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Meat 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|October 8, 2010
Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factorsDouglas Sorenson, Maeve Henchion, Begonya Marcos, et al.Meat Science|July 19, 2014
Active and intelligent packaging systems for a modern societyCarolina E Realini, Begonya MarcosPolymers|August 10, 2021
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An OverviewDiako Khodaei, Carlos Álvarez, Anne Maria MullenJournal of Agricultural and Food Chemistry|December 30, 2020
The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated PathwaysMohammed Gagaoua, Declan Troy, 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.Pageof 7