Seuraa
María José Beriáin
María José Beriáin
Profesora de ciencia de los alimentos
Vahvistettu sähköpostiosoite verkkotunnuksessa unavarra.es
Nimike
Viittaukset
Viittaukset
Vuosi
Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights
MJ Beriain, A Horcada, A Purroy, G Lizaso, J Chasco, JA Mendizabal
Journal of animal science 78 (12), 3070-3077, 2000
2802000
Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere
K Insausti, MJ Beriain, A Purroy, P Alberti, C Gorraiz, MJ Alzueta
Meat Science 57 (3), 273-281, 2001
2202001
Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
G Lizaso, J Chasco, MJ Beriain
Food Microbiology 16 (3), 219-228, 1999
2001999
Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers
C Gorraiz, MJ Beriain, J Chasco, K Insausti
Journal of Food Science 67 (3), 916-922, 2002
1532002
The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
I Gómez, R Janardhanan, FC Ibañez, MJ Beriain
Foods 9 (10), 1416, 2020
1252020
Cured colour development during sausage processing
J Chasco, G Lizaso, MJ Beriain
Meat Science 44 (3), 203-211, 1996
1241996
Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa)
A Horcada, MJ Beriain, A Purroy, G Lizaso, J Chasco
Animal Science 67 (3), 541-547, 1998
1221998
The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages
MJ Beriain, I Gómez, E Petri, K Insausti, MV Sarriés
Meat Science 88 (1), 189-197, 2011
1172011
Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids
CE Realini, Z Kallas, M Pérez-Juan, I Gómez, JL Olleta, MJ Beriain, ...
Food Quality and Preference 33, 74-85, 2014
1102014
Carcass characteristics and meat quality of male and female foals
MV Sarriés, MJ Beriain
Meat Science 70 (1), 141-152, 2005
1032005
Volatile compounds of raw beef from 5 local Spanish cattle breeds stored under modified atmosphere
K Insausti, MJ Beriain, C Gorraiz, A Purroy
Journal of food science 67 (4), 1580-1589, 2002
1032002
Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds
K Insausti, V Goni, E Petri, C Gorraiz, MJ Beriain
Meat Science 70 (1), 83-90, 2005
922005
Effect of animal and nutritional factors and nutrition on lamb meat quality
MJ Beriain, A Purroy, T Treacher, P Bas
CIHEAM-IAMZ 52 (1), 75-86, 2000
902000
Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals
MV Sarriés, BE Murray, D Troy, MJ Beriain
Meat Science 72 (3), 475-485, 2006
822006
Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index
MJ Beriain, MV Goñi, G Indurain, MV Sarriés, K Insausti
Meat science 81 (3), 439-445, 2009
792009
A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios
MJ Beriain, M Sánchez, TR Carr
Journal of Animal Science 87 (10), 3392-3402, 2009
762009
Colour and texture characteristics in meat of male and female foals
MV Sarriés, MJ Beriain
Meat science 74 (4), 738-745, 2006
742006
Grey water footprint as an indicator for diffuse nitrogen pollution: The case of Navarra, Spain
MM Aldaya, CI Rodriguez, A Fernandez-Poulussen, D Merchan, ...
Science of the Total Environment 698, 134338, 2020
712020
Free amino acids and proteolysis involved in ‘salchichon’processing
MJ Beriain, G Lizaso, J Chasco
Food Control 11 (1), 41-47, 2000
712000
Improvement of the functional and healthy properties of meat products
MJ Beriain, I Gómez, FC Ibáñez, MV Sarriés, AI Ordóñez
Food quality: Balancing health and disease, 1-74, 2018
672018
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Artikkelit 1–20