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Meat Science|August 21, 2024
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristicsCristina Zomeño, Michela Albano-Gaglio, Albert Brun, et al.Meat 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.Journal of Food Protection|November 23, 2005
Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausagesMargarita Garriga, Begonya Marcos, Belén Martin, et al.Meat Science|June 29, 2023
The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork bellyMaria Font-I-Furnols, Michela Albano-Gaglio, Albert Brun, et al.Polymers|May 28, 2020
Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food PackagingMarco Aldo Ortenzi, Stefano Gazzotti, Begonya Marcos, et al.Meat Science|September 12, 2024
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork belliesMichela Albano-Gaglio, Puneet Mishra, Sara W Erasmus, et al.Meat Science|August 14, 2024
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impactBegonya Marcos, Paula Quinteiro, Michela Albano-Gaglio, et al.Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Active Packaging Applications for FoodSelçuk Yildirim, Bettina Röcker, Marit Kvalvåg Pettersen, et al.Food Research International (Ottawa, Ont.)|December 10, 2024
Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat contentMichela Albano-Gaglio, Carlos A Esquerre, Colm P O'Donnell, et al.Pageof 2