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Artigo de periodico
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts (2024)
Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Gagaoua, Mohammed; Behrens, Jorge H; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
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ABNT
PATINHO, Iliani et al. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113778. Acesso em: 09 nov. 2024.
APA
Patinho, I., Cavalcante, C. L., Saldaña, E., Gagaoua, M., Behrens, J. H., & Contreras-Castillo, C. J. (2024). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113778
NLM
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Vancouver
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Artigo de periodico
Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources (2023)
Silva, Julia Pereira Martins da ; Almeida, Vivian Vezzoni ; Schinckel, Allan Paul ; Meira, Ariana Nascimento ; Moreira, Gabriel Costa Monteiro ; Pian, Laura Woigt ; Campos, Débora de ; Gomes, Julia Dezen ; Gonçales, Janaína Lustosa ; Dargelio, Mariana Damiames Baccarin ; Patinho, Iliani ; Saldaña, Erick ; Contreras-Castillo, Carmen Josefina ; Coutinho, Luiz Lehmann ; Luchiari Filho, Albino ; Nuñez, Amoracyr José Costa ; Cesar, Aline Silva Mello
Source: Scientia Agricola. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, DIETA ANIMAL, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, SUÍNOS
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ABNT
SILVA, Julia Pereira Martins da et al. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources. Scientia Agricola, v. 80, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2022-0019. Acesso em: 09 nov. 2024.
APA
Silva, J. P. M. da, Almeida, V. V., Schinckel, A. P., Meira, A. N., Moreira, G. C. M., Pian, L. W., et al. (2023). Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources. Scientia Agricola, 80, 1-8. doi:10.1590/1678-992X-2022-0019
NLM
Silva JPM da, Almeida VV, Schinckel AP, Meira AN, Moreira GCM, Pian LW, Campos D de, Gomes JD, Gonçales JL, Dargelio MDB, Patinho I, Saldaña E, Contreras-Castillo CJ, Coutinho LL, Luchiari Filho A, Nuñez AJC, Cesar ASM. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources [Internet]. Scientia Agricola. 2023 ; 80 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1590/1678-992X-2022-0019
Vancouver
Silva JPM da, Almeida VV, Schinckel AP, Meira AN, Moreira GCM, Pian LW, Campos D de, Gomes JD, Gonçales JL, Dargelio MDB, Patinho I, Saldaña E, Contreras-Castillo CJ, Coutinho LL, Luchiari Filho A, Nuñez AJC, Cesar ASM. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources [Internet]. Scientia Agricola. 2023 ; 80 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1590/1678-992X-2022-0019
Parte de monografia/livro
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger (2022)
Menegali, Beatriz Schmidt ; Saldaña, Erick; Braz, Giovana Thomaz; Patinho, Iliani ; Pimentel-Filho, Natan de Jesus; Diaz-Valencia, Yemina Karen; Contreras-Castillo, Carmen Josefina ; Selani, Miriam M
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, ARMAZENAGEM DE ALIMENTOS, FRANGOS DE CORTE, HAMBÚRGUER, PIMENTA, REFRIGERAÇÃO
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ABNT
MENEGALI, Beatriz Schmidt et al. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00021-7. Acesso em: 09 nov. 2024.
APA
Menegali, B. S., Saldaña, E., Braz, G. T., Patinho, I., Pimentel-Filho, N. de J., Diaz-Valencia, Y. K., et al. (2022). Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00021-7
NLM
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Vancouver
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Parte de monografia/livro
Flash Profile for the characterization of beef burger: A case study (2022)
Patinho, Iliani ; Saldaña, Erick; Santos-Donado, Priscila Robertina dos ; Rios-Mera, Juan D; Merlo, Thais Cardoso; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COGUMELOS COMESTÍVEIS, GORDURAS, HAMBÚRGUER
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ABNT
PATINHO, Iliani et al. Flash Profile for the characterization of beef burger: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00018-7. Acesso em: 09 nov. 2024.
APA
Patinho, I., Saldaña, E., Santos-Donado, P. R. dos, Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00018-7
NLM
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Vancouver
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Parte de monografia/livro
Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues (2022)
Saldaña, Erick; Valentin, Dominique; Behrens, Jorge ; Selani, Miriam M; Patinho, Iliani ; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, MÍDIAS SOCIAIS, PERCEPÇÃO DO PALADAR, PESQUISA DE OPINIÃO
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ABNT
SALDAÑA, Erick et al. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00013-8. Acesso em: 09 nov. 2024.
APA
Saldaña, E., Valentin, D., Behrens, J., Selani, M. M., Patinho, I., & Contreras-Castillo, C. J. (2022). Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00013-8
NLM
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Vancouver
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Parte de monografia/livro
An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science (2022)
Martins, Mariana Marinho ; Saldaña, Erick; Rios-Mera, Juan D; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, CARNES E DERIVADOS, CONSUMIDOR, CONSUMO DE ALIMENTOS, EMOÇÕES
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ABNT
MARTINS, Mariana Marinho et al. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00012-6. Acesso em: 09 nov. 2024.
APA
Martins, M. M., Saldaña, E., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2022). An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00012-6
NLM
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Vancouver
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Parte de monografia/livro
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers (2022)
Rios-Mera, Juan D; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, SÓDIO
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ABNT
RIOS-MERA, Juan D e SALDAÑA, Erick e CONTRERAS-CASTILLO, Carmen Josefina. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00009-6. Acesso em: 09 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00009-6
NLM
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Vancouver
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Artigo de periodico
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer (2022)
Selani, Miriam Mabel; Ramos, Paulo Henrique Bertucci ; Patinho, Iliani ; França, Fabiana; Harada-Padermo, Samara dos Santos ; Contreras-Castillo, Carmen Josefina ; Saldaña, Erick
Source: Meat Science. Unidades: ESALQ, FEA
Subjects: ANÁLISE DE CONGLOMERADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, ROTULAGEM DE ALIMENTOS, SÓDIO
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ABNT
SELANI, Miriam Mabel et al. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, v. 185, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108720. Acesso em: 09 nov. 2024.
APA
Selani, M. M., Ramos, P. H. B., Patinho, I., França, F., Harada-Padermo, S. dos S., Contreras-Castillo, C. J., & Saldaña, E. (2022). Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, 185, 1-10. doi:10.1016/j.meatsci.2021.108720
NLM
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Vancouver
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Parte de monografia/livro
Free sorting task method to optimize the development of smoked bacon: A case study (2022)
Merlo, Thais Cardoso; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, PERCEPÇÃO DO PALADAR
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ABNT
MERLO, Thais Cardoso et al. Free sorting task method to optimize the development of smoked bacon: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00010-2. Acesso em: 09 nov. 2024.
APA
Merlo, T. C., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2022). Free sorting task method to optimize the development of smoked bacon: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00010-2
NLM
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2
Vancouver
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2
Parte de monografia/livro
Projective mapping in the development of sausages: A case study (2022)
Selani, Miriam M; Patinho, Iliani ; Rios-Mera, Juan D; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, EMBUTIDOS, SALSICHA
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ABNT
SELANI, Miriam M et al. Projective mapping in the development of sausages: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00011-4. Acesso em: 09 nov. 2024.
APA
Selani, M. M., Patinho, I., Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Projective mapping in the development of sausages: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00011-4
NLM
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Vancouver
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Parte de monografia/livro
A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina (2021)
Feddern, Vivian; Gressler, Vanessa; Aroeira, Carolina Naves ; Costa, Osmar Antonio Dalla; Contreras-Castillo, Carmen Josefina ; Jane de Oliveira Peixoto6; Ledur, Monica Correa
Source: Tópicos em ciências dos alimentos, v. 2. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, BETA-BLOQUEADORES, DIETA ANIMAL, FARINHAS PARA ANIMAIS, SUÍNOS
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ABNT
FEDDERN, Vivian et al. A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina. Tópicos em ciências dos alimentos, v. 2. Tradução . Nova Xavantina, MT: Pantanal Editora, 2021. . Disponível em: https://doi.org/10.46420/9786588319697. Acesso em: 09 nov. 2024.
APA
Feddern, V., Gressler, V., Aroeira, C. N., Costa, O. A. D., Contreras-Castillo, C. J., Jane de Oliveira Peixoto6,, & Ledur, M. C. (2021). A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina. In Tópicos em ciências dos alimentos, v. 2. Nova Xavantina, MT: Pantanal Editora. doi:10.46420/9786588319697
NLM
Feddern V, Gressler V, Aroeira CN, Costa OAD, Contreras-Castillo CJ, Jane de Oliveira Peixoto6, Ledur MC. A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina [Internet]. In: Tópicos em ciências dos alimentos, v. 2. Nova Xavantina, MT: Pantanal Editora; 2021. [citado 2024 nov. 09 ] Available from: https://doi.org/10.46420/9786588319697
Vancouver
Feddern V, Gressler V, Aroeira CN, Costa OAD, Contreras-Castillo CJ, Jane de Oliveira Peixoto6, Ledur MC. A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina [Internet]. In: Tópicos em ciências dos alimentos, v. 2. Nova Xavantina, MT: Pantanal Editora; 2021. [citado 2024 nov. 09 ] Available from: https://doi.org/10.46420/9786588319697
Artigo de periodico
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon (2021)
Merlo, Thais Cardoso; Lorenzo, José Manuel; Saldaña, Erick; Patinho, Iliani ; Oliveira, Alais Cristina; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Domínguez, Rubén; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, v. 181, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108596. Acesso em: 09 nov. 2024.
APA
Merlo, T. C., Lorenzo, J. M., Saldaña, E., Patinho, I., Oliveira, A. C., Menegali, B. S., et al. (2021). Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, 181, 1-12. doi:10.1016/j.meatsci.2021.108596
NLM
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596
Vancouver
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596
Artigo de periodico
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger (2021)
Patinho, Iliani ; Selani, Miriam Mabel; Saldaña, Erick; Bortoluzzi, Ana Clara Teixeira; Rios-Mera, Juan Dario ; Silva, Claudia Maria da; Kushida, Marta Mitsui; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, v. 172, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108307. Acesso em: 09 nov. 2024.
APA
Patinho, I., Selani, M. M., Saldaña, E., Bortoluzzi, A. C. T., Rios-Mera, J. D., Silva, C. M. da, et al. (2021). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, 172, 1-9. doi:10.1016/j.meatsci.2020.108307
NLM
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Vancouver
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Artigo de periodico
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
Rios-Mera, Juan Dario ; Saldana, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Trends in Food Science & Technology. Unidade: ESALQ
Subjects: SAL (CONDIMENTO), CARNES E DERIVADOS, GORDURAS, SÓDIO, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833–840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 09 nov. 2024.
APA
Rios-Mera, J. D., Saldana, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2021). Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, 110, 833–840. doi:10.1016/j.tifs.2021.01.092
NLM
Rios-Mera JD, Saldana E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833–840.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Vancouver
Rios-Mera JD, Saldana E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833–840.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing (2021)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Tanaka, Francisco Andre Ossamu ; Venturini, Anna Cecilia; Delgado, Eduardo Francisquine ; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, EMBALAGENS DE ALIMENTOS, CARNES E DERIVADOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO DE PROTEÍNA, VACAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS-DONADO, Priscila Robertina dos et al. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, v. 143, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110226. Acesso em: 09 nov. 2024.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Tanaka, F. A. O., Venturini, A. C., Delgado, E. F., & Contreras-Castillo, C. J. (2021). Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, 143, 1-10. doi:10.1016/j.foodres.2021.110226
NLM
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Artigo de periodico
A review on growth promoters still allowed in cattle and pig production (2021)
Aroeira, Carolina Naves ; Feddern, Vivian; Gressler, Vanessa; Contreras-Castillo, Carmen Josefina ; Hopkins, David Laurence
Source: Livestock Science. Unidade: ESALQ
Subjects: REGULADORES DE CRESCIMENTO, SUÍNOS, BOVINOS, ADITIVOS ALIMENTARES PARA ANIMAL, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AROEIRA, Carolina Naves et al. A review on growth promoters still allowed in cattle and pig production. Livestock Science, v. 247, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.livsci.2021.104464. Acesso em: 09 nov. 2024.
APA
Aroeira, C. N., Feddern, V., Gressler, V., Contreras-Castillo, C. J., & Hopkins, D. L. (2021). A review on growth promoters still allowed in cattle and pig production. Livestock Science, 247, 1-9. doi:10.1016/j.livsci.2021.104464
NLM
Aroeira CN, Feddern V, Gressler V, Contreras-Castillo CJ, Hopkins DL. A review on growth promoters still allowed in cattle and pig production [Internet]. Livestock Science. 2021 ; 247 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.livsci.2021.104464
Vancouver
Aroeira CN, Feddern V, Gressler V, Contreras-Castillo CJ, Hopkins DL. A review on growth promoters still allowed in cattle and pig production [Internet]. Livestock Science. 2021 ; 247 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.livsci.2021.104464
Artigo de periodico
Use of sensory science for the development of healthier processed meat products: a critical opinion (2021)
Saldaña, E; Merlo, Thais Cardoso; Patinho, Iliani ; Rios-Mera, Juan Dario ; Contreras-Castillo, Carmen Josefina ; Selani, M. M
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, PROCESSAMENTO DE ALIMENTOS, SAÚDE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALDAÑA, E et al. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, v. 40, p. 13–19, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.04.012. Acesso em: 09 nov. 2024.
APA
Saldaña, E., Merlo, T. C., Patinho, I., Rios-Mera, J. D., Contreras-Castillo, C. J., & Selani, M. M. (2021). Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, 40, 13–19. doi:10.1016/j.cofs.2020.04.012
NLM
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
Vancouver
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
Artigo de periodico
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview (2021)
Rios-Mera, Juan Dario ; Selani, M. M; Patinho, Iliani ; Saldaña, E; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, CLORETO, SAL (CONDIMENTO), SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, v. 174, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108417. Acesso em: 09 nov. 2024.
APA
Rios-Mera, J. D., Selani, M. M., Patinho, I., Saldaña, E., & Contreras-Castillo, C. J. (2021). Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, 174, 1-8. doi:10.1016/j.meatsci.2020.108417
NLM
Rios-Mera JD, Selani MM, Patinho I, Saldaña E, Contreras-Castillo CJ. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview [Internet]. Meat Science. 2021 ; 174 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Vancouver
Rios-Mera JD, Selani MM, Patinho I, Saldaña E, Contreras-Castillo CJ. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview [Internet]. Meat Science. 2021 ; 174 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Artigo de periodico
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
Rios-Mera, Juan Dario ; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Trends in Food Science & Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, GORDURAS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SAL (CONDIMENTO), SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833-840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 09 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2021). Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, 110, 833-840. doi:10.1016/j.tifs.2021.01.092
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon (2021)
Merlo, Thais Cardoso; Molognoni, Luciano; Hoff, Rodrigo Barcellos; Daguer, Heitor; Patinho, Iliani ; Contreras-Castillo, Carmen Josefina
Source: Food Control. Unidade: ESALQ
Subjects: BACON, CROMATOGRAFIA LÍQUIDA, DEFUMAÇÃO, ESPECTROMETRIA DE MASSAS, HIDROCARBONETOS POLICÍCLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control, v. 120, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2020.107565. Acesso em: 09 nov. 2024.
APA
Merlo, T. C., Molognoni, L., Hoff, R. B., Daguer, H., Patinho, I., & Contreras-Castillo, C. J. (2021). Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control, 120, 1-8. doi:10.1016/j.foodcont.2020.107565
NLM
Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon [Internet]. Food Control. 2021 ; 120 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107565
Vancouver
Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon [Internet]. Food Control. 2021 ; 120 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107565

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