| 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 | 155 | 2020 |
| 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 | 123 | 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 | 112 | 2014 |
| 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 | 72 | 2018 |
| Application of the just-about-right scales in the development of new healthy whole-wheat muffins by the addition of a product obtained from white and red grape pomace M Ortega-Heras, I Gómez, S de Pablos-Alcalde, ML González-Sanjosé Foods 8 (9), 419, 2019 | 63 | 2019 |
| Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations I Gómez, FC Ibañez, MJ Beriain International Journal of Food Properties 22 (1), 1693-1708, 2019 | 58 | 2019 |
| Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young … P Albertí, I Gómez, JA Mendizabal, G Ripoll, M Barahona, V Sarriés, ... Meat Science 94 (2), 208-214, 2013 | 53 | 2013 |
| Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3 I Gómez, MV Sarriés, FC Ibañez, MJ Beriain Journal of food science 83 (2), 454-463, 2018 | 28 | 2018 |
| Fatty acid composition of young Holstein bulls fed whole linseed and rumen-protected conjugated linoleic acid enriched diets I Gómez, JA Mendizabal, MV Sarriés, K Insausti, P Albertí, C Realini, ... Livestock Science 180, 106-112, 2015 | 27 | 2015 |
| Low‐fat beef patties with augmented omega‐3 fatty acid and CLA levels and influence of grape seed extract I Gómez, MJ Beriain, MV Sarriés, K Insausti, JA Mendizabal Journal of Food Science 79 (11), S2368-S2376, 2014 | 24 | 2014 |
| Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation I Gómez, MJ Beriain, JA Mendizabal, C Realini, A Purroy Food Science & Nutrition 4 (1), 67-79, 2016 | 22 | 2016 |
| Textural characteristics of safe dishes for dysphagic patients: A multivariate analysis approach FC Ibañez, I Gómez, G Merino, MJ Beriain International Journal of Food Properties 22 (1), 593-606, 2019 | 16 | 2019 |
| Methodology for design of suitable dishes for dysphagic people G Merino, I Gómez, MR Marín-Arroyo, MJ Beriain, FC Ibañez Innovative Food Science & Emerging Technologies 64, 102383, 2020 | 14 | 2020 |
| Odor profile of four cultivated and freeze-dried edible mushrooms by using sensory panel, electronic nose and GC-MS I Gómez, R Lavega González, E Tejedor-Calvo, M Pérez Clavijo, ... Journal of Fungi 8 (9), 953, 2022 | 11 | 2022 |
| Effects of an extract from olive fruits on the physicochemical properties, lipid oxidation and volatile compounds of beef patties I Gómez, C García-Varona, M Curiel-Fernández, M Ortega-Heras Foods 9 (12), 1728, 2020 | 9 | 2020 |
| Food quality: Balancing Health and Disease MJ Beriain, I Gómez, FC Ibáñez, MV Sarriés, AI Ordóñez Academic Press. Spain, 2018 | 9 | 2018 |
| Adaptation of ontology sets for water related scenarios management with IoT systems for a more productive and sustainable agriculture systems D Sánchez de Rivera, T Robles, JA Lopez Morales, A Miguel, M Navarro, ... Proceedings of the SEMANTiCS, 2017 | 5 | 2017 |
| Effect of grape seed extract on colour, sensory properties and oxidative stability of beef I Gómez, K Insausti, R Marin, JA Mendizabal, S Garcia, MV Sarries, ... 57th International Congress of Meat Science and Technology (ICOMST). Ghent …, 2011 | 5 | 2011 |
| Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models N Díaz-Morales, M Cavia-Saiz, MD Rivero-Perez, I Gómez, ... Food & Function 14 (3), 1785-1794, 2023 | 4 | 2023 |
| Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy MJ Beriain, FC Ibañez, E Beruete, I Gómez, M Beruete Foods 10 (1), 155, 2021 | 4 | 2021 |
