G. Torrescano

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Meat Science · 2001 · 246 citations

Ascorbic Acid, Nutrition, Meat Packaging +10

Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics

G. Torrescano, Armida Sánchez‐Escalante, Begoña Giménez et al. · Meat Science · 2002 · 240 citations

Animal Physiology, Bovine Muscles, Muscle Function +10

Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Journal of Food Science · 2003 · 160 citations

Nutrition, Shelf Life, Beef Patties +19

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

Armida Sánchez‐Escalante, G. Torrescano, Djamel Djenane et al. · Journal of the Science of Food and Agriculture · 2003 · 79 citations

Nutrition, Shelf Life, Beef Patties +16

Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties

Armida Sánchez‐Escalante, G. Torrescano, Djamel Djenane et al. · Food Science and Technology International · 2003 · 39 citations

Food Packaging, Beef Patties, Food Analysis +18