Maria Font‐i‐Furnols

Author

Institute of Agrifood Research and Technology ORCID

Also Known As

FONT-I-FURNOLS, Maria, Font Furnols, Maria, Font I Furnols, M., Font I Furnols, Maria, Font i Furnols, M., Font i Furnols, Maria, Font-I-Furnols, M., Font-I-Furnols, Maria, Font-i-Furnols, Maria, Hortós, M.

251

Publications

5.9K

Citations

H-Index

108

Concepts

All Affiliations

Institute of Agrifood Research and Technology Clínica Girona Agricultural institute of Slovenia Instituto Nacional de Investigación Agropecuaria Universidad de Zaragoza

About

Maria Font‐i‐Furnols is an author at Institute of Agrifood Research and Technology specializing in animal science, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	42	1.9K
2	Education	14	17	1.2K
3	Management	9	9	556
4	Business	3	3	372
5	Engineering	3	3	88

Maria Font‐i‐Furnols

Publications

4.3K

Citations

H-Index

Page 1

	Year	Citations
Recent advances in meat color research Igor Tomašević, Ilija Đjekić, Maria Font‐i‐Furnols, Current Opinion in Food Science ColorimetryBiostatisticsMeat ScienceMeat QualityFood Quality	2021	214
Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom Maria Font‐i‐Furnols, C.E. Realini, F. Montossi, Food Quality and Preference EconomicsFood MarketingConsumer UncertaintyConsumer Decision MakingLamb Meat	2011	210
Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs M. Gispert, M.A. Oliver, Antonio Velarde, Meat Science Animal PhysiologyAnimal StudyEntire MaleAnimal ScienceAnimal Health	2010	194
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay M.T. Dı́az, I. Álvarez, J. de la Fuente, Meat Science Fatty Acid CompositionAnimal ScienceAnimal NutritionFeed EvaluationEducation	2005	163
Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content Maria Font‐i‐Furnols, Núria Tous, E. Esteve‐García, Meat Science Food ChoiceNutritionBehavioral SciencesBody CompositionVisual Acceptability	2012	137
Consumers’ sensory acceptability of pork from immunocastrated male pigs Maria Font‐i‐Furnols, M. Gispert, Luís Guerrero, Meat Science NutritionAllergyAnimal ScienceSensory AcceptabilityMeat Quality	2008	124
Practice on castration of piglets in Europe B. Fredriksen, Maria Font‐i‐Furnols, K. Lundström, animal	2009	120
Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price C.E. Realini, Maria Font‐i‐Furnols, C. Sañudo, Meat Science Food ChoiceNutritionFood AuthenticityFood MarketingHealth Sciences	2013	111
Influence of differences in sensitivity of Spanish and German consumers to perceive androstenone on the acceptance of boar meat differing in skatole and androstenone concentrations Ulrike Weiler, Maria Font‐i‐Furnols, Klaus Fischer, Meat Science NutritionGerman ConsumersBehavioral SciencesAndrostenone ConcentrationsBoar Meat	2000	101
An international study on the importance of androstenone and skatole for boar taint: III. Consumer survey in seven European countries K.R. Matthews, Dawn Homer, Pieter Punter, Meat Science Animal StudyCaprineAllergyAnimal ScienceConsumer Survey	2000	98

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