| Meat consumption: Trends and quality matters M Henchion, M McCarthy, VC Resconi, D Troy Meat science 98 (3), 561-568, 2014 | 646 | 2014 |
| The development of aromas in ruminant meat VC Resconi, A Escudero, MM Campo Molecules 18 (6), 6748-6781, 2013 | 227 | 2013 |
| Beef quality attributes: A systematic review of consumer perspectives MM Henchion, M McCarthy, VC Resconi Meat science 128, 1-7, 2017 | 194 | 2017 |
| Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach DF Keenan, VC Resconi, JP Kerry, RM Hamill Meat Science 96 (3), 1384-1394, 2014 | 155 | 2014 |
| Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets VC Resconi, MM Campo, F Montossi, V Ferreira, C Sañudo, A Escudero Meat Science 85 (4), 700-706, 2010 | 135 | 2010 |
| Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems VC Resconi, MM Campo, M Font i Furnols, F Montossi, C Sañudo Meat Science 83 (1), 31-37, 2009 | 127* | 2009 |
| Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat M Bueno, VC Resconi, MM Campo, J Cacho, V Ferreira, A Escudero Food Chemistry 129 (4), 1909-1918, 2011 | 117 | 2011 |
| Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package VC Resconi, A Escudero, JA Beltrán, JL Olleta, C Sañudo, M Mar Campo Journal of Food Science 77 (1), S10-S18, 2012 | 112 | 2012 |
| Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees M Bueno, VC Resconi, MM Campo, V Ferreira, A Escudero Food Chemistry 281, 49-56, 2019 | 71 | 2019 |
| Sensory quality of beef from different finishing diets VC Resconi, MM Campo, MF i Furnols, F Montossi, C Sañudo Meat Science 86 (3), 865-869, 2010 | 68 | 2010 |
| Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb M Bueno, VC Resconi, MM Campo, J Cacho, V Ferreira, A Escudero Food Research International 54 (1), 772-780, 2013 | 66 | 2013 |
| Ageing and retail display time in raw beef odour according to the degree of lipid oxidation VC Resconi, M Bueno, A Escudero, D Magalhaes, V Ferreira, MM Campo Food chemistry 242, 288-300, 2018 | 61 | 2018 |
| The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage DF Keenan, VC Resconi, TJ Smyth, C Botinestean, C Lefranc, JP Kerry, ... Meat Science 107, 75-85, 2015 | 56 | 2015 |
| Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences VC Resconi, DF Keenan, M Barahona, L Guerrero, JP Kerry, RM Hamill LWT-Food Science and Technology 66, 284-292, 2016 | 47 | 2016 |
| The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham VC Resconi, DF Keenan, E García, P Allen, JP Kerry, RM Hamill Meat science 121, 127-134, 2016 | 42 | 2016 |
| Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams VC Resconi, DF Keenan, S Gough, L Doran, P Allen, JP Kerry, RM Hamill LWT-Food Science and Technology 64 (2), 946-958, 2015 | 28 | 2015 |
| Perception of beef quality for Spanish and Brazilian consumers B Boito, E Lisbinski, MDM Campo, A Guerrero, V Resconi, TE de Oliveira, ... Meat Science 172, 108312, 2021 | 24 | 2021 |
| Influence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb MM Campo, E Muela, VC Resconi, M Barahona, C Sañudo Journal of Food Composition and Analysis 53, 7-12, 2016 | 23 | 2016 |
| Effect of dietary grape pomace and seed on ewe milk and meat quality of their suckling lambs VC Resconi, M Pascual-Alonso, L Aguayo-Ulloa, ... Journal of food quality 2018, 2018 | 20 | 2018 |
| The Effect of Diet on Vitamin E Concentration, Colour, Shelf Life and Lipid Oxidation during Simulated Retail Display in Beef Steaks from Different Production Systems VC Resconi | 18 | 2007 |
