M. Pla

Are Organic Foods Safer or Healthier Than Conventional Alternatives

Organic agriculture in the twenty-first century

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Control of bioflavour and safety in fermented sausages: first results of a European project

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

Modern Trends in Hyperspectral Image Analysis: A Review

Are Organic Foods Safer or Healthier Than Conventional Alternatives?

Better Quality Food and Beverages: The Role of near Infrared Spectroscopy

Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities

Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology

A comparison of the carcass traits and meat quality of conventionally and organically produced rabbits