C. Sárraga

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

Andreas Landl, Maribel Abadías, C. Sárraga et al. · Innovative Food Science & Emerging Technologies · 2010 · 222 citations

Food Chemistry, Food Preservation, High Pressure Processing +5

Glutathione Peroxidase Activity, TBARS, and α-Tocopherol in Meat from Chickens Fed Different Diets

Ciriaco Maraschiello, C. Sárraga, José Antonio Garcı́a Regueiro · Journal of Agricultural and Food Chemistry · 1999 · 158 citations

Quality pork genes and meat production

Graham Plastow, D. Carrión, Marta Gil et al. · Meat Science · 2005 · 82 citations

Quality Pork Genes, Animal Science, Genetics +8

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

X. Serra, Narcı́s Grèbol, María Dolors Guárdia et al. · Meat Science · 2006 · 56 citations

Sensory Attributes, High Pressure, Different Process Stages +3

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles

C.E. Realini, M. Pérez-Juan, P. Gou et al. · Meat Science · 2013 · 51 citations

Animal Physiology, Animal Performance, Muscle Function +13