Publications by authors named "Begonya Marcos"

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Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies.
Michela Albano-Gaglio, Puneet Mishra, Sara W Erasmus, Juan Florencio Tejeda, Albert Brun, Begonya Marcos

Meat Sci· January 2025

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Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content.
Michela Albano-Gaglio, Carlos A Esquerre, Colm P O'Donnell, Israel Muñoz, Gamal ElMasry, Begonya Marcos

Food Res Int· January 2025

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The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics.
Cristina Zomeño, Michela Albano-Gaglio, Albert Brun, Begonya Marcos, Maria Font-I-Furnols

Meat Sci· December 2024

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Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact.
Begonya Marcos, Paula Quinteiro, Michela Albano-Gaglio, Israel Muñoz, Anna Claret

Meat Sci· November 2024

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The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly.
Maria Font-I-Furnols, Michela Albano-Gaglio, Albert Brun, Juan Florencio Tejeda, Marina Gispert, Begonya Marcos

Meat Sci· October 2023

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Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging Applications.
Mehrajfatema Zafar Mulla, Md Ramim Tanver Rahman, Begonya Marcos, Brijesh Tiwari, Shivani Pathania

Molecules· March 2021

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Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition.
Begonya Marcos, Pere Gou, Jacint Arnau, Mª Dolors Guàrdia, Josep Comaposada

Meat Sci· November 2020

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Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food Packaging.
Marco Aldo Ortenzi, Stefano Gazzotti, Begonya Marcos, Stefano Antenucci, Stefano Camazzola

Polymers (Basel)· May 2020

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Active Packaging Applications for Food.
Selçuk Yildirim, Bettina Röcker, Marit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Zehra Ayhan, Begonya Marcos

Compr Rev Food Sci Food Saf· January 2018

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Active and intelligent packaging systems for a modern society.
Carolina E Realini, Begonya Marcos

Meat Sci· November 2014

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High pressure induced changes in beef muscle proteome: correlation with quality parameters.
Begonya Marcos, Anne Maria Mullen

Meat Sci· May 2014

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Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage.
Ruth A McArdle, Begonya Marcos, Joseph P Kerry, Anne M Mullen

Meat Sci· March 2011

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Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factors.
Douglas Sorenson, Maeve Henchion, Begonya Marcos, Paddy Ward, Anne Maria Mullen

Meat Sci· January 2011

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Physical performance of biodegradable films intended for antimicrobial food packaging.
Begonya Marcos, Teresa Aymerich, Josep M Monfort, Margarita Garriga

J Food Sci· October 2010

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High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
Begonya Marcos, Joseph P Kerry, Anne Maria Mullen

Meat Sci· May 2010

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High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
Begonya Marcos, Teresa Aymerich, Josep M Monfort, Margarita Garriga

Food Microbiol· February 2008

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Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
Begonya Marcos, Teresa Aymerich, Josep M Monfort, Margarita Garriga

Int J Food Microbiol· November 2007

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Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages.
Begonya Marcos, Teresa Aymerich, M Dolors Guardia, Margarita Garriga

Meat Sci· May 2007

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Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.
Margarita Garriga, Begonya Marcos, Belén Martin, M Teresa Veciana-Nogués, Sara Bover-Cid

J Food Prot· November 2005

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