luís Guerrero, Idoia Gobantes, MA. ÀNGELS OLIVER et al. · Meat Science · 2003 · 42 citations

Electrical Engineering, Engineering, Pastiness Prediction