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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 29, 2014
Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)Zein Kallas, Carolina E Realini, José Maria GilMeat Science|May 15, 2012
Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cowsMaría Pérez-Juan, Alain Kondjoyan, Pierre Picouet, et al.Meat Science|April 9, 2010
High pressure induced changes on sarcoplasmic protein fraction and quality indicatorsBegonya Marcos, Joseph P Kerry, Anne Maria MullenComprehensive Reviews in Food Science and Food Safety|June 16, 2025
Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer InsightsRenyu Zhang, Mustafa M Farouk, Carolina E Realini, et al.Meat 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.Meat Science|September 20, 2024
Tailoring meat products for the elderly: A comprehensive reviewMustafa M Farouk, Renyu Zhang, David I Jenkinson, et al.Rapid Communications in Mass Spectrometry : RCM|December 11, 2023
Volatile fingerprints of beef cooking methods using sol-gel-based solid-phase microextraction (SPME) and direct analysis in real-time mass spectrometry (DART-MS)Arvind K Subbaraj, Santanu Deb-Choudhury, Enrique Pavan, 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.Pageof 6