The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

por Gómez, Inmaculada, Janardhanan, Rasmi, Ibañez, Francisco C., Beriain, María José
Publicado 2020

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

por Janardhanan, Rasmi, González-Diez, Mikel, Ibañez, Francisco C., Beriain, Maria Jose
Publicado 2022

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

por Janardhanan, Rasmi, Olarte, Carmen, Sanz, Susana, Rota, Carmina, Beriain, María José
Publicado 2023

Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

por Beriain, María José, Ibañez, Francisco C., Beruete, Edurne, Gómez, Inmaculada, Beruete, Miguel
Publicado 2021

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

por Merino, Gorka, Marín-Arroyo, Maria Remedios, Beriain, María José, Ibañez, Francisco C.
Publicado 2021

Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

por Beriain, María José, Murillo-Arbizu, María Teresa, Insausti, Kizkitza, Sarriés, María Victoria, Gómez, Inmaculada
Publicado 2020

The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D(3) Influences Consumers’ Response under Different Information Scenarios

por Beriain, Maria José, Gómez, Inmaculada, Sánchez, Mercedes, Insausti, Kizkitza, Sarriés, María Victoria, Ibañez, Francisco C
Publicado 2020

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

por Ruiz, Marta, Beriain, María José, Beruete, Miguel, Insausti, Kizkitza, Lorenzo, José Manuel, Sarriés, María Victoria
Publicado 2020

Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy

por Jáuregui-López, Irati, Zulategi, Fernando, Beriain, María José, Sarriés, María Victoria, Beruete, Miguel, Insausti, Kizkitza
Publicado 2020

Tenderness of PGI “Ternera de Navarra” Beef Samples Determined by FTIR-MIR Spectroscopy

por Beriain, María José, Lozano, María, Echeverría, Jesús, Murillo-Arbizu, María Teresa, Insausti, Kizkitza, Beruete, Miguel
Publicado 2022

The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Me...

por Guzmán, José Luis, Delgado-Pertíñez, Manuel, Beriáin, María José, Pino, Rafael, Zarazaga, Luis Ángel, Horcada, Alberto
Publicado 2020

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

por Beriain, María José, Murillo-Arbizu, María T., Insausti, Kizkitza, Ibañez, Francisco C., Cord, Christine Leick, Carr, Tom R.
Publicado 2021

Indicators and Recommendations for Assessing Sustainable Healthy Diets

por Aldaya, Maite M., Ibañez, Francisco C., Domínguez-Lacueva, Paula, Murillo-Arbizu, María Teresa, Rubio-Varas, Mar, Soret, Beatriz, Beriain, María José
Publicado 2021

Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

por León-Ecay, Sara, López-Maestresalas, Ainara, Murillo-Arbizu, María Teresa, Beriain, María José, Mendizabal, José Antonio, Arazuri, Silvia, Jarén, Carmen, Bass, Phillip D., Colle, Michael J., García, David, Romano-Moreno, Miguel, Insausti, Kizkitza
Publicado 2022