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Artigo de periodico
Influence of micronized salt and high-power ultrasound on the quality of beef burgers (2024)
Araújo, Chimenes Darlan Leal de; Krauskopf, Monique Marcondes; Manzi, João Antônio Santos; Santos, Karoline Costa; Rios-Mera, Juan Dario; Dargelio, Mariana Damiames Baccarin; Saldaña, Erick; Castillo, Carmen Josefina Contreras
Fonte: Scientia Agricola. Unidade: ESALQ
Assuntos: BOVINOS DE CORTE, CARNES E DERIVADOS, HAMBÚRGUER, QUALIDADE DOS ALIMENTOS, SÓDIO, ULTRASSOM
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ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, v. 81, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2023-0033. Acesso em: 05 ago. 2024.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. S., Santos, K. C., Rios-Mera, J. D., Dargelio, M. D. B., et al. (2024). Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, 81, 1-7. doi:10.1590/1678-992X-2023-0033
NLM
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033
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
Fonte: Food Research International. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Scientia Agricola. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] Available from: https://doi.org/10.1590/1678-992X-2022-0019
Artigo de periodico
Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage (2023)
Coaguila Gonza, Milagros Maribel ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Sartori, Alan Giovanini de Oliveira ; Contreras Castillo, Carmen Josefina
Fonte: Food Research International. Unidades: FCF, ESALQ
Assuntos: ARMAZENAGEM DE ALIMENTOS, CARNES E DERIVADOS, CONGELAMENTO, COR, GADO NELORE, OXIDAÇÃO, QUALIDADE DOS ALIMENTOS
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ABNT
COAGUILA GONZA, Milagros Maribel et al. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Research International, v. 174, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113675. Acesso em: 05 ago. 2024.
APA
Coaguila Gonza, M. M., Cavalcante, C. L., Saldaña, E., Sartori, A. G. de O., & Contreras Castillo, C. J. (2023). Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Research International, 174, 1-11. doi:10.1016/j.foodres.2023.113675
NLM
Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AG de O, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage [Internet]. Food Research International. 2023 ; 174 1-11.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
Vancouver
Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AG de O, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage [Internet]. Food Research International. 2023 ; 174 1-11.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Meat Science. Unidades: ESALQ, FEA
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, PERCEPÇÃO DO PALADAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, EMBUTIDOS, SALSICHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
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
Fonte: Meat Science. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Meat Science. Unidades: FZEA, ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Meat Science. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
Artigo de periodico
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods (2021)
Patinho, Iliani ; Saldaña, Erick; Selani, Miriam Mabel; Teixeira, Ana Clara Bortoluzzi; Menegali, Beatriz Schmidt ; Merlo, Thais Cardoso; Rios-Mera, Juan Dario; Dargelio, Mariana Damiames Baccarin; Rodrigues, Heber; Castillo, Carmen Josefina Contreras
Fonte: Food Research International. Unidade: ESALQ
Assuntos: COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, ÍNDICE DE MASSA CORPORAL, REPRESENTAÇÕES SOCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani et al. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, v. 147, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110551. Acesso em: 05 ago. 2024.
APA
Patinho, I., Saldaña, E., Selani, M. M., Teixeira, A. C. B., Menegali, B. S., Merlo, T. C., et al. (2021). Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, 147, 1-10. doi:10.1016/j.foodres.2021.110551
NLM
Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Castillo CJC. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods [Internet]. Food Research International. 2021 ; 147 1-10.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551
Vancouver
Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Castillo CJC. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods [Internet]. Food Research International. 2021 ; 147 1-10.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551
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
Fonte: Trends in Food Science & Technology. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
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
Fonte: Meat Science. Unidade: ESALQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] 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
Fonte: Meat Science. Unidades: ESALQ, PUSP-LQ
Assuntos: 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: 05 ago. 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 ago. 05 ] 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 ago. 05 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Artigo de periodico
Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters (2020)
Cruzado-Bravo, Melina Luz Mary ; Barancelli, Giovana Verginia ; Andreote, Ana Paula Dini ; Saldaña, Erick ; Vidal-Veuthey, B; Collado, L; Contreras-Castillo, Carmen Josefina
Fonte: Food Control. Unidades: ESALQ, CENA
Assuntos: BACTÉRIAS PATOGÊNICAS, CONTAGEM DE CÉLULAS SOMÁTICAS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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ABNT
CRUZADO-BRAVO, Melina Luz Mary et al. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters. Food Control, v. 109, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2019.106904. Acesso em: 05 ago. 2024.
APA
Cruzado-Bravo, M. L. M., Barancelli, G. V., Andreote, A. P. D., Saldaña, E., Vidal-Veuthey, B., Collado, L., & Contreras-Castillo, C. J. (2020). Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters. Food Control, 109, 1-7. doi:10.1016/j.foodcont.2019.106904
NLM
Cruzado-Bravo MLM, Barancelli GV, Andreote APD, Saldaña E, Vidal-Veuthey B, Collado L, Contreras-Castillo CJ. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters [Internet]. Food Control. 2020 ; 109 1-7.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2019.106904
Vancouver
Cruzado-Bravo MLM, Barancelli GV, Andreote APD, Saldaña E, Vidal-Veuthey B, Collado L, Contreras-Castillo CJ. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters [Internet]. Food Control. 2020 ; 109 1-7.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.foodcont.2019.106904

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