Carmen Sárraga

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

Begonya Marcos, Carmen Sárraga, Massimo Castellari et al. · Food Packaging and Shelf Life · 2014 · 117 citations

Agriculture, Food Science, Materials Science +17

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

M. Clariana, Luís Guerrero, Carmen Sárraga et al. · Innovative Food Science & Emerging Technologies · 2011 · 109 citations

Agriculture, Food Science, Nutritional Sciences +17

The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams

J. Arnau, Luís Guerrero, Carmen Sárraga · Journal of the Science of Food and Agriculture · 1998 · 98 citations

Agriculture, Food Science, Food Chemistry +11

Comparison of calpain and cathepsin (B, L and D) activities during dry‐cured ham processing from heavy and light large white pigs

Carmen Sárraga, Marta Gil, J.A. Garcı́a-Regueiro · Journal of the Science of Food and Agriculture · 1993 · 91 citations

Agriculture, Animal Sciences, Food Science +14

Effect of curing salt and phosphate on the activity of porcine muscle proteases

Carmen Sárraga, Marta Gil, J. Arnau et al. · Meat Science · 1989 · 84 citations

Life Sciences, Biochemistry, Food Science +8