| Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties. S Álvarez, AM Mullen, R Hamill, E O'Neill, C Álvarez Advances in Food and Nutrition Research 95, 97-130, 2021 | 38 | 2021 |
| Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef S Álvarez, C Álvarez, R Hamill, AM Mullen, E O'Neill Comprehensive Reviews in Food Science and Food Safety 20 (6), 5370-5392, 2021 | 31 | 2021 |
| A new procedure to prepare transparent, colourless and low-water-soluble edible films using blood plasma from slaughterhouses S Álvarez, S Weng, C Álvarez, I Marcet, M Rendueles, M Díaz Food Packaging and Shelf Life 28, 100639, 2021 | 14 | 2021 |
| Influence of meat sample geometry on dehydration dynamics during dry-aging of beef S Álvarez, C Álvarez, RM Hamill, E O'Neill, AM Mullen Meat Science 202, 109216, 2023 | 8 | 2023 |
| Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef S Álvarez, AM Mullen, C Álvarez, RM Hamill, E O'Neill, M Gagaoua Meat Science 205, 109315, 2023 | 5 | 2023 |
Carlos Alvarez Garcia ORCID:0000-00...Teagasc grid.6435.4Patvirtintas el. paštas teagasc.ie