Showing results (1-10 of 19) with videos related to
Sort By:
Pageof 2
Meat Science|July 19, 2014
Active and intelligent packaging systems for a modern societyCarolina E Realini, Begonya MarcosMeat Science|January 29, 2014
High pressure induced changes in beef muscle proteome: correlation with quality parametersBegonya Marcos, Anne Maria MullenMeat Science|April 9, 2010
High pressure induced changes on sarcoplasmic protein fraction and quality indicatorsBegonya Marcos, Joseph P Kerry, Anne Maria MullenMeat Science|November 9, 2011
Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausagesBegonya Marcos, Teresa Aymerich, M Dolors Guardia, et al.Food Microbiology|November 13, 2007
High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked hamBegonya Marcos, Teresa Aymerich, Josep M Monfort, et al.International Journal of Food Microbiology|July 17, 2007
Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked hamBegonya Marcos, Teresa Aymerich, Josep M Monfort, et al.Journal of Food Science|May 4, 2011
Physical performance of biodegradable films intended for antimicrobial food packagingBegonya Marcos, Teresa Aymerich, Josep M Monfort, et al.Meat Science|June 3, 2020
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating compositionBegonya Marcos, Pere Gou, Jacint Arnau, et al.Meat Science|December 1, 2010
Influence of HPP conditions on selected beef quality attributes and their stability during chilled storageRuth A McArdle, Begonya Marcos, Joseph P Kerry, et al.Molecules (Basel, Switzerland)|April 3, 2021
Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging ApplicationsMehrajfatema Zafar Mulla, Md Ramim Tanver Rahman, Begonya Marcos, et al.Pageof 2