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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: 02 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. 02 ] 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. 02 ] 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: 02 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. 02 ] 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. 02 ] 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: 02 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. 02 ] 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. 02 ] 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: 02 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. 02 ] 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. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Artigo de periodico
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties (2022)
França, Fabiana; Harada-Padermo, Samara dos Santos ; Frasceto, Rafaela Alves; Saldaña, Erick; Lorenzo, José Manuel; Vieira, Thais Maria Ferreira de Souza ; Selani, Miriam Mabel
Source: LWT. Unidade: ESALQ
Subjects: HAMBÚRGUER, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, SUBPRODUTOS COMO ALIMENTO, PERCEPÇÃO DO PALADAR, SAL (CONDIMENTO)
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ABNT
FRANÇA, Fabiana et al. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, v. 154, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112724. Acesso em: 02 ago. 2024.
APA
França, F., Harada-Padermo, S. dos S., Frasceto, R. A., Saldaña, E., Lorenzo, J. M., Vieira, T. M. F. de S., & Selani, M. M. (2022). Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, 154, 1-10. doi:10.1016/j.lwt.2021.112724
NLM
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724
Vancouver
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724
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: 02 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. 02 ] 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. 02 ] 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: 02 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. 02 ] 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. 02 ] 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: 02 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. 02 ] 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. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Artigo de periodico
A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus (2022)
Ambrosio, Carmen M. S ; Miano, Alberto C ; Saldaña, Erick ; Da Gloria, Eduardo Micotti
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, AVES DOMÉSTICAS, BACTÉRIAS, BIOTA INTESTINAL, ENTEROCOCCUS, FRUTAS CÍTRICAS, LACTOBACILLUS, ÓLEOS ESSENCIAIS
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ABNT
AMBROSIO, Carmen M. S et al. A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus. Scientia Agropecuaria, v. 13, n. 4, p. 369-379, 2022Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2022.034. Acesso em: 02 ago. 2024.
APA
Ambrosio, C. M. S., Miano, A. C., Saldaña, E., & Da Gloria, E. M. (2022). A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus. Scientia Agropecuaria, 13( 4), 369-379. doi:10.17268/sci.agropecu.2022.034
NLM
Ambrosio CMS, Miano AC, Saldaña E, Da Gloria EM. A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus [Internet]. Scientia Agropecuaria. 2022 ; 13( 4): 369-379.[citado 2024 ago. 02 ] Available from: https://doi.org/10.17268/sci.agropecu.2022.034
Vancouver
Ambrosio CMS, Miano AC, Saldaña E, Da Gloria EM. A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus [Internet]. Scientia Agropecuaria. 2022 ; 13( 4): 369-379.[citado 2024 ago. 02 ] Available from: https://doi.org/10.17268/sci.agropecu.2022.034

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