1. Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage. (15th November 2019) Authors: Guerrero, Ana; Ferrero, Sofía; Barahona, Marta; Boito, Bruna; Lisbinski, Eduardo; Maggi, Filippo; Sañudo, Carlos Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 2(2020) Page Start: 656 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of Enrichment with Polyunsaturated Fatty Acids (Omega‐3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations. Issue 11 (11th October 2014) Authors: Pérez‐Juan, María; Realini, Carolina E.; Barahona, Marta; Sarriés, Maria Victoria; del Mar Campo, Maria; Beriain, María José; Vitale, Mauro; Gil, Marta; Albertí, Pere Journal: Journal of food science Issue: Volume 79:Issue 11(2014) Page Start: S2377 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences. (March 2016) Authors: Resconi, Virginia C.; Keenan, Derek F.; Barahona, Marta; Guerrero, Luis; Kerry, Joseph P.; Hamill, Ruth M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 66(2016) Page Start: 284 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗