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Carolina E. Realini

Senior Scientist

New Zealand

Research Interests

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Professors in New Zealand Professors in Food Science Food Science professors in New Zealand

About

Carolina E. Realini is an Associate Professor at Massey University Campus in New Zealand. Her research focuses on meat quality, consumer behavior related to meat products, and sustainability in the food industry. Recent articles include studies on dietary supplements to improve meat quality, the impact of dry-aging on meat, and consumer perceptions of food sustainability. She is also involved in exploring innovative packaging solutions to reduce food waste.

Articles (25)

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2026

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2026

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2026

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2025

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2025

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2020

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2020

Collaborators (10)

Damir Torrico

Assistant Professor

University of Illinois at Urbana-Champaign

UNITED STATES

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Nazimah Hamid

Professor of Food Science

University of Auckland

NEW ZEALAND

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Polymeros Chrysochou

Professor

Aarhus University

DENMARK

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Patrick Silcock

University of Otago

NEW ZEALAND

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Ilke Uysal-Unalan

Aarhus University

DENMARK

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Mohammad Mahbubul Hassan

Professor (Advanced Sustainable Materials)

University of the Arts London

UNITED KINGDOM

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Miranda Mirosa

Professor

University of Otago

NEW ZEALAND

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Graham Eyres

Associate Professor

University of Otago

NEW ZEALAND

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Eduardo Espinosa Victor

Becario Predoctoral FPU

Universidad de Córdoba

SPAIN

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Nicola Schreurs

Massey University

NEW ZEALAND

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Carolina E. Realini

Research Interests

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About

Articles (25)

Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography–Mass Spectrometry

Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems

Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin

Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour Perspective

Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography–mass spectrometry

Forage Turnip (<i>Brassica rapa</i> L.) as a Dietary Supplement to Improve Meat Quality

Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers

Tailoring meat products for the elderly: A comprehensive review

Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

Trend analysis of sustainability claims in meat and dairy product launches (2004–2023): a case study of the UK, the USA, and China

Bioplastic packaging for fresh meat and fish

A peptidomic approach to discover the potential biomolecular signatures discriminating in-bag dry- and wet-aged lamb

Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium-sensing receptor activity

Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America

Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal

Re-Veal the Beef Industry: Strategies to Produce High-Quality Beef From Young Cattle in Pastoral Systems

Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition

Proteomic Profile of <i>M. longissimus thoracis</i> from Commercial Lambs Reared in Different Forage Systems

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

Fatty Acid Composition and Volatile Profile of <i>M. longissimus thoracis</i> from Commercial Lambs Reared in Different Forage Systems

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Collaborators (10)

Damir Torrico

Nazimah Hamid

Polymeros Chrysochou

Patrick Silcock

Ilke Uysal-Unalan

Mohammad Mahbubul Hassan

Miranda Mirosa

Graham Eyres

Eduardo Espinosa Victor

Nicola Schreurs

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