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Active and intelligent packaging systems for a modern society
Realini, CE; Marcos, B
10.1016/j.meatsci.2014.06.031
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Active Packaging Applications for Food
Yildirim, S; Rocker, B; Pettersen, MK; Nilsen-Nygaard, J; Ayhan, Z; Rutkaite, R; Radusin, T; Suminska, P; Marcos, B; Coma, V
10.1111/1541-4337.12322
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Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
Marcos, B; Aymerich, T; Garriga, M; Arnau, J
10.1016/j.foodcont.2012.07.019
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Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M
10.1016/j.meatsci.2006.07.020
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Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams
Marcos, B; Gou, P; Serra, X; Guardia, M D; Zhen, Z Y; Hortos, M; Mach, N; te Pas, M F W; Keuning, E; Kruijt, L; Font i Furnols, M; Arnau, J
10.1016/j.meatsci.2012.08.026
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Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba)
Alvarez-Jubete, L; Valverde, J; Patras, A; Mullen, AM; Marcos, B
10.1007/s11947-013-1060-5
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Assessment in the Quality and Safety of Food of Animal Origin
Marcos, Begonya; Liu, Jingshun; Rai, Dilip K; Di Luca, Alessio; Mullen, Anne Maria
10.1002/9780470960660.ch14
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Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages
Marcos, B; Aymerich, T; Guardia, MD; Garriga, M
10.1016/j.meatsci.2006.09.020
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Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
Marcos, Begonya; Gou, Pere; Arnau, Jacint; Dolors Guardia, M; Comaposada, Josep
10.1016/j.meatsci.2020.108184
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Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham
Marcos, B; Jofre, A; Aymerich, T; Monfort, JM; Garriga, M
10.1016/j.foodcont.2007.02.005
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Consumer acceptance of high pressure processed beef-based chilled ready meals The mediating role of food-related lifestyle factors
Sorenson; Douglas Henchion; Maeve Marcos; Begonya Ward; Paddy Mullen; Anne Maria Allen; Paul
10.1016/j.meatsci.2010.09.006
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Development of biodegradable films with antioxidant properties based on polyesters containing ?-tocopherol and olive leaf extract for food packaging applications
Marcos B; Sárraga C; Castellari M; Kappen F; Schennink G; Arnau J
10.1016/j.fpsl.2014.04.002
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Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages
Marcos, B; Aymerich, T; Garriga, M
10.1111/j.1365-2621.2005.tb11477.x
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High pressure induced changes in beef muscle proteome: Correlation with quality parameters
Marcos, Begonya; Mullen, Anne Maria
10.1016/j.meatsci.2013.12.008
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High pressure induced changes on sarcoplasmic protein fraction and quality indicators
Marcos, Begonya; Kerry, Joseph P; Mullen, Anne Maria
10.1016/j.meatsci.2009.12.014
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High pressure processing of swede (Brassica napus): Impact on quality properties
Clariana, Maria; Valverde, Juan; Wijngaard, Hilde; Mullen, Anne Maria; Marcos, Begonya
10.1016/j.ifset.2011.01.011
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High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
Marcos, B; Aymerich, T; Monfort, JM; Garriga, M
10.1016/j.fm.2007.05.002
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Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage
McArdle, Ruth A; Marcos, Begonya; Kerry, Joseph P; Mullen, Anne M
10.1016/j.meatsci.2010.10.022
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Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage
McArdle, Ruth A; Marcos, Begonya; Mullen, Anne M; Kerry, Joseph P
10.1016/j.ifset.2013.04.003
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Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage
McArdle, Ruth A; Marcos, Begonya; Mullen, Anne M; Kerry, Joseph P
10.1016/j.ifset.2013.04.003
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Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings
Marcos, Begonya; Gou, Pere; Arnau, Jacint; Comaposada, Josep
10.1016/j.lwt.2016.07.054
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Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
Comaposada, J; Marcos, B; Bou, R; Gou, P
10.1016/j.foodres.2018.04.002
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Innovations in Packaging of Fermented Food Products
Marcos, Begonya; Bueno-Ferrer, Carmen; Fernandez, Avelina
10.1007/978-3-319-42457-6_15
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Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties
Fematt-Flores, Gabriela Eugenia; Aguilo-Aguayo, Ingrid; Marcos, Begonya; Camargo-Olivas, Belen Arely; Sanchez-Vega, Rogelio; Soto-Caballero, Mayra...
10.3390/coatings12020196
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Monitoring the effects of high pressure processing and temperature on selected beef quality attributes
McArdle, R; Marcos, B; Kerry, J P; Mullen, A
10.1016/j.meatsci.2010.05.001
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Omics Approaches to Meat Quality Management
Hamill, Ruth M; Marcos, Begonya; Rai, Dilip K; Mullen, Anne Maria
10.1201/b11534
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Physical Performance of Biodegradable Films Intended for Antimicrobial Food Packaging
Marcos, B; Aymerich, T; Monfort, JM; Garriga, M
10.1111/j.1750-3841.2010.01785.x
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Physical properties of sodium alginate solutions and edible wet calcium alginate coatings
Comaposada, J; Gou, P; Marcos, B; Arnau, J
10.1016/j.lwt.2015.05.043
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Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging Applications
Mulla, Mehrajfatema Zafar; Rahman, Md Ramim Tanver; Marcos, Begonya; Tiwari, Brijesh; Pathania, Shivani
10.3390/molecules26071967
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Pork belly quality variation and its association with fatness level
Albano-Gaglio, M; Zomeno, C; Tejeda, J F; Brun, A; Gispert, M; Marcos, B; Font-i-Furnols, M
10.1016/j.meatsci.2024.109482
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Pork belly quality variation and its association with fatness level
Albano-Gaglio, M; Zomeno, C; Tejeda, J F; Brun, A; Gispert, M; Marcos, B; Font-i-Furnols, M
10.1016/j.meatsci.2024.109482
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Pork belly quality variation and its association with fatness level
Albano-Gaglio, M; Zomeno, C; Tejeda, J F; Brun, A; Gispert, M; Marcos, B; Font-i-Furnols, M
10.1016/j.meatsci.2024.109482
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Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages
Garriga, M; Marcos, B; Martin, B; Veciana-Nogues, MT; Bover-Cid, S; Hugas, M; Aymerich, T
10.4315/0362-028X-68.11.2341
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Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality
Marcos, B; Gou, P; Guardia, M D; Hortos, M; Colleo, M; Mach, N; te Pas, M F W; Keuning, E; Kruijt, L; Tibau, J; Gispert, M; Arnau, J
10.1016/j.meatsci.2012.10.014
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Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food Packaging
Ortenzi, Marco Aldo; Gazzotti, Stefano; Marcos, Begonya; Antenucci, Stefano; Camazzola, Stefano; Piergiovanni, Luciano; Farina, Hermes; Di Silvestro,...
10.3390/polym12051183
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The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly
Font-i-Furnols, Maria; Albano-Gaglio, Michela; Brun, Albert; Tejeda, Juan Florencio; Gispert, Marina; Marcos, Begonya; Zomeno, Cristina
10.1016/j.meatsci.2023.109263
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The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics
Zomeno, Cristina; Albano-Gaglio, Michela; Brun, Albert; Marcos, Begonya; Font-i-Furnols, Maria
10.1016/j.meatsci.2024.109632
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Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
Marcos, B; Aymerich, T; Monfort, JM; Garriga, M
10.1016/j.ijfoodmicro.2007.06.003
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Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies
Albano-Gaglio, Michela; Mishra, Puneet; Erasmus, Sara W; Tejeda, Juan Florencio; Brun, Albert; Marcos, Begonya; Zomeno, Cristina; Font-i-Furnols,...
10.1016/j.meatsci.2024.109645
