Detalles de la búsqueda
1.
Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2.
J Food Sci Technol
; 53(12): 4244-4257, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28115765
2.
Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life.
Foods
; 12(18)2023 Sep 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-37761169
3.
Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life.
Foods
; 11(22)2022 Nov 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36429248
4.
Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.
Foods
; 10(2)2021 Jan 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-33530607
5.
Innovative Development of Pasta with the Addition of Fish By-Products from Two Species.
Foods
; 10(8)2021 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34441666
6.
An Approach to the Spanish Consumer's Perception of the Sensory Quality of Environmentally Friendly Seabass.
Foods
; 10(11)2021 Nov 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-34828978
7.
Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice.
Foods
; 9(1)2020 Jan 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-31936325
8.
Effect of crossbreeding and gender on meat quality and fatty acid composition in pork.
Meat Sci
; 81(1): 209-17, 2009 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063984
9.
Supranutritional doses of vitamin E to improve lamb meat quality.
Meat Sci
; 149: 14-23, 2019 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-30448473
10.
Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures.
Foods
; 8(10)2019 Oct 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-31614920
11.
Extension of the display life of lamb with an antioxidant active packaging.
Meat Sci
; 80(4): 1086-91, 2008 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063841
12.
Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.
Meat Sci
; 75(3): 443-50, 2007 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063800
13.
Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.
J Agric Food Chem
; 54(13): 4674-80, 2006 Jun 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-16787014
14.
Stabilization of beef meat by a new active packaging containing natural antioxidants.
J Agric Food Chem
; 54(20): 7840-6, 2006 Oct 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-17002460
15.
Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.
Meat Sci
; 73(1): 12-21, 2006 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062049
16.
Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale.
Meat Sci
; 73(4): 581-9, 2006 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062556
17.
Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.
Meat Sci
; 72(2): 252-60, 2006 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061552
18.
Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.
Meat Sci
; 71(3): 563-70, 2005 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060934
19.
Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions.
Meat Sci
; 69(4): 789-95, 2005 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063158
20.
Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties.
Meat Sci
; 64(1): 59-67, 2003 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062663