M.A. Oliver

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 et al. · Food Quality and Preference · 2011 · 210 citations

Economics, Food Marketing, Consumer Uncertainty +14

A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs

X. Serra, Gil F, Miguel Pérez‐Enciso et al. · Livestock Production Science · 1998 · 192 citations

Animal Physiology, Animal Study, Animal Science +3

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 et al. · Meat Science · 2005 · 163 citations

Fatty Acid Composition, Animal Science, Animal Nutrition +7

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 et al. · Meat Science · 2013 · 111 citations

Food Choice, Nutrition, Food Authenticity +13

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

Maria Font‐i‐Furnols, C.E. Realini, Luís Guerrero et al. · Meat Science · 2008 · 95 citations

Nutrition, Animal Science, Animal Nutrition +10