| Extending and measuring the quality of fresh-cut fruit and vegetables: a review D Rico, AB Martin-Diana, JM Barat, C Barry-Ryan Trends in Food Science & Technology 18 (7), 373-386, 2007 | 1424 | 2007 |
| Salt in food processing; usage and reduction: a review W Albarracín, IC Sánchez, R Grau, JM Barat International Journal of Food Science & Technology 46 (7), 1329-1336, 2011 | 402 | 2011 |
| Enzyme-responsive intracellular controlled release using nanometric silica mesoporous supports capped with “saccharides” A Bernardos, L Mondragon, E Aznar, MD Marcos, R Martinez-Manez, ... ACS nano 4 (11), 6353-6368, 2010 | 355 | 2010 |
| Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality A Fuentes, I Fernández-Segovia, JA Serra, JM Barat Food chemistry 119 (4), 1514-1518, 2010 | 331 | 2010 |
| Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review AB Martin-Diana, D Rico, JM Frias, JM Barat, GTM Henehan, ... Trends in Food Science & Technology 18 (4), 210-218, 2007 | 307 | 2007 |
| Vacuum impregnation for development of new dehydrated products P Fito, A Chiralt, JM Barat, A Andrés, J Martı́nez-Monzó, ... Journal of Food Engineering 49 (4), 297-302, 2001 | 300 | 2001 |
| Use of vacuum impregnation in food salting process A Chiralt, P Fito, JM Barat, A Andrés, C González-Martınez, I Escriche, ... Journal of food engineering 49 (2-3), 141-151, 2001 | 288 | 2001 |
| Enzyme‐responsive controlled release using mesoporous silica supports capped with lactose A Bernardos, E Aznar, MD Marcos, R Martínez‐Máñez, F Sancenón, ... Angewandte Chemie International Edition 48 (32), 5884-5887, 2009 | 274 | 2009 |
| Scientific Guidance for the submission of dossiers on Food Enzymes EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP ... EFSA Journal 19 (10), e06851, 2021 | 243 | 2021 |
| Influence of brine concentration on Atlantic salmon fillet salting L Gallart-Jornet, JM Barat, T Rustad, U Erikson, I Escriche, P Fito Journal of Food Engineering 80 (1), 267-275, 2007 | 200 | 2007 |
| Characterisation of microorganisms used for the production of food enzymes EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) EFSA Journal 17 (6), e05741, 2019 | 196 | 2019 |
| A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) L Gallart-Jornet, JM Barat, T Rustad, U Erikson, I Escriche, P Fito Journal of Food Engineering 79 (1), 261-270, 2007 | 194 | 2007 |
| Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts M Armenteros, MC Aristoy, JM Barat, F Toldrá Meat science 90 (2), 361-367, 2012 | 186 | 2012 |
| Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets L Gallart-Jornet, T Rustad, JM Barat, P Fito, I Escriche Food Chemistry 103 (4), 1268-1281, 2007 | 179 | 2007 |
| Cod salting manufacturing analysis JM Barat, S Rodrıguez-Barona, A Andrés, P Fito Food Research International 36 (5), 447-453, 2003 | 179 | 2003 |
| Re‐evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) EFSA Journal 21 (4), e06857, 2023 | 170 | 2023 |
| Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts E Blesa, M Aliño, JM Barat, R Grau, F Toldrá, MJ Pagán Meat Science 78 (1-2), 135-142, 2008 | 166 | 2008 |
| Update of the risk assessment of di‐butylphthalate (DBP), butyl‐benzyl‐phthalate (BBP), bis (2‐ethylhexyl) phthalate (DEHP), di‐isononylphthalate (DINP) and di … EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) EFSA journal 17 (12), e05838, 2019 | 165 | 2019 |
| Equilibrium in cellular food osmotic solution systems as related to structure JME BARAT, A Chiralt, P Fito Journal of food science 63 (5), 836-840, 1998 | 165 | 1998 |
| Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl M Armenteros, MC Aristoy, JM Barat, F Toldrá Food Chemistry 117 (4), 627-633, 2009 | 163 | 2009 |
Antonio-José Sánchez-SalmerónProfessor of Automatic Control at Universitat Politècnica de ValènciaBestätigte E-Mail-Adresse bei isa.upv.es