Publications by authors named "Elsa Lloret"

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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, Elsa Lloret

Food Res Int· January 2025

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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, Elsa Lloret

Meat Sci· November 2024

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Fatty acid composition and parasitism of European sardine () and anchovy () populations in the northern Catalan Sea in the context of changing environmental conditions.
Sebastian Biton-Porsmoguer, Ricard Bou, Elsa Lloret, Manuel Alcaide, Josep Lloret

Conserv Physiol· December 2020

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Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.
Elsa Lloret, Avelina Fernandez, Raul Trbojevich, Jacint Arnau, Pierre A Picouet

Meat Sci· August 2016

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The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.
Kathrine Holmgaard Bak, Gunilla Lindahl, Anders H Karlsson, Elsa Lloret, Pere Gou

Meat Sci· October 2013

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Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices.
Amparo Llorens, Elsa Lloret, Pierre Picouet, Avelina Fernandez

Int J Food Microbiol· August 2012

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High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
Kathrine Holmgaard Bak, Gunilla Lindahl, Anders H Karlsson, Elsa Lloret, Gabriele Ferrini

Meat Sci· March 2012

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Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat.
Avelina Fernández, Pierre Picouet, Elsa Lloret

J Food Prot· December 2010

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Cellulose-silver nanoparticle hybrid materials to control spoilage-related microflora in absorbent pads located in trays of fresh-cut melon.
Avelina Fernández, Pierre Picouet, Elsa Lloret

Int J Food Microbiol· August 2010

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