Publications by authors named "Raul Grau"

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In Vitro Antioxidant and Antidiabetic Effects of Atlantic Mackerel and Sardine By-Product Hydrolysates.
Cristina Fuentes, Samuel Verdú, Raúl Grau, José Manuel Barat, Ana Fuentes

Mar Drugs· October 2025

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In Vivo Assessment of the Photoprotective Potential of Underutilized Carob Fractions by Using .
Héctor Gómez-Llorente, Samuel Furones, Noelia Castillejo, Sara Tortajada, Samuel Verdú, Raúl Grau

Plants (Basel)· October 2025

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Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance.
Sergio Hernández, Samuel Verdú, Pau Talens, Raúl Grau

Foods· July 2025

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Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques.
María Cardona, Jose M Barat, Isabel Fernández-Segovia, Raúl Grau

Food Sci Technol Int· November 2024

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Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations.
Marta Gallego, Raúl Grau, Pau Talens

Meat Sci· December 2023

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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health.
Raúl Grau, Sergio Hernández, Samuel Verdú, José M Barat, Pau Talens

Meat Sci· December 2022

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Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans.
Samuel Verdú, Cristina Fuentes, José M Barat, Raúl Grau

Comput Biol Med· June 2022

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Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents.
Susana Ribes, Raquel Estarriaga, Raúl Grau, Pau Talens

Food Funct· September 2021

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to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging.
Samuel Verdu, Alberto J Perez, Conrado Carrascosa, José M Barat, Pau Talens, Raúl Grau

Int J Environ Res Public Health· February 2021

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Evaluation of the influence of food intake on the incorporation and excretion kinetics of mesoporous silica particles in C.elegans.
Samuel Verdú, María Ruiz-Rico, José M Barat, Raúl Grau

Chem Biol Interact· January 2021

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Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: A study on C. elegans.
Samuel Verdú, María Ruiz-Rico, Alberto J Perez, José M Barat, Pau Talens, Raúl Grau

Environ Toxicol Pharmacol· November 2020

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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.
Samuel Verdú, José M Barat, Raúl Grau

Food Chem· February 2019

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Influence of potential pulses amplitude sequence in a voltammetric electronic tongue (VET) applied to assess antioxidant capacity in aliso.
Esteban Fuentes, Miguel Alcañiz, Laura Contat, Edwin O Baldeón, José M Barat, Raúl Grau

Food Chem· June 2017

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Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix.
Samuel Verdú, José M Barat, Cecibel Alava, Raúl Grau

Food Chem· June 2017

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Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis.
Eugenio Ivorra, Samuel Verdu, Antonio J Sánchez, Raúl Grau, José M Barat

Sensors (Basel)· October 2016

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Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study.
Joel Girón, Luís Gil-Sánchez, Eduardo García-Breijo, M Jesús Pagán, José M Barat, Raúl Grau

Meat Sci· August 2015

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Classification of unaltered and altered dry-cured ham by impedance spectroscopy: a preliminary study.
Carlos De Jesús, Guadalupe Hernández-Coronado, Joel Girón, José M Barat, M Jesús Pagan, Raúl Grau

Meat Sci· December 2014

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Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
Marta Aliño, Raúl Grau, Fidel Toldrá, Ester Blesa, M Jesús Pagán

Meat Sci· July 2010

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Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
Trinidad Pérez-Palacios, Jorge Ruiz, Diana Martín, Raúl Grau, Teresa Antequera

J Sci Food Agric· April 2010

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Study of salting and post-salting stages of fresh and thawed Iberian hams.
Raúl Grau, William Albarracín, Fidel Toldrá, Teresa Antequera, José M Barat

Meat Sci· August 2008

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Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation.
José M Barat, Raúl Grau, J B Ibáñez, María J Pagán, Mónica Flores

Meat Sci· April 2006

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Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.
Mónica Flores, José M Barat, M-Concepción Aristoy, María M Peris, Raúl Grau

Meat Sci· April 2006

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