Raul Grau

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Raul Grau

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Raul Grau (Raúl Grau)

Universidad Politécnica de Valencia

Publications: 22 | Citations: 87 | G-Index: 8 | H-Index: 6

Interests: Food Science, Aeronautics & Aerospace Engineering, Electrical & Electronic Engineering

Collaborated with 37 co-authors from 2004 to 2011; Cited by 138 authors

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Publications (22)

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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
Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy (Citations: 1)

Raúl Grau, Antonio J. Sánchez, Joel Girón, Eugenio Iborra, Ana Fuentes, Jose M. Barat

Journal: Food Research International - FOOD RES INT , vol. 44, no. 1, pp. 331-337, 2011
Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (Citations: 3)

M. Aliño, R. Grau, F. Toldrá, J. M. Barat

Journal: Meat Science - MEAT SCI , vol. 86, no. 2, pp. 331-336, 2010
Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process (Citations: 1)

M. Aliño, R. Grau, A. Fuentes, J. M. Barat

Journal: Journal of Food Engineering - J FOOD ENG , vol. 99, no. 2, pp. 198-205, 2010
Influence of brine concentration on swelling pressure of pork meat throughout salting (Citations: 2)

M. Aliño, R. Grau, A. Fernández-Sánchez, A. Arnold, J. M. Barat

Journal: Meat Science - MEAT SCI , vol. 86, no. 3, pp. 600-606, 2010

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Citations (87 times by 54 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
PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

R. Caponero, E. A. V. Santos, C. T. Buschinelli, M. Ferracini, C. A. Ngoh

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A446-A446, 2011
PND28 Cost-Effectiveness Analysis of Interferons and Glatiramer Acetate as First Line Treatments in Remitting – Relapsing Multiple Sclerosis Spanish Patients

R. Sánchez-de la Rosa, E. Sabater, M. A. Casado

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A322-A322, 2011
Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

Weizheng Sun, Chun Cui, Mouming Zhao, Qiangzhong Zhao, Bao Yang

Journal: Food Chemistry - FOOD CHEM , vol. 124, no. 1, pp. 336-341, 2011
PRM47 Review of Clinician and Observer Reported Outcomes Measures Translation Methodologies

K. M. Zarzar

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A429-A429, 2011

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Co-authors (37)

Journals (8)

Keywords (39)

Publications (22)

BibTeX | RIS | RefWorks Download

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production (Citations: 1)

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy (Citations: 1)

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (Citations: 3)

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process (Citations: 1)

Influence of brine concentration on swelling pressure of pork meat throughout salting (Citations: 2)

Citations (87 times by 54 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

PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

PND28 Cost-Effectiveness Analysis of Interferons and Glatiramer Acetate as First Line Treatments in Remitting – Relapsing Multiple Sclerosis Spanish Patients

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

PRM47 Review of Clinician and Observer Reported Outcomes Measures Translation Methodologies


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Publications (22) BibTeX | RIS | RefWorks Download

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production (Citations: 1)

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy (Citations: 1)

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (Citations: 3)

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process (Citations: 1)

Influence of brine concentration on swelling pressure of pork meat throughout salting (Citations: 2)

Publications (22)

BibTeX | RIS | RefWorks Download