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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: 17 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. 17 ] 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. 17 ] 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: 17 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. 17 ] 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. 17 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics (2021)
Rios-Mera, Juan Dario ; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Castillo, Carmen Josefina Contreras
Source: Meat Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, ANÁLISE SENSORIAL DE ALIMENTOS, HAMBÚRGUER, 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. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science, v. 177, p. 1-13, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108497. Acesso em: 17 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Castillo, C. J. C. (2021). Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science, 177, 1-13. doi:10.1016/j.meatsci.2021.108497
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Castillo CJC. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics [Internet]. Meat Science. 2021 ; 177 1-13.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Castillo CJC. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics [Internet]. Meat Science. 2021 ; 177 1-13.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
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: 17 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. 17 ] 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. 17 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
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: 17 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. 17 ] 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. 17 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers (2020)
Rios-Mera, Juan Dario ; Saldaña, Erick ; Cruzado-Bravo, Melina Luz Mary ; Martins, Mariana Marinho ; Patinho, Iliani ; Selani, Miriam M.; Valentin, Dominique; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, SATISFAÇÃO DO CONSUMIDOR, SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, v. 161, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107992. Acesso em: 17 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Martins, M. M., Patinho, I., Selani, M. M., et al. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 1-9. doi:10.1016/j.meatsci.2019.107992
NLM
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107992
Vancouver
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107992
Artigo de periodico
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon (2019)
Saldaña, Erick ; Saldarriaga, Luiz; Cabrera, Jorge; Behrens, Jorge H; Selani, Miriam Mabel; Rios-Mera, Juan Dario ; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALDAÑA, Erick et al. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, v. 147, p. 60-69, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.08.023. Acesso em: 17 nov. 2024.
APA
Saldaña, E., Saldarriaga, L., Cabrera, J., Behrens, J. H., Selani, M. M., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2019). Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, 147, 60-69. doi:10.1016/j.meatsci.2018.08.023
NLM
Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera JD, Contreras-Castillo CJ. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon [Internet]. Meat Science. 2019 ; 147 60-69.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.023
Vancouver
Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera JD, Contreras-Castillo CJ. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon [Internet]. Meat Science. 2019 ; 147 60-69.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.023
Artigo de periodico
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil (2019)
Rios-Mera, Juan Dario ; Saldaña Villa, Erick Manuel ; Ramírez, Yhosep; Auquiñivín, Erick A.; Alvim, Izabela Dutra; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: FIBRAS VEGETAIS, ÓLEOS ANIMAIS, PEIXES, PROTEÍNAS DE PLANTAS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, v. 116 art. 108555, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108555. Acesso em: 17 nov. 2024.
APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555
NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555

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