José Manuel
Barat Baviera
Publicacions en què col·labora amb José Manuel Barat Baviera (12)
2020
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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
LWT, Vol. 117
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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 2, pp. 448-478
2019
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Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy
Postharvest Biology and Technology, Vol. 148, pp. 236-241
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Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
Food Control, Vol. 99, pp. 68-72
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Olive leaf extracts for shelf life extension of salmon burgers
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 2, pp. 91-100
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Presence of palm oil in foodstuffs: consumers’ perception
British Food Journal, Vol. 121, Núm. 9, pp. 2148-2162
2018
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A comparison between NIR and ATR-FTIR spectroscopy for varietal differentiation of Spanish intact almonds
Food Control, Vol. 94, pp. 241-248
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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties
Food Research International, Vol. 111, pp. 212-219
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Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness
Food Control, Vol. 91, pp. 68-75
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Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy
Comprehensive Analytical Chemistry (Elsevier B.V.), pp. 127-163
2017
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Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices
Food Chemistry, Vol. 218, pp. 471-478
2016
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Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC
Food Control, Vol. 67, pp. 171-176