| Salt in food processing; usage and reduction: a review W Albarracín, IC Sánchez, R Grau, JM Barat International Journal of Food Science & Technology 46 (7), 1329-1336, 2011 | 380 | 2011 |
| Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts E Blesa, M Aliño, JM Barat, R Grau, F Toldrá, MJ Pagán Meat Science 78 (1-2), 135-142, 2008 | 162 | 2008 |
| Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy R Grau, AJ Sánchez, J Girón, E Iborra, A Fuentes, JM Barat Food Research International 44 (1), 331-337, 2011 | 154 | 2011 |
| Influence of sodium replacement on physicochemical properties of dry-cured loin M Aliño, R Grau, F Toldrá, E Blesa, MJ Pagán, JM Barat Meat Science 83 (3), 423-430, 2009 | 135 | 2009 |
| Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride M Aliño, R Grau, F Toldrá, JM Barat Meat Science 86 (2), 331-336, 2010 | 116 | 2010 |
| Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium M Alino, R Grau, F Toldrá, E Blesa, MJ Pagán, JM Barat Meat science 85 (3), 580-588, 2010 | 112 | 2010 |
| Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process M Aliño, R Grau, A Fuentes, JM Barat Journal of Food Engineering 99 (2), 198-205, 2010 | 85 | 2010 |
| Influence of sodium replacement on the salting kinetics of pork loin M Aliño, R Grau, D Baigts, JM Barat Journal of Food Engineering 95 (4), 551-557, 2009 | 82 | 2009 |
| Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread S Verdú, F Vásquez, R Grau, E Ivorra, AJ Sánchez, JM Barat Food Control 62, 373-380, 2016 | 81 | 2016 |
| Compositional, structural design and nutritional aspects of texture-modified foods for the elderly M Gallego, JM Barat, R Grau, P Talens Trends in Food Science & Technology 119, 152-163, 2022 | 73 | 2022 |
| Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting JM Barat, R Grau, JB Ibáñez, P Fito Meat Science 69 (2), 201-208, 2005 | 72 | 2005 |
| Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images E Ivorra, J Girón, AJ Sánchez, S Verdú, JM Barat, R Grau Journal of food engineering 117 (3), 342-349, 2013 | 67 | 2013 |
| Principles of drying and smoking A Andrés, JM Barat, R Grau, P Fito Handbook of fermented meat and poultry 1, 37-50, 2007 | 57 | 2007 |
| Control of ham salting by using image segmentation AJ Sánchez, W Albarracin, R Grau, C Ricolfe, JM Barat Food Control 19 (2), 135-142, 2008 | 53 | 2008 |
| Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage S Verdu, F Vasquez, E Ivorra, AJ Sanchez, JM Barat, R Grau Journal of cereal science 65, 67-73, 2015 | 52 | 2015 |
| Influence of brine concentration on swelling pressure of pork meat throughout salting M Aliño, R Grau, A Fernández-Sánchez, A Arnold, JM Barat Meat science 86 (3), 600-606, 2010 | 52 | 2010 |
| Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems P Talens, ML Castells, S Verdú, JM Barat, R Grau Journal of Food Engineering 292, 110265, 2021 | 50 | 2021 |
| Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata) E Pérez-Esteve, A Fuentes, R Grau, I Fernández-Segovia, R Masot, ... Food Control 35 (1), 360-365, 2014 | 50 | 2014 |
| Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods C Carrascosa, P Saavedra, R Millán, JR Jaber, E Pérez, R Grau, ... Food Control 28 (2), 368-373, 2012 | 50 | 2012 |
| Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability M Flores, JM Barat, MC Aristoy, MM Peris, R Grau, F Toldrá Meat Science 72 (4), 766-772, 2006 | 50 | 2006 |
