V. Alonso

The combined effects of superchilling and packaging on the shelf life of lamb

Marc Bellés, V. Alonso, Pedro Roncalés et al. · Meat Science · 2017 · 55 citations

Shelf Life, Meat Packaging, Food Packaging +6

Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

Juan Calanche, S. Samayoa, V. Alonso et al. · Food Control · 2013 · 39 citations

Aquatic Food System, Aquaculture, Fresh Fish Salmon +7

Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions

Marc Bellés, V. Alonso, Pedro Roncalés et al. · Meat Science · 2017 · 36 citations

Food Chemistry, Nutrition, Retail Conditions +8

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb

Marc Bellés, L.N. Leal, Victoria D. Diaz et al. · Food Chemistry · 2017 · 36 citations

Animal Physiology, Nutrition, Nutrient Physiology +10

Antioxidant diet supplementation and lamb quality throughout preservation time

E. Muela, V. Alonso, M.M. Campo et al. · Meat Science · 2014 · 34 citations

Animal Nutrition, Nutrition, Antioxidant Diet Supplementation +1