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Year | Number of Results |
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2013 | 1 |
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Page 1
Carcass characteristics, meat quality and nutritional value of horsemeat: a review.
Meat Sci. 2014 Apr;96(4):1478-88. doi: 10.1016/j.meatsci.2013.12.006. Epub 2013 Dec 22.
Meat Sci. 2014.
PMID: 24423453
Review.
Raw-Cured Spanish Traditional Meat Product "Chistorra de Navarra": Sensory and Composition Quality Standards.
Beriain MJ, Murillo-Arbizu MT, Insausti K, Sarriés MV, Gómez I.
Beriain MJ, et al. Among authors: sarries mv.
Foods. 2020 Jul 27;9(8):1006. doi: 10.3390/foods9081006.
Foods. 2020.
PMID: 32726956
Free PMC article.
Item in Clipboard
Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy.
Jáuregui-López I, Zulategi F, Beriain MJ, Sarriés MV, Beruete M, Insausti K.
Jáuregui-López I, et al. Among authors: sarries mv.
Foods. 2020 Dec 9;9(12):1828. doi: 10.3390/foods9121828.
Foods. 2020.
PMID: 33317008
Free PMC article.
Item in Clipboard
Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.
Gómez I, Sarriés MV, Ibañez FC, Beriain MJ.
Gómez I, et al. Among authors: sarries mv.
J Food Sci. 2018 Feb;83(2):454-463. doi: 10.1111/1750-3841.14043. Epub 2018 Jan 19.
J Food Sci. 2018.
PMID: 29350749
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Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study.
Ruiz M, Beriain MJ, Beruete M, Insausti K, Lorenzo JM, Sarriés MV.
Ruiz M, et al. Among authors: sarries mv.
Foods. 2020 May 5;9(5):583. doi: 10.3390/foods9050583.
Foods. 2020.
PMID: 32380647
Free PMC article.
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The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers' Response under Different Information Scenarios.
Beriain MJ, Gómez I, Sánchez M, Insausti K, Sarriés MV, Ibañez FC.
Beriain MJ, et al. Among authors: sarries mv.
Foods. 2020 Apr 17;9(4):506. doi: 10.3390/foods9040506.
Foods. 2020.
PMID: 32316480
Free PMC article.
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Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.
Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P.
Pérez-Juan M, et al. Among authors: sarries mv.
J Food Sci. 2014 Nov;79(11):S2377-82. doi: 10.1111/1750-3841.12667. Epub 2014 Oct 11.
J Food Sci. 2014.
PMID: 25307945
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