| Effect of sodium chloride replacement on some characteristics of fermented sausages J Gelabert, P Gou, L Guerrero, J Arnau Meat science 65 (2), 833-839, 2003 | 310 | 2003 |
| Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin P Gou, L Guerrero, J Gelabert, J Arnau Meat Science 42 (1), 37-48, 1996 | 292 | 1996 |
| Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content MD Guàrdia, L Guerrero, J Gelabert, P Gou, J Arnau Meat science 73 (3), 484-490, 2006 | 251 | 2006 |
| Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate MD Guàrdia, L Guerrero, J Gelabert, P Gou, J Arnau Meat Science 80 (4), 1225-1230, 2008 | 206 | 2008 |
| Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content X Serra, J Ruiz-Ramírez, J Arnau, P Gou Meat Science 69 (2), 249-254, 2005 | 172 | 2005 |
| Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content E Fulladosa, X Serra, P Gou, J Arnau Meat science 82 (2), 213-218, 2009 | 171 | 2009 |
| Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles J Ruiz-Ramírez, J Arnau, X Serra, P Gou Meat Science 70 (4), 579-587, 2005 | 166 | 2005 |
| Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham J Ruiz-Ramírez, J Arnau, X Serra, P Gou Meat Science 72 (2), 185-194, 2006 | 162 | 2006 |
| Technologies to shorten the drying period of dry-cured meat products J Arnau, X Serra, J Comaposada, P Gou, M Garriga Meat science 77 (1), 81-89, 2007 | 161 | 2007 |
| The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry‐cured hams J Arnau, L Guerrero, C Sárraga Journal of the Science of Food and Agriculture 77 (3), 387-392, 1998 | 153 | 1998 |
| The influence of meat pH on mechanical and sensory textural properties of dry-cured ham L Guerrero, P Gou, J Arnau Meat science 52 (3), 267-273, 1999 | 147 | 1999 |
| Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications B Marcos, C Sárraga, M Castellari, F Kappen, G Schennink, J Arnau Food Packaging and Shelf Life 1 (2), 140-150, 2014 | 142 | 2014 |
| Physical and chemical changes in different zones of normal and PSE dry cured ham during processing J Arnau, L Guerrero, G Casademont, P Gou Food Chemistry 52 (1), 63-69, 1995 | 137 | 1995 |
| The effect of sodium chloride content and temperature on pork meat isotherms J Comaposada, P Gou, J Arnau Meat science 55 (3), 291-295, 2000 | 132 | 2000 |
| Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability I Cilla, J Altarriba, L Guerrero, M Gispert, L Martínez, C Moreno, JA Beltrán, ... Meat Science 72 (2), 252-260, 2006 | 124 | 2006 |
| NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham P Gou, J Comaposada, J Arnau Meat Science 63 (1), 29-34, 2003 | 119 | 2003 |
| Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or β-carotene as antioxidants and different supplemental fats JA Ruiz, L Guerrero, J Arnau, MD Guardia, E Esteve-Garcia Poultry science 80 (7), 976-982, 2001 | 116 | 2001 |
| Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages M Garriga, M Hugas, P Gou, MT Aymerich, J Arnau, JM Monfort International Journal of Food Microbiology 32 (1-2), 173-183, 1996 | 107 | 1996 |
| Study of the physicochemical and sensorial characteristics of dry‐cured hams in three pig genetic types L Guerrero, P Gou, P Alonso, J Arnau Journal of the Science of Food and Agriculture 70 (4), 526-530, 1996 | 107 | 1996 |
| Effects of temperature during the last month of ageing and of salting time on dry‐cured ham aged for six months J Arnau, L Guerrero, P Gou Journal of the Science of Food and Agriculture 74 (2), 193-198, 1997 | 106 | 1997 |
