Maria José Beriain (Maria Jose Beriain, María José Beriain, María J Beriain, María José Beriáin)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 25

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

Journal of food science

Animals : an open access journal from MDPI

Universidad Pública de Navarra

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad Pública de Navarra

Spain

Professor :: : Department of Agricultural Engineering, Biotechnology and Food

Publications

Idoya Fernandez-Pan, Sandra Horvitz, Francisco C Ibañez, Cristina Arroqui, Maria José Beriain, Paloma Virseda
Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer. Food science & nutrition 12 (8) (2024)
Idoya Fernandez-Pan, Sandra Horvitz, Francisco C Ibañez, Cristina Arroqui, Maria José Beriain, Paloma Virseda
Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer. Food science & nutrition 12 (8) (2024)
Maria José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez, Francisco C Ibañez
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. Foods (Basel, Switzerland) 13 (15) (2024)
Maria José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez, Francisco C Ibañez
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. Foods (Basel, Switzerland) 13 (15) (2024)
Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, Maria José Beriain
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, Maria José Beriain
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, Maria José Beriain
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Rasmi Janardhanan, Carmen Olarte, Susana Sanz, Carmina Rota, Maria José Beriain
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods (Basel, Switzerland) 12 (2) (2023)
Idoya Fernandez-Pan, Francisco C Ibañez, Paloma Virseda, Iñigo Arozarena, Maria José Beriain
Stabilization and valorization of tomato byproduct: A case study for the bakery industry. Journal of food science (2023)
Francisco C Ibañez, Gorka Merino, María Remedios Marín-Arroyo, Maria José Beriain
Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Comprehensive reviews in food science and food safety 21 (3) (2022)
Maria José Beriain, María Lozano, Jesús Echeverría, María Teresa Murillo-Arbizu, Kizkitza Insausti, Miguel Beruete
Tenderness of PGI "Ternera de Navarra" Beef Samples Determined by FTIR-MIR Spectroscopy. Foods (Basel, Switzerland) 11 (21) (2022)
Rasmi Janardhanan, Mikel González-Diez, Francisco C Ibañez, Maria José Beriain
Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement. Foods (Basel, Switzerland) 11 (22) (2022)
Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, Maria José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D Bass, Michael J Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti
Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics. Foods (Basel, Switzerland) 11 (19) (2022)
Gorka Merino, Maria Remedios Marín-Arroyo, Maria José Beriain, Francisco C Ibañez
Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance. Foods (Basel, Switzerland) 10 (2) (2021)
Maria José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, Francisco C Ibañez, Christine Leick Cord, Tom R Carr
Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef. Foods (Basel, Switzerland) 10 (7) (2021)
Kizkitza Insausti, María T Murillo-Arbizu, Olaia Urrutia, José Antonio Mendizabal, Maria José Beriain, Michael J Colle, Phillip D Bass, Ana Arana
Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing. Foods (Basel, Switzerland) 10 (3) (2021)
Maite M Aldaya, Francisco C Ibañez, Paula Domínguez-Lacueva, María Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, Maria José Beriain
Indicators and Recommendations for Assessing Sustainable Healthy Diets. Foods (Basel, Switzerland) 10 (5) (2021)
Maria José Beriain, Francisco C Ibañez, Edurne Beruete, Inmaculada Gómez, Miguel Beruete
Estimation of Fatty Acids in Intramuscular Fat of Beef by FT-MIR Spectroscopy. Foods (Basel, Switzerland) 10 (1) (2021)
Maria José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, Inmaculada Gómez
Raw-Cured Spanish Traditional Meat Product "Chistorra de Navarra": Sensory and Composition Quality Standards. Foods (Basel, Switzerland) 9 (8) (2020)
Irati Jáuregui-López, Fernando Zulategi, Maria José Beriain, María Victoria Sarriés, Miguel Beruete, Kizkitza Insausti
Lipid and Protein Oxidation Marker Compounds in Horse Meat Determined by MIR Spectroscopy. Foods (Basel, Switzerland) 9 (12) (2020)
Marta Ruiz, Maria José Beriain, Miguel Beruete, Kizkitza Insausti, José Manuel Lorenzo Rodriguez, María Victoria Sarriés
Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study. Foods (Basel, Switzerland) 9 (5) (2020)
José Luis Guzmán, Manuel Delgado-Pertíñez, Maria José Beriain, Rafael Pino, Luis Ángel Zarazaga, Alberto Horcada
The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals : an open access journal from MDPI 10 (5) (2020)
Eduardo Montaño-Sánchez, Brisa Del Mar Torres-Martínez, Rey David Vargas-Sánchez, Nelson Huerta-Leidenz, Armida Sánchez-Escalante, Maria José Beriain, Gastón Ramón Torrescano-Urrutia
Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods (Basel, Switzerland) 9 (6) (2020)
Maria José Beriain, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, Francisco C Ibañez
The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers' Response under Different Information Scenarios. Foods (Basel, Switzerland) 9 (4) (2020)
Inmaculada Gómez, María Victoria Sarriés, Francisco C Ibañez, Maria José Beriain
Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3. Journal of food science 83 (2) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Maria José Beriain (Maria Jose Beriain, María José Beriain, María J Beriain, María José Beriáin)