Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

by Inmaculada Gómez, Francisco C. Ibañez, María José Beriain
Published 2019-01-01

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

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

by Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino, María José Beriain
Published 2019-01-01

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

by Gorka Merino, M. Remedios Marín-Arroyo, María José Beriain, Francisco C. Ibañez
Published 2021-02-01

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

The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D₃ 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

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

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