M.J. Beriain - Concepedia

Author

M.J. Beriain

Also Known As

Beriaín Apesteguía, María José, Beriáin Apesteguía, María José, M BERIAIN, M J Beriain, M. J. Beriain, M.J Beriain, M.J. BERIAIN, M.J. Beriain, M.ª J. Beriain, MARÍA JOSÉ BERIAIN

187

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Universidad Publica de Navarra Universidad de Navarra Universidad de Sevilla Gobierno de Aragón

About

M.J. Beriain is an author at Universidad Publica de Navarra specializing in animal science, health sciences, and animal physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	26	1.5K
2	Education	15	16	835
3	Engineering	3	3	100
4	Management	3	3	133
5	Business	1	1	43

M.J. Beriain

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. M.J. Beriain, A. Horcada, A. Purroy, Journal of Animal Science NutritionRasa AragonesaEducationL LambsMeat Quality	2000	164
Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere K. Insausti, M.J. Beriain, A. Purroy, Meat Science Shelf LifeAnimal ScienceAgricultural EconomicsAnimal ProductionFood Quality	2001	157
Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage G. Lizaso, J. Chasco, M.J. Beriain Food Microbiology BiologyFood SpoilageSpanish DryFood MicrobiologyFood Preservation	1999	138
Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers C. Gorraiz, M.J. Beriain, J. Chasco, Journal of Food Science NutritionShelf LifeFlavoromicsEducationMeat Quality	2002	122
Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere K. Insausti, M.J. Beriain, A. Purroy, Meat Science Animal ScienceLivestock ProductionAgricultural EconomicsColour StabilityFood Quality	1999	116
The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages M.J. Beriain, Inmaculada Gómez, E. Petri, Meat Science Fatty Acid ProfilesFood AnalysisInulin-enriched SausagesFood EngineeringFood Processing	2010	89
Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids C.E. Realini, Zein Kallas, M. Pérez-Juan, Food Quality and Preference Food ChoiceMarketingNutritionFood MarketingBehavioral Sciences	2013	85
Detection of minced lamb and beef fraud using NIR spectroscopy Ainara López-Maestresalas, K. Insausti, Carmen Jarén, Food Control Nir SpectroscopyFood AuthenticationAnimal ScienceBiostatisticsMeat Quality	2018	83
Grey water footprint as an indicator for diffuse nitrogen pollution: The case of Navarra, Spain Maite M. Aldaya, Corina Iris Rodríguez, Alex Fernández-Poulussen, The Science of The Total Environment EutrophicationEnvironmental MonitoringEngineeringWater ResourcesEnvironmental Impact Assessment	2019	79
Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere K. Insausti, M.J. Beriain, C. Gorraiz, Journal of Food Science Raw BeefFood AnalysisEducationFood ContaminantMeat Science	2002	77

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