Maria Font-i-Furnols

Best Publications

• Consumer preference, behavior and perception about meat and meat products: an overview.

  Unknown

  1034
  Citations

• Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs

  Marina Gispert;M. Àngels Oliver;Antonio Velarde;Paloma Suarez

  265
  Citations

• Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay.

  M.T. Díaz;I. Álvarez;J. De la Fuente;C. Sañudo

  222
  Citations

• Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom

  M. Font i Furnols;C. Realini;F. Montossi;C. Sañudo

  220
  Citations

• Recent advances in meat color research

  Igor Tomasevic;Ilija Djekic;Maria Font-i-Furnols;Nino Terjung

  214
  Citations

• Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas

  F. Montossi;M. Font-i-Furnols;M. del Campo;R. San Julián

  200
  Citations

• Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content.

  Maria Font-i-Furnols;Núria Tous;Enric Esteve-Garcia;Marina Gispert

  163
  Citations

• An international study on the importance of androstenone and skatole for boar taint: III. Consumer survey in seven European countries.

  K.R. Matthews;D.B. Homer;P. Punter;M.-P. Béague

  140
  Citations

• Consumers’ sensory acceptability of pork from immunocastrated male pigs

  M. Font i Furnols;M. Gispert;L. Guerrero;A. Velarde

  133
  Citations

• Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers

  M.A. Oliver;G.R. Nute;M. Font i Furnols;R. San Julián

  131
  Citations

• Practice on castration of piglets in Europe

  B. Fredriksen;M. Font i Furnols;K. Lundström;W. Migdal

  131
  Citations

• Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.

  C.E. Realini;M. Font i Furnols;C. Sañudo;F. Montossi

  130
  Citations

• Consumer studies on sensory acceptability of boar taint: a review.

  Unknown

  123
  Citations

• Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers.

  M. Font i Furnols;C.E. Realini;L. Guerrero;M.A. Oliver

  122
  Citations

• Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems.

  J. De la Fuente;M.T. Díaz;I. Álvarez;M.A. Oliver

  121
  Citations

• An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries

  G.B Dijksterhuis;B Engel;P Walstra;M Font i Furnols

  120
  Citations

• An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendations

  M. Bonneau;P. Walstra;C. Claudi-Magnussen;A.J. Kempster

  119
  Citations

• Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.

  V.C. Resconi;M.M. Campo;M. Font i Furnols;F. Montossi

  118
  Citations

• Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour.

  M Font i Furnols;M Gispert;A Diestre;M.A Oliver

  104
  Citations

• Quality pork genes and meat production.

  G.S. Plastow;D. Carrión;M. Gil;J.A. Garcı́a-Regueiro

  104
  Citations