R. Pla

Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

E. Castella Beltran, R. Pla, J. Yuste et al. · Meat Science · 2002 · 142 citations

Food Chemistry, Sodium Chloride, Lipid Analysis +10

Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels

Pilar Trespalacios, R. Pla · Food Chemistry · 2005 · 109 citations

Engineering, Biochemistry, Chicken Meat Gels +11

Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries

E. Castella Beltran, R. Pla, J. Yuste et al. · Meat Science · 2003 · 100 citations

Food Chemistry, Nutrition, Food Analysis +12

Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin

J. Yuste, M. Mor‐Mur, Marta Capellas et al. · Food Microbiology · 1998 · 98 citations

Recovered Poultry Meat, Microbiological Quality, High Hydrostatic Pressure +7

HIGH PRESSURE PROCESSING FOR FOOD SAFETY AND PRESERVATION: A REVIEW¹

J. Yuste, Marta Capellas, R. Pla et al. · Journal of Rapid Methods & Automation in Microbiology · 2001 · 94 citations

High Hydrostatic Pressure, Food Contamination, Food Preservation +21