What is she best known for?
The fields of study she is best known for:
- Food science
- Animal science
- Internal medicine
Begoña Panea focuses on Animal science, Ageing, Breed, Tenderness and Veterinary medicine.
Begoña Panea studies Beef cattle, a branch of Animal science.
She has researched Ageing in several fields, including Double muscled, Slaughter weight, Breed type and Brown Swiss.
Her studies in Slaughter weight integrate themes in fields like Longissimus Thoracis and Food science, Intramuscular fat.
Her Tenderness research incorporates elements of Mineralogy and Analytical chemistry.
Her work carried out in the field of Veterinary medicine brings together such families of science as Weight gain and Live weight.
Her most cited work include:
- Live weight, body size and carcass characteristics of young bulls of fifteen European breeds (157 citations)
- Breed type and ageing time effects on sensory characteristics of beef strip loin steaks (134 citations)
- Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat (128 citations)
What are the main themes of her work throughout her whole career to date?
Begoña Panea mainly focuses on Animal science, Breed, Food science, Quality and Beef cattle.
The concepts of her Animal science study are interwoven with issues in Carcass weight, Grazing and Carcass composition.
Her Breed research includes themes of Texture, Slaughter weight, Loin and Sensory analysis.
Many of her research projects under Food science are closely connected to Materials science with Materials science, tying the diverse disciplines of science together.
In the field of Beef cattle, her study on Marchigiana overlaps with subjects such as Tissue composition.
Her biological study deals with issues like Ageing, which deal with fields such as Breed type, Double muscled and Raw meat.
She most often published in these fields:
- Animal science (54.21%)
- Breed (32.71%)
- Food science (25.23%)
What were the highlights of her more recent work (between 2015-2021)?
- Animal science (54.21%)
- Food science (25.23%)
- Breed (32.71%)
In recent papers she was focusing on the following fields of study:
Her main research concerns Animal science, Food science, Breed, Quality and Consumption.
Her work in the fields of Intramuscular fat and Tenderness overlaps with other areas such as Culling.
Her Tenderness research is multidisciplinary, incorporating perspectives in Alfalfa hay, Forage, Grazing and Polyunsaturated fatty acid.
Her Food science study combines topics from a wide range of disciplines, such as Conjugated linoleic acid and Ageing.
Her Breed research integrates issues from Texture, Carcass weight and Longissimus thoracis muscle.
Her Texture research is multidisciplinary, relying on both Warner bratzler, Texture profile analysis, Cooked meat and Beef cattle.
Between 2015 and 2021, her most popular works were:
- Consumer Perception of the Quality of Lamb and Lamb Confit (6 citations)
- Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer. (6 citations)
- Is meat quality of forage-fed steers comparable to the meat quality of conventional beef from concentrate-fed bulls? (6 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Animal science
- Internal medicine
The scientist’s investigation covers issues in Animal science, Food science, Intramuscular fat, Conjugated linoleic acid and Quality.
Breed and Warner bratzler are the core of her Animal science study.
Her Food science research incorporates themes from Standard illuminant, Lightness and Hue.
Her Intramuscular fat study integrates concerns from other disciplines, such as Spanish goat, Genetic variability, Biotechnology, Fatty acid and Gene.
She combines subjects such as Sensory tests, Organoleptic, Animal feed, Rumen and Ageing with her study of Conjugated linoleic acid.
Her work deals with themes such as Affect and Commercialization, which intersect with Quality.
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