C. Gorraiz

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Current research in meat color

Effects of ascorbic acid andα-lipoic acid on performance and meat quality of broilers subjected to heat stress

Essential oils from aromatic herbs as antimicrobial agents

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere Packaging

Improving Protein Expression, Stability, and Function with ProteinMPNN

Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Impact of Heat Stress on Poultry Production

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere