Mar Llauger

Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

Mar Llauger, Anna Claret, Ricard Bou et al. · Foods · 2021 · 43 citations · Full text

Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis

Ricard Bou, Mar Llauger, J. Arnau et al. · Food Chemistry · 2021 · 27 citations · Full text

Food Chemistry, Elaboration Process, Biomanufacturing +5

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

Ricard Bou, Mar Llauger, J. Arnau et al. · Meat Science · 2018 · 24 citations

Food Chemistry, Agricultural Chemistry, Commercial Parma Hams +9

Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

Ricard Bou, Mar Llauger, Rachel Joosse et al. · Food Chemistry · 2019 · 24 citations · Full text

High Hydrostatic Pressure, Engineering, Muscle Function +18

Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes

Laura López‐Mas, Anna Claret, Alejandra Bermúdez et al. · Foods · 2022 · 24 citations · Full text

Food Packaging, Textual Packaging Attributes, Consumer Research +23