Showing 1 - 17 results of 17 for search 'María José Beriain', query time: 0.08s Refine Results
  1. 1
    The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

    The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects by Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibañez, María José Beriain

    Published 2020-10-01
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  2. 2
    Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

    Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage by Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, María José Beriain

    Published 2023-01-01
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  3. 3
    Meat quality from fighting bulls in Spain

    Meat quality from fighting bulls in Spain by María José Beriain, Alberto Horcada, Guadalupe Lizaso, Kizkitza Insausti, Antonio Purroy

    Published 2011-04-01
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  4. 4
    Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

    Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement by Rasmi Janardhanan, Mikel González-Diez, Francisco C. Ibañez, Maria Jose Beriain

    Published 2022-11-01
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  5. 5
    Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy

    Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy by María José Beriain, Francisco C. Ibañez, Edurne Beruete, Inmaculada Gómez, Miguel Beruete

    Published 2021-01-01
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  6. 6
    Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

    Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance by Gorka Merino, Maria Remedios Marín-Arroyo, María José Beriain, Francisco C. Ibañez

    Published 2021-02-01
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  7. 7
    Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

    Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes? by Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, Paloma Vírseda, Maria Jose Beriain

    Published 2025-02-01
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  8. 8
    Raw-Cured Spanish Traditional Meat Product “<i>Chistorra de Navarra</i>”: Sensory and Composition Quality Standards

    Raw-Cured Spanish Traditional Meat Product “<i>Chistorra de Navarra</i>”: Sensory and Composition Quality Standards by María José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, Inmaculada Gómez

    Published 2020-07-01
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  9. 9
    Tenderness of PGI “Ternera de Navarra” Beef Samples Determined by FTIR-MIR Spectroscopy

    Tenderness of PGI “Ternera de Navarra” Beef Samples Determined by FTIR-MIR Spectroscopy by María José Beriain, María Lozano, Jesús Echeverría, María Teresa Murillo-Arbizu, Kizkitza Insausti, Miguel Beruete

    Published 2022-10-01
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  10. 10
    Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy

    Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy by Irati Jáuregui-López, Fernando Zulategi, María José Beriain, María Victoria Sarriés, Miguel Beruete, Kizkitza Insausti

    Published 2020-12-01
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  11. 11
    Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

    Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study by Marta Ruiz, María José Beriain, Miguel Beruete, Kizkitza Insausti, José Manuel Lorenzo, María Victoria Sarriés

    Published 2020-05-01
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  12. 12
    The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D<sub>3</sub> Influences Consumers’ Response under Different Information Scenarios

    The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D<sub>3</sub> Influences Consumers’ Response under Different Information Scenarios by Maria José Beriain, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, Francisco C Ibañez

    Published 2020-04-01
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  13. 13
    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 Meat of Suckling Kids

    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... by José Luis Guzmán, Manuel Delgado-Pertíñez, María José Beriáin, Rafael Pino, Luis Ángel Zarazaga, Alberto Horcada

    Published 2020-04-01
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  14. 14
    Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

    Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds by María José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez, Francisco C. Ibañez

    Published 2024-08-01
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  15. 15
    Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i>

    Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i> by María José Beriain, María T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibañez, Christine Leick Cord, Tom R. Carr

    Published 2021-06-01
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  16. 16
    Indicators and Recommendations for Assessing Sustainable Healthy Diets

    Indicators and Recommendations for Assessing Sustainable Healthy Diets by Maite M. Aldaya, Francisco C. Ibañez, Paula Domínguez-Lacueva, María Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, María José Beriain

    Published 2021-05-01
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  17. 17
    Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

    Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics by Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti

    Published 2022-10-01
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