M.A. Oliver - Concepedia

Author

M.A. Oliver

Institute of Agrifood Research and Technology

Also Known As

M. A. Oliver, M. Oliver, M.A Oliver, M.A. Oliver, Ma Angeles Oliver, Oliver, M.A.

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Institute of Agrifood Research and Technology Clínica Girona Instituto Nacional de Investigación Agropecuaria Universidad de Zaragoza University of Bristol

About

M.A. Oliver is an author at Institute of Agrifood Research and Technology specializing in animal science, food quality, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	598
2	Education	6	6	519
3	Business	2	2	321
4	Engineering	1	1	11
5	Management	1	1	210

M.A. Oliver

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
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
A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs X. Serra, Gil F, Miguel Pérez‐Enciso, Livestock Production Science Animal PhysiologyAnimal StudyAnimal ScienceGuadyerbas LineLandrace Pigs	1998	192
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
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
Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers Maria Font‐i‐Furnols, C.E. Realini, Luís Guerrero, Meat Science NutritionAnimal ScienceAnimal NutritionSustainable AgricultureLivestock Production	2008	95
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems J. de la Fuente, M.T. Dı́az, I. Álvarez, Meat Science Animal PhysiologyNutritionBody CompositionFeed UtilizationAnimal Science	2009	94
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers M.A. Oliver, G.R. Nute, Maria Font‐i‐Furnols, Meat Science Food ChoiceNutritionBody CompositionFood CompositionFood Consumption	2006	85
Quality pork genes and meat production Graham Plastow, D. Carrión, Marta Gil, Meat Science Quality Pork GenesAnimal ScienceGeneticsGenetic VariationGenomics	2005	82
Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality X. Serra, Luís Guerrero, María Dolors Guárdia, Meat Science Animal PhysiologyNutritionAnimal ScienceAnimal NutritionYoung Bulls	2007	80
Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers Maria Font‐i‐Furnols, R. San Julián, Luís Guerrero, Meat Science NutritionLamb MeatAnimal NutritionAnimal ScienceAgricultural Economics	2005	74

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