1. A critical review of social media research in sensory-consumer science. (March 2023) Authors: Hutchings, Scott C.; Dixit, Yash; Al-Sarayreh, Mahmoud; Torrico, Damir D.; Realini, Carolina E.; Jaeger, Sara R.; Reis, Marlon M. Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. (August 2022) Authors: Pavan, Enrique; Subbaraj, Arvind K.; Eyres, Graham T.; Silcock, Patrick; Realini, Carolina E. Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. (January 2016) Authors: Baba, Yasmina; Kallas, Zein; Costa-Font, Montserrat; Gil, José María; Realini, Carolina E. Journal: Meat science Issue: Volume 111(2016:Jan.) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes. (October 2022) Authors: Realini, Carolina E.; Ares, Gastón; Antúnez, Lucía; Brito, Gustavo; Luzardo, Santiago; del Campo, Marcia; Saunders, Caroline; Farouk, Mustafa M.; Montossi, Fabio M. Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems. (30th August 2022) Authors: Zhang, Renyu; Realini, Carolina E.; Middlewood, Paul; Pavan, Enrique; Ross, Alastair B. Journal: Food chemistry Issue: Volume 386(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine. (November 2020) Authors: Knowles, Scott O.; Grace, Neville D.; Rounce, John R.; Realini, Carolina E. Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗