B. Giménez

Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure.

A. Califano, N. Zaritzky, N. Graiver, 2015, Meat science.

Different Packaging Conditions to Improve Shelf Life of Filleted Gilt-Head Sea Bream (Sparus aurata)

G. Torrescano, J. Beltrán, A. Sánchez-Escalante, 2002 .

Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes

N. Zaritzky, L. Giannuzzi, N. Graiver, 2021 .

Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

A. Califano, N. Zaritzky, N. Graiver, 2017, Food and Bioprocess Technology.

Correction to: Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions

A. Califano, N. Zaritzky, N. Graiver, 2017, Food and Bioprocess Technology.

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

J. Beltrán, P. Roncalés, B. Giménez, 2004 .

Combined effects of high hydrostatic pressure and chemical pre‐treatment on physico‐chemical properties of beef, using FTIR and diffuse reflectance spectroscopy

N. Zaritzky, H. Rodríguez, N. Graiver, 2023, Journal of food process engineering.

The effects of natural antioxidants and lighting conditions on the quality of salmon (Salmo salar) fillets packaged in modified atmosphere

B. Giménez, J. Beltrán, P. Roncalés, 2005 .