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Co-authors
(8)
Raul Grau (Raúl Grau)
4
Jose Manuel Barat
4
Teresa Antequera
2
Fidel Toldra (Fidel Toldrá)
1
Gonzalo Clemente
1
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Food Control
1
INT J FOOD ENG
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J FOOD ENG
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Authors
William Albarracin
Edit
William Albarracin (William Albarracín)
Universidad Nacional de Colombia
Publications: 4
|
Citations: 14
|
G-Index: 3
|
H-Index: 2
The information is calculated based on the tens of millions of scholarly articles currently discoverable within Microsoft Academic Search. As more content gets indexed, the accuracy and completeness will continue to improve.
Interests:
Food Science
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Collaborated with
8 co-authors
from 2007 to 2011
; Cited by
41 authors
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Publications
(4)
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Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
(
Citations: 1
)
Raúl Grau
,
William Albarracín
,
M. Trinidad Pérez
,
Teresa Antequera
,
José M. Barat
Journal:
Journal of Food Engineering - J FOOD ENG
, vol. 104, no. 2, pp. 316-321, 2011
Control of ham salting by using image segmentation
(
Citations: 8
)
A. J. Sánchez
,
W. Albarracin
,
R. Grau
,
C. Ricolfe
,
J. M. Barat
Journal:
Food Control
, vol. 19, no. 2, pp. 135-142, 2008
Study of salting and post-salting stages of fresh and thawed Iberian hams
(
Citations: 3
)
Raúl Grau
,
William Albarracín
,
Fidel Toldrá
,
Teresa Antequera
,
José M. Barat
Journal:
Meat Science - MEAT SCI
, vol. 79, no. 4, pp. 677-682, 2008
Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
(
Citations: 2
)
Raul Grau
,
William Albarracin
,
Gonzalo Clemente
,
Jose Manuel Barat
Journal:
International Journal of Food Engineering - INT J FOOD ENG
, vol. 3, no. 5, 2007
Order by:
Citations
(14 times by 13 publications)
PIH23 Cost-Effectiveness of Guanfacine Extended Release as an Adjunctive Therapy to a Psychostimulant Compared to Psychostimulant Monotherapy for the Treatment of Attention Deficit/Hyperactivity Disorder in Children and Adolescents
V. Sikirica
,
M. Erder
,
J. Xie
,
D. Macaulay
,
M. Diener
,
P. Hodgkins
,
E. Q. Wu
Journal:
Journal of Food Engineering - J FOOD ENG
, vol. 14, no. 7, pp. A401-A402, 2011
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
(
Citations: 1
)
Trinidad Pérez-Palacios
,
Jorge Ruiz
,
Jose Manuel Barat
,
María Concepción Aristoy
,
Teresa Antequera
Journal:
Meat Science - MEAT SCI
, vol. 85, no. 1, pp. 121-126, 2010
Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses
(
Citations: 1
)
Abdullah Iqbal
,
Nektarios A. Valous
,
Fernando Mendoza
,
Da-Wen Sun
,
Paul Allen
Journal:
Meat Science - MEAT SCI
, vol. 84, no. 3, pp. 455-465, 2010
Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review
(
Citations: 2
)
Nektarios A. Valous
,
Fernando Mendoza
,
Da-Wen Sun
Journal:
Trends in Food Science & Technology - TRENDS FOOD SCI TECHNOL
, vol. 21, no. 1, pp. 26-43, 2010
New vision technology for multidimensional quality monitoring of continuous frying of meat
(
Citations: 1
)
Søren Blond Daugaard
,
Jens Adler-Nissen
,
Jens Michael Carstensen
Journal:
Food Control
, vol. 21, no. 5, pp. 626-632, 2010
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