| Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham I Muñoz, M Rubio-Celorio, N Garcia-Gil, MD Guàrdia, E Fulladosa Journal of Food Engineering 166, 148-155, 2015 | 41 | 2015 |
| Laser-light backscattering response to water content and proteolysis in dry-cured ham E Fulladosa, M Rubio-Celorio, JL Skytte, I Muñoz, P Picouet Food control 77, 235-242, 2017 | 16 | 2017 |
| Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing M Rubio-Celorio, E Fulladosa, N Garcia-Gil, HC Bertram Journal of food engineering 169, 291-297, 2016 | 16 | 2016 |
| Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response M Rubio-Celorio, N Garcia-Gil, P Gou, J Arnau, E Fulladosa Meat science 100, 91-96, 2015 | 11 | 2015 |
| Technologies to determine quality parameters and the effect of high pressure processing on dry-cured ham M Rubio Celorio Universitat de Girona, 2015 | | 2015 |
| Cafè, nutrició i salut MR Celorio TECA: Tecnologia i Ciència dels Aliments, 17-24, 2011 | | 2011 |
