Quality and Safety of Meat Products by Begoña Panea, Guillermo Ripoll

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Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages by Begoña Panea, Guillermo Ripoll

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Quality and Safety of Meat Products by Begoña Panea, Guillermo Ripoll

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Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do by Begoña Panea, Guillermo Ripoll

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A New Insight on Carcass and Meat Quality in Ruminants by Guillermo Ripoll, Begoña Panea

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Substituting fat with soy in low-salt dry fermented sausages by Begoña Panea, Guillermo Ripoll

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Vitamin D-enhanced pork meat consumers’ purchase intention: an exploratory case study in Spain by Begoña Panea, Guillermo Ripoll

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Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress by Begoña Panea, Pere Albertí, Guillermo Ripoll

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Sensory Complexity: From Sensory Measurement to Consumption Behavior by Begoña Panea, Francisco Javier Mesías, Luis Guerrero

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Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs by Begoña Panea, Guillermo Ripoll, María J. Alcalde

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A Machine Learning Approach Investigating Consumers’ Familiarity with and Involvement in the Just Noticeable Color Difference and Cured Color Characterization Scale by Guillermo Ripoll, Begoña Panea, María Ángeles Latorre

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Study on the Lamb Meat Consumer Behavior in Brazil by Heloísa Valarine Battagin, Begoña Panea, Marco Antonio Trindade

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Consumer Profile and Product Knowledge Affect the Usefulness of a Quality Label as a Tool to Differentiate a Product: A Chilean Survey by Begoña Panea, Ignacio Subiabre, Andrea Haudorf, Rodrigo Morales

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Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers by María Laura Testa, Gabriela Grigioni, Begoña Panea, Enrique Pavan

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How Management System Affects the Concentration of Retinol and α-Tocopherol in Plasma and Milk of Payoya Lactating Goats: Possible Use as Traceability Biomarkers by Mercedes Roncero-Díaz, Begoña Panea, Anastasio Argüello, María J. Alcalde

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Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds by Guillermo Ripoll, María Jesús Alcalde, Anastasio Argüello, María Guía Córdoba, Begoña Panea

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Relationship between Consumers’ Perceptions about Goat Kid Meat and Meat Sensory Appraisal by María J. Alcalde, Guillermo Ripoll, María M. Campo, Alberto Horcada, Begoña Panea

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Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids by Guillermo Ripoll, María Jesús Alcalde, Anastasio Argüello, María de Guía Córdoba, Begoña Panea

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Retinol and α-Tocopherol Contents, Fat Color, and Lipid Oxidation as Traceability Tools of the Feeding System in Suckling Payoya Kids by Mercedes Roncero-Díaz, Begoña Panea, María de Guía Córdoba, Anastasio Argüello, María J. Alcalde

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Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk by Guillermo Ripoll, María de Guía Córdoba, María Jesús Alcalde, Alberto Martín, Anastasio Argüello, Rocío Casquete, Begoña Panea

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