| Extension of the display life of lamb with an antioxidant active packaging J Camo, JA Beltrán, P Roncalés Meat Science 80 (4), 1086-1091, 2008 | 335 | 2008 |
| The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere A Sánchez-Escalante, D Djenane, G Torrescano, JA Beltrán, P Roncalés Meat Science 58 (4), 421-429, 2001 | 335 | 2001 |
| Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics G Torrescano, A Sanchez-Escalante, B Gimenez, P Roncales, JA Beltrán Meat Science 64 (1), 85-91, 2003 | 326 | 2003 |
| Modified atmosphere packaging of filleted rainbow trout B Giménez, P Roncalés, JA Beltrán Journal of the Science of Food and Agriculture 82 (10), 1154-1159, 2002 | 293 | 2002 |
| Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat S Martı́nez-Cerezo, C Sañudo, B Panea, I Medel, R Delfa, I Sierra, ... Meat Science 69 (2), 325-333, 2005 | 264 | 2005 |
| Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere D Djenane, A Sanchez-Escalante, JA Beltrán, P Roncales Food Chemistry 76 (4), 407-415, 2002 | 261 | 2002 |
| Effect of transport time on welfare and meat quality in pigs MP Pérez, J Palacio, MP Santolaria, MC Aceña, G Chacón, M Gascón, ... Meat science 61 (4), 425-433, 2002 | 246 | 2002 |
| Stabilization of beef meat by a new active packaging containing natural antioxidants C Nerín, L Tovar, D Djenane, J Camo, J Salafranca, JA Beltrán, ... Journal of Agricultural and Food Chemistry 54 (20), 7840-7846, 2006 | 244 | 2006 |
| Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere A Sánchez‐Escalante, D Djenane, G Torrescano, JA Beltrán, P Roncales Journal of Food Science 68 (1), 339-344, 2003 | 234 | 2003 |
| Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display E Muela, C Sañudo, MM Campo, I Medel, JA Beltrán Meat science 84 (4), 662-669, 2010 | 224 | 2010 |
| Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting D Djenane, A Sánchez-Escalante, JA Beltran, P Roncalés Meat Science 64 (4), 417-426, 2003 | 220 | 2003 |
| Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations M Luño, P Roncalés, D Djenane, JA Beltrán Meat science 55 (4), 413-419, 2000 | 195 | 2000 |
| Effect of crossbreeding and gender on meat quality and fatty acid composition in pork V Alonso, M del Mar Campo, S Español, P Roncalés, JA Beltrán Meat science 81 (1), 209-217, 2009 | 193 | 2009 |
| Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract J Camo, A Lorés, D Djenane, JA Beltrán, P Roncalés Meat science 88 (1), 174-178, 2011 | 182 | 2011 |
| Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere L Martínez, D Djenane, I Cilla, JA Beltrán, P Roncalés Food Chemistry 94 (2), 219-225, 2006 | 180 | 2006 |
| Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions D Djenane, A Sánchez‐Escalante, JA Beltrán, P Roncalés Journal of Food Science 66 (1), 181-186, 2001 | 174 | 2001 |
| Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef JA Beltrán, I Jaime, P Santolaria, C Sanudo, P Alberti, P Roncalés Meat Science 45 (2), 201-207, 1997 | 168 | 1997 |
| Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere L Martínez, D Djenane, I Cilla, JA Beltrán, P Roncalés Meat science 71 (3), 563-570, 2005 | 167 | 2005 |
| Shelf-life extension and colour stabilisation of beef packaged in a low O2 atmosphere containing CO: Loin steaks and ground meat M Luño, JA Beltrán, P Roncalés Meat Science 48 (1-2), 75-84, 1998 | 141 | 1998 |
| Effect of protein level in commercial diets on pork meat quality V Alonso, M del Mar Campo, L Provincial, P Roncalés, JA Beltrán Meat Science 85 (1), 7-14, 2010 | 128 | 2010 |
