C. Sárraga

发表

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.

J. García-Regueiro, M. Clariana, L. Guerrero, 2012, Meat science.

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

P. Picouet, M. Abadias, I. Viñas, 2010 .

Effects of different organic anti-fungal treatments on tomato plant productivity and selected nutritional components of tomato fruit

C. Casiraghi, M. Castellari, Albert Ribas-Agustí, 2013 .

Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi.

C. Sárraga, I. Carreras, J. G. García Regueiro, 2002, Meat science.

A Validated HPLC-DAD Method for Routine Determination of Ten Phenolic Compounds in Tomato Fruits

M. Castellari, Albert Ribas-Agustí, R. Cáceres, 2012, Food Analytical Methods.

Influence of enrofloxacin administration and alpha-tocopheryl acetate supplemented diets on oxidative stability of broiler tissues.

M. Castellari, E. Esteve-Garcia, L. Guerrero, 2004, Poultry science.

Calpain and cathepsin activities, and protein extractability during ageing of longissimus porcine muscle from normal and PSE meat

C. Sárraga, M. Gil, M. Hortós, 1998 .

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

C. Maraschiello, J. Regueiro, C. Sárraga, 1999 .

Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets.

C. Sárraga, J. G. García Regueiro, 1999, Meat science.

Comparison of the Determination of Eight Cholesterol Oxides in Dry–Cured Shoulder by GC–FID, GC–MS, and GC Tandem Mass Spectrometry

I. Díaz, J. García-Regueiro, M. Clariana, 2011 .

Comparison of calpain and cathepsin (B, L and D) activities during dry‐cured ham processing from heavy and light large white pigs

J. García-Regueiro, C. Sárraga, M. Gil, 1993 .

The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle.

L. Guerrero, C. Sárraga, M. Gil, 1999, Meat science.

The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry‐cured hams

J. Arnau, L. Guerrero, C. Sárraga, 1998 .

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

M. Castellari, J. Arnau, B. Marcos, 2014 .

Effects of α-tocopheryl acetate and β-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat

M. D. Guàrdia, J. Regueiro, L. Guerrero, 2006 .

Nutritional properties of organic and conventional beef meat at retail.

M. Castellari, Albert Ribas-Agustí, I. Díaz, 2019, Journal of the science of food and agriculture.

Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection.

M. Castellari, J. Regueiro, M. Clariana, 2011, Meat science.

Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products

M. Castellari, J. Regueiro, A. Valero, 2005 .

Municipal solid waste composting: Application as a tomato fertilizer and its effect on crop yield, fruit quality and phenolic content

J. Montero, P. Muñoz, M. Castellari, 2016, Renewable Agriculture and Food Systems.

Analysis of eleven phenolic compounds including novel p-coumaroyl derivatives in lettuce (Lactuca sativa L.) by ultra-high-performance liquid chromatography with photodiode array and mass spectrometry detection.

M. Castellari, Albert Ribas-Agustí, Massimo Castellari, 2011, Phytochemical analysis : PCA.

Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat

E. Esteve-Garcia, C. Maraschiello, J. Regueiro, 2000 .

Effect of curing salt and phosphate on the activity of porcine muscle proteases.

J. Arnau, R. Cussó, J. Monfort, 1989, Meat science.

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

P. Picouet, M. D. Guàrdia, N. Belletti, 2015 .

Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E

J. Arnau, M. D. Guàrdia, I. Díaz, 2008 .

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

X. Serra, P. Gou, J. Arnau, 2007, Meat science.

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

I. Díaz, A. Valero, J. García-Regueiro, 2011 .

The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat

M. Castellari, J. Regueiro, C. Sárraga, 2006, British poultry science.

Isolation and characteristics of a porcine muscle cysteine proteinase inhibitory fraction

C. Sárraga, M. Gil, 1997 .

Development of cathepsin B, L and H activities and cystatin-like activity during two different manufacturing processes for Spanish dry-cured ham

R. Cussó, M. Parreño, C. Sárraga, 1994 .

Quality pork genes and meat production.

R. Klont, M. Gispert, G. Plastow, 2005, Meat science.

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

P. Gou, P. Gatellier, C. Realini, 2013, Meat science.

Effect of calpain and cathepsin activities on myofibrils from porcine longissimus muscle during conditioning of normal and exudative meat

C. Sárraga, M. Gil, M. Hortós, 1994 .

Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α-tocopheryl acetate- and β-carotene-supplemented diets

E. Esteve-Garcia, Guàrdia, J. Regueiro, 2004 .

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times.

M. Castellari, J. Arnau, M. D. Guàrdia, 2013, Meat science.

Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate.

J. Arnau, M. D. Guàrdia, I. Díaz, 2007, Meat science.

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

M. Castellari, Albert Ribas-Agustí, M. D. Guàrdia, 2014 .

Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brine.

J. García-Regueiro, C. Sárraga, 1998, Meat science.

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.

J. García-Regueiro, M. Clariana, L. Guerrero, 2012, Meat science.

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, J. Arnau, M. D. Guàrdia, 2007, Meat science.

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

M. Castellari, J. Arnau, A. Valero, 2013, Food chemistry.

Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.

M. D. Guàrdia, L. Guerrero, C. Sárraga, 2006, British poultry science.