Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger (2022)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-822832-6.00021-7
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; ANTIOXIDANTES; ARMAZENAGEM DE ALIMENTOS; FRANGOS DE CORTE; HAMBÚRGUER; PIMENTA; REFRIGERAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
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: 31 mar. 2026. -
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 2026 mar. 31 ] 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 2026 mar. 31 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7 - The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger
- Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
- Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations
- Projective mapping in the development of sausages: A case study
- Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
- Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
- Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
- Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
- Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
- Free sorting task method to optimize the development of smoked bacon: A case study
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Por se tratar de integração com serviço externo, podem existir diferentes versões do trabalho (como preprints ou postprints), que podem diferir da versão publicada.
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
