M. Pérez-Juan

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Maria Luisa Vitale, M. Pérez-Juan, Elsa Lloret et al. · Meat Science · 2013 · 118 citations

Agriculture, Dairy Science, Food Science +16

Effect of pork meat proteins on the binding of volatile compounds

M. Pérez-Juan, Mónica Flores, Fidel Toldrá · Food Chemistry · 2007 · 90 citations

Agriculture, Biochemistry, Food Science +13

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 et al. · Food Quality and Preference · 2013 · 86 citations

Agriculture, Food Science, Nutritional Sciences +15

Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation

M. Pérez-Juan, Mónica Flores, Fidel Toldrá · Food Chemistry · 2007 · 69 citations

Agriculture, Biochemistry, Food Science +16

Effect of castration and slaughter age on performance, carcass, and meat quality traits of Holstein calves fed a high-concentrate diet1

Sònia Martí, C.E. Realini, À. Bach et al. · Journal of Animal Science · 2013 · 69 citations

Agriculture, Animal Sciences, Poultry Science +17