검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin Perez-Palacios T, Caballero D, Gonzalez-Mohino A, Mir-Bel J, Antequera T Journal of Food Engineering, 263, 417, 2019 |
| 2 |
Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin Caballero D, Antequera T, Caro A, Amigo JM, Ersboll BK, Dahl AB, Perez-Palacios T Journal of Food Engineering, 227, 1, 2018 |
| 3 |
Applying 3D texture algorithms on MRI to evaluate quality traits of loin Avila M, Caballero D, Antequera T, Duran ML, Caro A, Perez-Palacios T Journal of Food Engineering, 222, 258, 2018 |
| 4 |
Modeling salt diffusion in Iberian ham by applying MRI and data mining Caballero D, Caro A, Rodriguez PG, Duran ML, Avila MD, Palacios R, Antequera T, Perez-Palacios T Journal of Food Engineering, 189, 115, 2016 |
| 5 |
Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams Perez-Palacios T, Caballero D, Caro A, Rodriguez PG, Antequera T Journal of Food Engineering, 131, 82, 2014 |
| 6 |
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production Grau R, Albarracin W, Perez MT, Antequera T, Barat JM Journal of Food Engineering, 104(2), 316, 2011 |
| 7 |
Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition Perez-Palacios T, Antequera T, Molano R, Rodriguez PG, Palacios R Journal of Food Engineering, 101(2), 152, 2010 |