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Artigo de periodico
High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% (2023)
Rosa, Jordana Lima da; Rios-Mera, Juan Dario; Contreras Castillo, Carmen Josefina ; Lorenzo, José Manuel; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Correa, Leticia Pereira; Henn, Alessandra Schneider; Cichoski, Alexandre José; Flores, Erico Marlon Moraes; Campagnol, Paulo Cezar Bastianello
Source: Meat Science. Unidade: ESALQ
Subjects: SAL (CONDIMENTO), SALSICHA, SÓDIO, ULTRASSOM
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ABNT
ROSA, Jordana Lima da et al. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, v. 195, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2022.109012. Acesso em: 13 nov. 2024.
APA
Rosa, J. L. da, Rios-Mera, J. D., Contreras Castillo, C. J., Lorenzo, J. M., Pinton, M. B., Santos, B. A. dos, et al. (2023). High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, 195, 1-10. doi:10.1016/j.meatsci.2022.109012
NLM
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
Vancouver
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
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
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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: 13 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. 13 ] 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. 13 ] 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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Artigo de periodico
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts (2021)
Martins, Mariana Marinho ; Saldaña, Erick; Teixeira, Ana Clara Bortoluzzi; Selani, Miriam Mabel; Castillo, Carmen Josefina Contreras
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CONSUMO DE ALIMENTOS, EMOÇÕES, PESQUISA DE CONSUMIDOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Mariana Marinho et al. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Science, v. 180, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108536. Acesso em: 13 nov. 2024.
APA
Martins, M. M., Saldaña, E., Teixeira, A. C. B., Selani, M. M., & Castillo, C. J. C. (2021). Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Science, 180, 1-8. doi:10.1016/j.meatsci.2021.108536
NLM
Martins MM, Saldaña E, Teixeira ACB, Selani MM, Castillo CJC. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts [Internet]. Meat Science. 2021 ; 180 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108536
Vancouver
Martins MM, Saldaña E, Teixeira ACB, Selani MM, Castillo CJC. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts [Internet]. Meat Science. 2021 ; 180 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108536
Artigo de periodico
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life (2020)
Merlo, Thais Cardoso; Antonio, Jéssica da Cruz; Savian, Taciana Villela ; Villegas, Cristian ; Dargelio, Mariana Damiames Baccarin; Pinto, Jair Sebastião da Silva; Alencar, Severino Matias de ; Rodrigues, Ana Luiza Rosa; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: ESALQ, PUSP-LQ
Subjects: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, EUCALIPTO, LIPÍDEOS, MADEIRA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, v. 164, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108110. Acesso em: 13 nov. 2024.
APA
Merlo, T. C., Antonio, J. da C., Savian, T. V., Villegas, C., Dargelio, M. D. B., Pinto, J. S. da S., et al. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, 164, 1-10. doi:10.1016/j.meatsci.2020.108110
NLM
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Vancouver
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
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: 13 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. 13 ] 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. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.023
Artigo de periodico
A sensometric approach to the development of mortadella with healthier fats (2018)
Saldana, E; Garcia, Aline de Oliveira; Selani, Miriam Mabel; Haguiwara, Marcia M. H; Almeida, Marcio Aurelio de; Siche, Raúl; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, GORDURAS, MORTADELA
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ABNT
SALDANA, E et al. A sensometric approach to the development of mortadella with healthier fats. Meat Science, v. 137, p. 176-190, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.027. Acesso em: 13 nov. 2024.
APA
Saldana, E., Garcia, A. de O., Selani, M. M., Haguiwara, M. M. H., Almeida, M. A. de, Siche, R., & Contreras-Castillo, C. J. (2018). A sensometric approach to the development of mortadella with healthier fats. Meat Science, 137, 176-190. doi:10.1016/j.meatsci.2017.11.027
NLM
Saldana E, Garcia A de O, Selani MM, Haguiwara MMH, Almeida MA de, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats [Internet]. Meat Science. 2018 ; 137 176-190.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.027
Vancouver
Saldana E, Garcia A de O, Selani MM, Haguiwara MMH, Almeida MA de, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats [Internet]. Meat Science. 2018 ; 137 176-190.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.027
Artigo de periodico
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics (2018)
Saldaña, Erick ; Castillo, Luiz Saldarriaga; Sánchez, Jorge Cabrera; Siche, Raúl; Almeida, Marcio Aurélio de; Behrens, Jorge Herman ; Selani, Miriam Mabel; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPONENTES PRINCIPAIS, DEFUMAÇÃO, MADEIRA, REFLORESTAMENTO
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ABNT
SALDAÑA, Erick et al. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, v. 140, p. 44-50, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.02.014. Acesso em: 13 nov. 2024.
APA
Saldaña, E., Castillo, L. S., Sánchez, J. C., Siche, R., Almeida, M. A. de, Behrens, J. H., et al. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, 140, 44-50. doi:10.1016/j.meatsci.2018.02.014
NLM
Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.02.014
Vancouver
Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.02.014

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