E. Petri

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

M.J. Beriain, Inmaculada Gómez, E. Petri et al. · Meat Science · 2010 · 89 citations

Fatty Acid Profiles, Food Analysis, Inulin-enriched Sausages +6

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds

K. Insausti, Víctor Goñi, E. Petri et al. · Meat Science · 2005 · 63 citations

Animal Physiology, Volatile Compounds, Animal Nutrition +7

Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables

E. Petri, M. O. Alvarez Rodríguez, Silvia García · International Journal of Environmental Research and Public Health · 2015 · 48 citations · Full text

Food Contaminant, Food Preservation, Food Processing Facilities +24

Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale

E. Petri, Raquel Virto, M.C. Mottura et al. · Journal of Food Protection · 2021 · 23 citations · Full text

Engineering, Agricultural Economics, Food Contaminant +24

Effect of Preservative Agents on the Respiration Rate of Minimally Processed Potato ( <i>Solanum tuberosum</i> cv. Monalisa)

E. Petri, Cristina Arroqui, Ignacio Angós et al. · Journal of Food Science · 2008 · 16 citations