| Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights MJ Beriain, A Horcada, A Purroy, G Lizaso, J Chasco, JA Mendizabal Journal of animal science 78 (12), 3070-3077, 2000 | 280 | 2000 |
| Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere K Insausti, MJ Beriain, A Purroy, P Alberti, C Gorraiz, MJ Alzueta Meat Science 57 (3), 273-281, 2001 | 220 | 2001 |
| Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage G Lizaso, J Chasco, MJ Beriain Food Microbiology 16 (3), 219-228, 1999 | 201 | 1999 |
| Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers C Gorraiz, MJ Beriain, J Chasco, K Insausti Journal of Food Science 67 (3), 916-922, 2002 | 154 | 2002 |
| The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects I Gómez, R Janardhanan, FC Ibañez, MJ Beriain Foods 9 (10), 1416, 2020 | 132 | 2020 |
| Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa) A Horcada, MJ Beriain, A Purroy, G Lizaso, J Chasco Animal Science 67 (3), 541-547, 1998 | 124 | 1998 |
| Cured colour development during sausage processing J Chasco, G Lizaso, MJ Beriain Meat Science 44 (3), 203-211, 1996 | 124 | 1996 |
| The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages MJ Beriain, I Gómez, E Petri, K Insausti, MV Sarriés Meat Science 88 (1), 189-197, 2011 | 120 | 2011 |
| Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids CE Realini, Z Kallas, M Pérez-Juan, I Gómez, JL Olleta, MJ Beriain, ... Food Quality and Preference 33, 74-85, 2014 | 110 | 2014 |
| Carcass characteristics and meat quality of male and female foals MV Sarriés, MJ Beriain Meat Science 70 (1), 141-152, 2005 | 104 | 2005 |
| Volatile compounds of raw beef from 5 local Spanish cattle breeds stored under modified atmosphere K Insausti, MJ Beriain, C Gorraiz, A Purroy Journal of food science 67 (4), 1580-1589, 2002 | 103 | 2002 |
| Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds K Insausti, V Goni, E Petri, C Gorraiz, MJ Beriain Meat Science 70 (1), 83-90, 2005 | 94 | 2005 |
| Effect of animal and nutritional factors and nutrition on lamb meat quality MJ Beriain, A Purroy, T Treacher, P Bas CIHEAM-IAMZ 52 (1), 75-86, 2000 | 90 | 2000 |
| Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals MV Sarriés, BE Murray, D Troy, MJ Beriain Meat Science 72 (3), 475-485, 2006 | 83 | 2006 |
| Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index MJ Beriain, MV Goñi, G Indurain, MV Sarriés, K Insausti Meat science 81 (3), 439-445, 2009 | 80 | 2009 |
| A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios MJ Beriain, M Sánchez, TR Carr Journal of Animal Science 87 (10), 3392-3402, 2009 | 76 | 2009 |
| Colour and texture characteristics in meat of male and female foals MV Sarriés, MJ Beriain Meat science 74 (4), 738-745, 2006 | 75 | 2006 |
| Grey water footprint as an indicator for diffuse nitrogen pollution: The case of Navarra, Spain MM Aldaya, CI Rodriguez, A Fernandez-Poulussen, D Merchan, ... Science of the Total Environment 698, 134338, 2020 | 72 | 2020 |
| Free amino acids and proteolysis involved in ‘salchichon’processing MJ Beriain, G Lizaso, J Chasco Food Control 11 (1), 41-47, 2000 | 71 | 2000 |
| Improvement of the functional and healthy properties of meat products MJ Beriain, I Gómez, FC Ibáñez, MV Sarriés, AI Ordóñez Food quality: Balancing health and disease, 1-74, 2018 | 67 | 2018 |
