R. Grau

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Aliases
R Grau, Raúl Grau
Publication record
88 papers · 2,258 citations · H-index 27

PAPERS

Evolution of Physicochemical and Toxicological Properties During Aqueous Exposition of the Nanoparticulated Food Colours E-174 and E-172: Study in Caenorhabditis elegans
20250 citationsauthor #2
In Vivo Assessment of the Photoprotective Potential of Underutilized Carob Fractions by Using Caenorhabditis elegans
20251 citationsauthor #6
A non-contact methodology based on imaging analysis, chemometrics, and machine learning to predict the lethality of stressors on C. elegans populations in liquid culture
20251 citationsauthor #3
Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation
20240 citationsauthor #6
Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques
20240 citationsauthor #4
Inspection of antimicrobial particles in milk using RGB-laser scattering imaging combined with chemometric procedures
20240 citationsauthor #5
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates
202417 citationsauthor #3
Multivariate image analysis for assessment of textural attributes in transglutaminase-reconstituted meat
20243 citationsauthor #5
Non-destructive inspection of unsaturated fat-enriched food matrices by laser scattering imaging
20230 citationsauthor #6
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
202342 citationsauthor #6
Predicting fish by-product proteolysis status by RGB laser-scattering imaging combined with machine learning procedures
20231 citationsauthor #6
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
202211 citationsauthor #6
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health.
20227 citationsauthor #1
Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices
20229 citationsauthor #6
Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships
20222 citationsauthor #5
Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue
20229 citationsauthor #3
Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches
20223 citationsauthor #6
Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans
20226 citationsauthor #4
Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups
202243 citationsauthor #2
Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams
202226 citationsauthor #3
Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging
20223 citationsauthor #5
Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems
202145 citationsauthor #5
Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking
202110 citationsauthor #1
Caenorhabditis elegans to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging
20215 citationsauthor #6
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
2021106 citationsauthor #3
Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing
20217 citationsauthor #4
Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents.
202118 citationsauthor #3
Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging
202111 citationsauthor #4
Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils
202012 citationsauthor #5
Evaluation of the influence of food intake on the incorporation and excretion kinetics of mesoporous silica particles in C.elegans.
20201 citationsauthor #4
Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: a study on C. elegans.
202016 citationsauthor #6
Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow's, goat's and sheep's milk.
201918 citationsauthor #3
Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing
201915 citationsauthor #4
Fresh-sliced tissue inspection: Characterization of pork and salmon composition based on fractal analytics
20195 citationsauthor #3
Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits
201915 citationsauthor #3
Production of dry-cured pork loin using water vapour permeable bags
20180 citationsauthor #4
Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags
20180 citationsauthor #4
Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties
20188 citationsauthor #4
Ham salting in plástic bags: A way to reduce salt use?
20181 citationsauthor #2
Influence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso.
201714 citationsauthor #6
Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour
201722 citationsauthor #3
Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix.
201713 citationsauthor #4
Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties
201721 citationsauthor #6
Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours
201610 citationsauthor #5
Artificial neural networks ( Fuzzy ARTMAP ) analysis of the data obtained with an 1 electronic tongue applied to a ham-curing process with different salt formulations 2 3
20160 citationsauthor #4
Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images
201626 citationsauthor #5
Drying: Principles and Types
20162 citationsauthor #2
Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis
20168 citationsauthor #4
Spectral study of heat treatment process of wheat flour by VIS/SW-NIR image system
20166 citationsauthor #5
Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread
201668 citationsauthor #3
Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging
20159 citationsauthor #5
Voltammetry pulse array developed to determine the antioxidant activity of camu–camu (Myrciaria dubia (H.B.K.) McVaug) and tumbo (Passiﬂora mollisima (Kunth) L.H. Bailey) juices employing voltammetric electronic tongues
201527 citationsauthor #6
Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage
201532 citationsauthor #6
Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study.
20159 citationsauthor #6
Artificial neural networks (Fuzzy ARTMAP) analysis of the data obtained with an electronic tongue applied to a ham-curing process with different salt formulations
201522 citationsauthor #4
Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread
201525 citationsauthor #5
Classification of unaltered and altered dry-cured ham by impedance spectroscopy: a preliminary study.
201414 citationsauthor #8
Principles of Drying
201418 citationsauthor #1
Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique
201423 citationsauthor #5
Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)
201443 citationsauthor #3
Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images
201363 citationsauthor #6
Comparison of TOF and SL techniques for in-line measurement of food item volume using animal and vegetable tissues
201312 citationsauthor #6
Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods
201232 citationsauthor #6
Salt in food processing; usage and reduction: a review
2011247 citationsauthor #3
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
201115 citationsauthor #1
Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy
2011114 citationsauthor #1
Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
201040 citationsauthor #4
Influence of brine concentration on swelling pressure of pork meat throughout salting.
201037 citationsauthor #2
Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process
201047 citationsauthor #2
Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride.
201080 citationsauthor #2
Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
201070 citationsauthor #2
Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture
201027 citationsauthor #2
Measurement of swelling pressure in pork meat brining
200922 citationsauthor #4
Influence of sodium replacement on the salting kinetics of pork loin.
200956 citationsauthor #2
Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation
200913 citationsauthor #3
Thawing and salting studies of dry-cured tuna loins
20096 citationsauthor #2
Influence of sodium replacement on physicochemical properties of dry-cured loin.
200991 citationsauthor #2
Study of salting and post-salting stages of fresh and thawed Iberian hams.
200831 citationsauthor #1
Principles of Drying and Smoking
200837 citationsauthor #3
Control of ham salting by using image segmentation
200840 citationsauthor #3
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts.
2008115 citationsauthor #4
Development of a puncture electronic device for electrical conductivity measurements throughout meat salting
200823 citationsauthor #4
Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation.
200625 citationsauthor #2
Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.
200644 citationsauthor #5
Vacuum Salting Treatment for the Accelerated Processing of Dry-Cured Ham
20064 citationsauthor #1
Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting.
200549 citationsauthor #2
Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing.
200432 citationsauthor #2
Salting Time Reduction of Spanish Hams by Brine Immersion
20010 citationsauthor #2

TIMELINE

2001 0 citations

2004 32 citations

2005 49 citations

2006 73 citations

2008 246 citations

2009 188 citations

2010 301 citations

2011 376 citations

2012 32 citations

2013 75 citations

2014 98 citations

2015 124 citations

2016 120 citations

2017 70 citations

2018 9 citations

2019 53 citations

2020 29 citations

2021 202 citations

2022 119 citations

2023 43 citations

2024 20 citations

2025 2 citations

R. Grau

PROFILE

PAPERS

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