José Manuel Barat Baviera

Research interests

Publications

• Re‐evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs

  EFSA Journal · 2023 · https://doi.org/10.2903/j.efsa.2023.6857

• Food manufacturing processes and technical data used in the exposure assessment of food enzymes

  EFSA Journal · 2023 · https://doi.org/10.2903/j.efsa.2023.8094

• Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

  Trends in Food Science & Technology · 2021 · 10.1016/j.tifs.2021.12.008

• Scientific Guidance for the submission of dossiers on Food Enzymes

  EFSA Journal · 2021 · https://doi.org/10.2903/j.efsa.2021.6851

• Update of the risk assessment of di‐butylphthalate (DBP), butyl‐benzyl‐phthalate (BBP), bis(2‐ethylhexyl)phthalate (DEHP), di‐isononylphthalate (DINP) and di‐isodecylphthalate (DIDP) for use in food contact materials

  EFSA Journal · 2019 · https://doi.org/10.2903/j.efsa.2019.5838

• Characterisation of microorganisms used for the production of food enzymes

  EFSA Journal · 2019 · https://doi.org/10.2903/j.efsa.2019.5741

• Enhanced antimicrobial activity of essential oil components immobilized on silica particles

  Food Chemistry · 2017 · 10.1016/j.foodchem.2017.04.118

• Salt in food processing; usage and reduction: a review

  International Journal of Food Science & Technology · 2011 · 10.1111/j.1365-2621.2010.02492.x

• Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

  Meat Science · 2011 · 10.1016/j.meatsci.2011.07.023

• Enzyme-Responsive Intracellular Controlled Release Using Nanometric Silica Mesoporous Supports Capped with “Saccharides”

  ACS Nano · 2010 · 10.1021/nn101499d

• Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

  Food Research International · 2010 · 10.1016/j.foodres.2010.10.011

• Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

  Food Chemistry · 2009 · 10.1016/j.foodchem.2009.09.036

• Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

  Food Chemistry · 2009 · 10.1016/j.foodchem.2009.04.056

• Enzyme‐Responsive Controlled Release Using Mesoporous Silica Supports Capped with Lactose

  Angewandte Chemie International Edition · 2009 · 10.1002/anie.200900880

• Controlled release of vitamin B2 using mesoporous materials functionalized with amine-bearing gate-like scaffoldings

  Journal of Controlled Release · 2008 · 10.1016/j.jconrel.2008.07.037

• Extending and measuring the quality of fresh-cut fruit and vegetables: a review

  Trends in Food Science & Technology · 2007 · https://doi.org/10.1016/j.tifs.2007.03.011

• Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

  Meat Science · 2007 · 10.1016/j.meatsci.2007.07.008

• Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

  Food Chemistry · 2006 · 10.1016/j.foodchem.2006.10.040

• Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

  Trends in Food Science & Technology · 2006 · 10.1016/j.tifs.2006.11.027

• Influence of brine concentration on Atlantic salmon fillet salting

  Journal of Food Engineering · 2006 · 10.1016/j.jfoodeng.2006.05.018

• A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)

  Journal of Food Engineering · 2006 · 10.1016/j.jfoodeng.2006.01.053

• Cod salting manufacturing analysis

  Food Research International · 2003 · 10.1016/s0963-9969(02)00178-3

• Influence of Increasing Brine Concentration in the Cod‐Salting Process

  Journal of Food Science · 2002 · 10.1111/j.1365-2621.2002.tb08747.x

• Vacuum impregnation for development of new dehydrated products

  Journal of Food Engineering · 2001 · 10.1016/s0260-8774(00)00226-0

• Use of vacuum impregnation in food salting process

  Journal of Food Engineering · 2001 · 10.1016/s0260-8774(00)00219-3

Current projects

No projects listed.