Cristina Botineştean

Potential applications for virtual and augmented reality technologies in sensory science

Emily Crofton, Cristina Botineştean, Mark A. Fenelon et al. · Innovative Food Science & Emerging Technologies · 2019 · 144 citations

Engineering, Design, Virtual Reality +13

The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

Cristina Botineştean, Derek F. Keenan, Joe P. Kerry et al. · LWT · 2016 · 121 citations

Elderly Consumers, Nutrition, Meat Packaging +7

Development of novel fortified beef patties with added functional protein ingredients for the elderly

Sephora Baugreet, Joseph P. Kerry, Cristina Botineştean et al. · Meat Science · 2016 · 81 citations

Nutrition, Animal Science, Animal Nutrition +7

Artificial meat tenderization using plant cysteine proteases

Mohammed Gagaoua, Amira Leila Dib, Nedjoua Lakhdara et al. · Current Opinion in Food Science · 2020 · 64 citations · Full text

Biotechnology, Alternative Protein Source, Meat Quality +2

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage

Derek F. Keenan, Virginia C. Resconi, Thomas J. Smyth et al. · Meat Science · 2015 · 51 citations

Nutrition, Partial-fat Substitutions, Eating Quality +7