Projects per year
Personal profile
Education/Academic qualification
Ph. D., Universitat Autònoma de Barcelona (UAB)
Award Date: 20 Nov 2009
Postgraduate, IDEC (Universitat Pompeu Fabra. UPF)
Award Date: 1 Feb 2003
Degree, Universitat de Barcelona
Award Date: 8 Jul 2002
University diploma, City University London
Award Date: 1 Aug 1998
Basic secondary school education
Award Date: 8 Jul 1994
External positions
Research Assistant
1 Jan 2002 → 1 Jan 2004Ayudante de organización
1 Jan 1995 → 1 Jan 1996Fingerprint
Dive into the research topics where Anna Zamora Viladomiu is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Projects
- 2 Finished
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EFECTOS BIOCLIMATICOS EN OVINO Y CAPRINO: NIVELES DE RESPUESTA, DESARROLLO DE SENSORES Y NUEVAS ESTRATEGIAS DE CONTROL
Abdelrahmankamal Salama, A., Ferrer Ramis, C., Aragonés Ortíz, R., Castillo López, V., Rovai ., M., de Almeida, A. M., Caja Lopez, G., Casals Costa, R., Castro Navarro, N., Oliver Malagelada, J., Prim Sabria, M., Rullan Ayza, M., Such Marti, F. X. & Zamora Viladomiu, A.
Ministerio de Economia y Competitividad (MINECO)
1/01/14 → 31/12/17
Project
Research Output
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An in-line optical technology to control the emulsification degree in a continuous industrial emulsifier for meat sausage production
González-Martínez, Z., Zamora, A., Mor-Mur, M. & Castillo, M., Feb 2021, In : LWT. 137, 110562.Research output: Contribution to journal › Article › Research › peer-review
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Rapid quantification of riboflavin in milk by front-face fluorescence spectroscopy: A preliminary study
Alvarado, U., Zamora, A., Liu, J., Saldo, J. & Castillo, M., 2020, In : Foods. 9, 1, 6.Research output: Contribution to journal › Article › Research › peer-review
Open Access1 Citation (Scopus) -
The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk
Ayala, N., Zamora, A., Rinnan, Å., Saldo, J. & Castillo, M., Sep 2020, In : Journal of Food Composition and Analysis. 92, 103569.Research output: Contribution to journal › Article › Research › peer-review
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Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses
Juan Godoy, B., Trujillo Mesa, A. J., Zamora Viladomiu, A. & Mayta-Hancco, J., 1 Aug 2019, In : LWT. 110, p. 292-298 7 p.Research output: Contribution to journal › Article › Research
3 Citations (Scopus) -
Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics
Zamora Vialdomiu, A., Trujillo Mesa, A. J., Rodarte, D. & Juan Godoy, B., 1 Jun 2018, In : LWT. 92, p. 108-115Research output: Contribution to journal › Article › Research › peer-review
15 Citations (Scopus)