M. Mor‐Mur

Emerging Bacterial Pathogens in Meat and Poultry: An Overview

M. Mor‐Mur, J. Yuste · Food and Bioprocess Technology · 2009 · 161 citations

Agriculture, Microbiology, Veterinary Microbiology +12

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 · 144 citations

Agriculture, Food Science, Poultry Science +16

High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis

M. Mor‐Mur, J. Yuste · Meat Science · 2003 · 123 citations

Agriculture, Food Science, Materials Engineering +17

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

Agriculture, Food Science, Poultry Science +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

Agriculture, Food Science, Microbiology +16