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Artigo de periodico
Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers (2024)
Silva, Heloisa Pestana M. da ; Selani, Miriam Mabel ; Saldaña, Erick ; Miyasaki, Eriksen K ; Melo, Priscilla Siqueira ; Patinho, Iliani ; Domingues, Maria Aliciane Fontenele
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ALIMENTOS FUNCIONAIS, COMPORTAMENTO DO CONSUMIDOR, CONSUMO DE ALIMENTOS, PÃO, PERCEPÇÃO, PÓLEN, PREFERÊNCIAS ALIMENTARES
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ABNT
SILVA, Heloisa Pestana M. da et al. Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers. Scientia Agropecuaria, v. 15, n. 1, p. 55-63, 2024Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2024.005. Acesso em: 09 nov. 2024.
APA
Silva, H. P. M. da, Selani, M. M., Saldaña, E., Miyasaki, E. K., Melo, P. S., Patinho, I., & Domingues, M. A. F. (2024). Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers. Scientia Agropecuaria, 15( 1), 55-63. doi:10.17268/sci.agropecu.2024.005
NLM
Silva HPM da, Selani MM, Saldaña E, Miyasaki EK, Melo PS, Patinho I, Domingues MAF. Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers [Internet]. Scientia Agropecuaria. 2024 ; 15( 1): 55-63.[citado 2024 nov. 09 ] Available from: https://doi.org/10.17268/sci.agropecu.2024.005
Vancouver
Silva HPM da, Selani MM, Saldaña E, Miyasaki EK, Melo PS, Patinho I, Domingues MAF. Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers [Internet]. Scientia Agropecuaria. 2024 ; 15( 1): 55-63.[citado 2024 nov. 09 ] Available from: https://doi.org/10.17268/sci.agropecu.2024.005
Artigo de periodico
In-depth exploration of the high and normal pH beef proteome: first insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times (2024)
Patinho, Iliani ; Antonelo, Daniel Silva ; Delgado, Eduardo Francisquine ; Alessandroni, Laura; Balieiro, Júlio Cesar de Carvalho ; Castillo, Carmen Josefina Contreras ; Gagaoua, Mohammed
Source: Meat Science. Unidades: ESALQ, FMVZ
Subjects: CARNES E DERIVADOS, CORTE DE ALIMENTOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO ENERGÉTICO, MÚSCULOS, PROTEÍNAS, PROTEÔMICA
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ABNT
PATINHO, Iliani et al. In-depth exploration of the high and normal pH beef proteome: first insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times. Meat Science, v. 216, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2024.109557. Acesso em: 09 nov. 2024.
APA
Patinho, I., Antonelo, D. S., Delgado, E. F., Alessandroni, L., Balieiro, J. C. de C., Castillo, C. J. C., & Gagaoua, M. (2024). In-depth exploration of the high and normal pH beef proteome: first insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times. Meat Science, 216, 1-18. doi:10.1016/j.meatsci.2024.109557
NLM
Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JC de C, Castillo CJC, Gagaoua M. In-depth exploration of the high and normal pH beef proteome: first insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times [Internet]. Meat Science. 2024 ; 216 1-18.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109557
Vancouver
Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JC de C, Castillo CJC, Gagaoua M. In-depth exploration of the high and normal pH beef proteome: first insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times [Internet]. Meat Science. 2024 ; 216 1-18.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109557
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
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
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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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Artigo de periodico
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: a Brazilian perspective (2024)
Freire, Carlos Eduardo Cardoso de Aguiar ; Patinho, Iliani ; Gonçalves, Samuel Ferreira ; Cançado, Matheus Prudente; Villa, Erick Manuel Saldaña ; Alencar, Severino Matias de ; Cesar, Aline Silva Mello
Source: International Journal of Dairy Technology. Unidade: ESALQ
Subjects: CONSUMO DE ALIMENTOS, LATICÍNIOS, SATISFAÇÃO DO CONSUMIDOR
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ABNT
FREIRE, Carlos Eduardo Cardoso de Aguiar et al. Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: a Brazilian perspective. International Journal of Dairy Technology, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.13126. Acesso em: 09 nov. 2024.
APA
Freire, C. E. C. de A., Patinho, I., Gonçalves, S. F., Cançado, M. P., Villa, E. M. S., Alencar, S. M. de, & Cesar, A. S. M. (2024). Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: a Brazilian perspective. International Journal of Dairy Technology, 1-14. doi:10.1111/1471-0307.13126
NLM
Freire CEC de A, Patinho I, Gonçalves SF, Cançado MP, Villa EMS, Alencar SM de, Cesar ASM. Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: a Brazilian perspective [Internet]. International Journal of Dairy Technology. 2024 ; 1-14.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/1471-0307.13126
Vancouver
Freire CEC de A, Patinho I, Gonçalves SF, Cançado MP, Villa EMS, Alencar SM de, Cesar ASM. Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: a Brazilian perspective [Internet]. International Journal of Dairy Technology. 2024 ; 1-14.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1111/1471-0307.13126
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
Source: Scientia Agricola. Unidade: ESALQ
Subjects: 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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://doi.org/10.1590/1678-992X-2022-0019
Tese (Doutorado)
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus (2023)
Patinho, Iliani ; Castillo, Carmen Josefina Contreras (Orientador)
Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CONSUMIDOR, GADO NELORE, PROTEÔMICA
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ABNT
PATINHO, Iliani. Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus. 2023. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-05012024-172843/. Acesso em: 09 nov. 2024.
APA
Patinho, I. (2023). Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-05012024-172843/
NLM
Patinho I. Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus [Internet]. 2023 ;[citado 2024 nov. 09 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-05012024-172843/
Vancouver
Patinho I. Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus [Internet]. 2023 ;[citado 2024 nov. 09 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-05012024-172843/
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
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: 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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] 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
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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] 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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
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: 09 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. 09 ] 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. 09 ] 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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] 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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] 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
Source: Meat Science. Unidade: ESALQ
Subjects: 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: 09 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. 09 ] 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. 09 ] 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: 09 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. 09 ] 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. 09 ] 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: 09 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. 09 ] 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. 09 ] 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: 09 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. 09 ] 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. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
Artigo de periodico
Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs (2021)
Almeida, Vivian Vezzoni de; Silva, Julia Pereira Martins da ; Schinckel, Allan Paul; Meira, Ariana Nascimento ; Moreira, Gabriel Costa Monteiro; Gomes, Julia Dezen ; Poleti, Mirele Daiana ; Mariana Damiames Baccarin; Patinho, Iliani ; Castillo, Carmen Josefina Contreras ; Coutinho, Luiz Lehmann ; Mourão, Gerson Barreto ; Reecy, James M. ; Koltes, Dawn; Serão, Nick Vergara Lopes; Regitano, Luciana Correia de Almeida ; Fukumasu, Heidge ; Brustolini, Ana Paula Liboreiro; Alencar, Severino Matias de ; Luchiari Filho, Albino ; Cesar, Aline Silva Mello
Source: Livestock Science. Unidades: FZEA, ESALQ
Subjects: ÁCIDOS GRAXOS, CARCAÇA, CASTRAÇÃO ANIMAL, CRESCIMENTO ANIMAL, DIETA ANIMAL, CARNES E DERIVADOS, SUÍNOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Vivian Vezzoni de et al. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs. Livestock Science, v. 248, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.livsci.2021.104515. Acesso em: 09 nov. 2024.
APA
Almeida, V. V. de, Silva, J. P. M. da, Schinckel, A. P., Meira, A. N., Moreira, G. C. M., Gomes, J. D., et al. (2021). Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs. Livestock Science, 248, 1-10. doi:10.1016/j.livsci.2021.104515
NLM
Almeida VV de, Silva JPM da, Schinckel AP, Meira AN, Moreira GCM, Gomes JD, Poleti MD, Mariana Damiames Baccarin, Patinho I, Castillo CJC, Coutinho LL, Mourão GB, Reecy JM, Koltes D, Serão NVL, Regitano LC de A, Fukumasu H, Brustolini APL, Alencar SM de, Luchiari Filho A, Cesar ASM. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs [Internet]. Livestock Science. 2021 ; 248 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.livsci.2021.104515
Vancouver
Almeida VV de, Silva JPM da, Schinckel AP, Meira AN, Moreira GCM, Gomes JD, Poleti MD, Mariana Damiames Baccarin, Patinho I, Castillo CJC, Coutinho LL, Mourão GB, Reecy JM, Koltes D, Serão NVL, Regitano LC de A, Fukumasu H, Brustolini APL, Alencar SM de, Luchiari Filho A, Cesar ASM. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs [Internet]. Livestock Science. 2021 ; 248 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.livsci.2021.104515
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
Source: Food Research International. Unidade: ESALQ
Subjects: 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: 09 nov. 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 nov. 09 ] 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 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551
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: 09 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. 09 ] 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. 09 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
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: 09 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. 09 ] 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. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417

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