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Consumer preference, behavior and perception about meat and meat products: An overview

Meat science, 2014-11, Vol.98 (3), p.361-371

2014

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Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

Animals (Basel), 2020-07, Vol.10 (7), p.1220

2020

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Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

Animals (Basel), 2020-10, Vol.10 (10), p.1886

2020

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Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

Foods, 2023-05, Vol.12 (11), p.2144

Font-I-Furnols, Maria

2023

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A short note on deep contextual spatial and spectral information fusion for hyperspectral image processing: Case of pork belly properties prediction

Journal of chemometrics, 2024-04

2024

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Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

British food journal (1966), 2022-08, Vol.124 (10), p.3257-3273

2022

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Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

Food research international, 2010-06, Vol.43 (5), p.1416-1422

2010

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The pork industry: a supply chain perspective

British food journal (1966), 2009-03, Vol.111 (3), p.257-274

2009

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Consumers' Expectations about Meat from Surgical Castrated or Immunocastrated Male and Female Iberian Pigs

Animals (Basel), 2022-02, Vol.12 (4), p.468

2022

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The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Animals (Basel), 2020-10, Vol.10 (10), p.1754

2020

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Characterization of Three Different Mediterranean Beef Fattening Systems: Performance, Behavior, and Carcass and Meat Quality

Animals (Basel), 2022-08, Vol.12 (15), p.1960

2022

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Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs

Food science & nutrition, 2024-07

2024

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Alternatives to Piglet Castration: From Issues to Solutions

Animals (Basel), 2021-04, Vol.11 (4), p.1041

2021

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Estimation of carcass composition and cut composition from computed tomography images of live growing pigs of different genotypes

Animal (Cambridge, England), 2015-01, Vol.9 (1), p.166-178

2015

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Analysis of the Sustainability of Fattening Systems for Iberian Traditional Pig Production through a Technical and Environmental Approach

Animals (Basel), 2021-02, Vol.11 (2), p.411

2021

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Effects of Exogenous 6-Phytase (EC 3.1.3.26) Supplementation on Performance, Calcium and Phosphorous Digestibility, and Bone Mineralisation and Density in Weaned Piglets

Animals (Basel), 2021-06, Vol.11 (6), p.1787

2021

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Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression

Chemometrics and intelligent laboratory systems, 2009-08, Vol.98 (1), p.31-37

2009

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Effect of Environmental Enrichment and Herbal Compounds-Supplemented Diet on Pig Carcass, Meat Quality Traits, and Consumers' Acceptability and Preference

Animals (Basel), 2018-07, Vol.8 (7), p.118

2018

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Consumer studies on sensory acceptability of boar taint: A review

Meat science, 2012-12, Vol.92 (4), p.319-329

Font-i-Furnols, Maria

2012

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Spanish perspective on meat consumption and consumer attitudes

Meat science, 2022-09, Vol.191, p.108874-108874, Article 108874

2022

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Understanding the future meat consumers

Meat science, 2022-11, Vol.193, p.108941-108941, Article 108941

2022

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Imaging technologies to study the composition of live pigs: A review

Spanish journal of agricultural research : SJAR, 2016, Vol.14 (3), p.e06R01-e06

2016

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Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines

Meat science, 2008-11, Vol.80 (3), p.927-933

2008

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Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers

Foods, 2019-04, Vol.8 (4), p.122

2019

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Consumer preference, behavior and perception about meat and meat products: An overview

Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers

A short note on deep contextual spatial and spectral information fusion for hyperspectral image processing: Case of pork belly properties prediction

Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

The pork industry: a supply chain perspective

Consumers' Expectations about Meat from Surgical Castrated or Immunocastrated Male and Female Iberian Pigs

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Characterization of Three Different Mediterranean Beef Fattening Systems: Performance, Behavior, and Carcass and Meat Quality

Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs

Alternatives to Piglet Castration: From Issues to Solutions

Estimation of carcass composition and cut composition from computed tomography images of live growing pigs of different genotypes

Analysis of the Sustainability of Fattening Systems for Iberian Traditional Pig Production through a Technical and Environmental Approach

Effects of Exogenous 6-Phytase (EC 3.1.3.26) Supplementation on Performance, Calcium and Phosphorous Digestibility, and Bone Mineralisation and Density in Weaned Piglets

Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression

Effect of Environmental Enrichment and Herbal Compounds-Supplemented Diet on Pig Carcass, Meat Quality Traits, and Consumers' Acceptability and Preference

Consumer studies on sensory acceptability of boar taint: A review

Spanish perspective on meat consumption and consumer attitudes

Understanding the future meat consumers

Imaging technologies to study the composition of live pigs: A review

Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines

Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers

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