Irene Cilla

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

Luis Martı́nez, Djamel Djenane, Irene Cilla et al. · Food Chemistry · 2004 · 127 citations

Meat Packaging, Shelf Life, Food Packaging +8

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere

Luis Martı́nez, Djamel Djenane, Irene Cilla et al. · Meat Science · 2005 · 125 citations

Carbon Dioxide, Meat Packaging, Shelf Life +9

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

Irene Cilla, J. Altarriba, Luís Guerrero et al. · Meat Science · 2005 · 84 citations

Animal Physiology, Dry-cured Ham Acceptability, Animal Science +10

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

Luis Martı́nez, Irene Cilla, José Antonio Beltrán et al. · Journal of the Science of Food and Agriculture · 2006 · 84 citations

Sodium Chloride, Nutrition, Food Analysis +19

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

Helena Resano, Ana I. Sanjuán, Irene Cilla et al. · Meat Science · 2009 · 69 citations

Food Choice, Sensory Attributes, Behavioral Sciences +9