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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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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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
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
Source: Food Research International. Unidades: FCF, ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, CARNES E DERIVADOS, CONGELAMENTO, COR, GADO NELORE, OXIDAÇÃO, QUALIDADE DOS ALIMENTOS
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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: 18 nov. 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 nov. 18 ] 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 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
Artigo de periodico
The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period (2023)
Krauskopf, Monique Marcondes ; Araújo, Chimenes Darlan Leal de ; Santos-Donado, Priscila Robertina dos ; Dargelio, Mariana Damiames Baccarin ; Manzi, João Antônio Santos ; Venturini, Anna Cecilia ; Balieiro, Júlio Cesar de Carvalho ; Delgado, Eduardo Francisquine ; Castillo, Carmen Josefina Contreras
Source: Food Research International. Unidades: ESALQ, FMVZ
Subjects: ATIVAÇÃO ENZIMÁTICA, CARNES E DERIVADOS, COR, ENVELHECIMENTO, GADO NELORE, MITOCONDRIAS, TOUROS
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KRAUSKOPF, Monique Marcondes et al. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, v. 175, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113688. Acesso em: 18 nov. 2024.
APA
Krauskopf, M. M., Araújo, C. D. L. de, Santos-Donado, P. R. dos, Dargelio, M. D. B., Manzi, J. A. S., Venturini, A. C., et al. (2023). The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, 175, 1-10. doi:10.1016/j.foodres.2023.113688
NLM
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688
Vancouver
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688
Artigo de periodico
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing (2021)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Tanaka, Francisco Andre Ossamu ; Venturini, Anna Cecilia; Delgado, Eduardo Francisquine ; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, EMBALAGENS DE ALIMENTOS, CARNES E DERIVADOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO DE PROTEÍNA, VACAS
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ABNT
SANTOS-DONADO, Priscila Robertina dos et al. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, v. 143, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110226. Acesso em: 18 nov. 2024.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Tanaka, F. A. O., Venturini, A. C., Delgado, E. F., & Contreras-Castillo, C. J. (2021). Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, 143, 1-10. doi:10.1016/j.foodres.2021.110226
NLM
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
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
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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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551
Artigo de periodico
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) (2019)
Merlo, Thais Cardoso; Soletti, Izabella ; Saldaña, Erick ; Menegali, Beatriz Schmidt ; Martins, Mariana Marinho ; Teixeira, Ana Clara Bortoluzzi; Harada-Padermo, Samara dos Santos ; Dargelio, Mariana Damiames Baccarin; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FMRP
Subjects: CARNES E DERIVADOS, CONSUMIDOR, EMBALAGENS DE ALIMENTOS, EMOÇÕES, PERCEPÇÃO DE COR
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ABNT
MERLO, Thais Cardoso et al. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, v. 124, p. 147-155, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.08.007. Acesso em: 18 nov. 2024.
APA
Merlo, T. C., Soletti, I., Saldaña, E., Menegali, B. S., Martins, M. M., Teixeira, A. C. B., et al. (2019). Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, 124, 147-155. doi:10.1016/j.foodres.2018.08.007
NLM
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Vancouver
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Artigo de periodico
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods (2019)
Saldaña, Erick; Saldarriaga, Luiz; Cabrera, Jorge; Siche, Raúl; Behrens, Jorge H; Selani, Miriam M; Almeida, Marcio A. de; Silva, Luciana Duque; Pinto, Jair S. Silva; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, MADEIRA
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ABNT
SALDAÑA, Erick et al. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Research International, v. 119, p. 839-849, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.10.067. Acesso em: 18 nov. 2024.
APA
Saldaña, E., Saldarriaga, L., Cabrera, J., Siche, R., Behrens, J. H., Selani, M. M., et al. (2019). Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Research International, 119, 839-849. doi:10.1016/j.foodres.2018.10.067
NLM
Saldaña E, Saldarriaga L, Cabrera J, Siche R, Behrens JH, Selani MM, Almeida MA de, Silva LD, Pinto JSS, Contreras-Castillo CJ. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods [Internet]. Food Research International. 2019 ; 119 839-849.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.10.067
Vancouver
Saldaña E, Saldarriaga L, Cabrera J, Siche R, Behrens JH, Selani MM, Almeida MA de, Silva LD, Pinto JSS, Contreras-Castillo CJ. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods [Internet]. Food Research International. 2019 ; 119 839-849.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.10.067
Artigo de periodico
Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures (2019)
Almeida, Marcio Aurélio de; Saldaña, Erick ; Pinto, Jair Sebastião da Silva; Palacios, Jorge; Contreras-Castillo, Carmen Josefina ; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Source: Food Research International. Unidades: PUSP-LQ, ESALQ
Subjects: ALIMENTOS FERMENTADOS, ESPECTROMETRIA DE MASSAS, SÓDIO, PEPTÍDEOS, SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 123, p. 810, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.05.036. Acesso em: 18 nov. 2024.
APA
Almeida, M. A. de, Saldaña, E., Pinto, J. S. da S., Palacios, J., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2019). Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, 123, 810. doi:10.1016/j.foodres.2019.05.036
NLM
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Vancouver
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Artigo de periodico
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets (2019)
Merlo, Thais Cardoso; Contreras-Castillo, Carmen Josefina ; Villa, Erick Manuel Saldaña ; Barancelli, Giovana Verginia ; Dargelio, Mariana Damiames Baccarin; Yoshida, Cristiana Maria Pedroso; Ribeiro Junior, Eduardo Elias ; Massarioli, Adna Prado ; Venturini, Anna Cecilia
Source: Food Research International. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BIOFILMES, CARNES E DERIVADOS, CONSERVANTES, EMBALAGENS DE ALIMENTOS, SALMÃO, SEGURANÇA ALIMENTAR
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ABNT
MERLO, Thais Cardoso et al. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, v. 125, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108633. Acesso em: 18 nov. 2024.
APA
Merlo, T. C., Contreras-Castillo, C. J., Villa, E. M. S., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., et al. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, 125, 1-10. doi:10.1016/j.foodres.2019.108633
NLM
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Vancouver
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Artigo de periodico
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt (2019)
Rios-Mera, Juan D; Saldaña, Erick; Cruzado-Bravo, Melina L. M; Patinho, Iliani; Selani, Miriam M; Valentin, Dominique; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, HAMBÚRGUER, CONDIMENTOS E ESPECIARIAS, SAL, SÓDIO
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ABNT
RIOS-MERA, Juan D et al. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, v. 121, p. 288-295, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.03.044. Acesso em: 18 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Patinho, I., Selani, M. M., Valentin, D., & Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, 121, 288-295. doi:10.1016/j.foodres.2019.03.044
NLM
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt [Internet]. Food Research International. 2019 ; 121 288-295.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.03.044
Vancouver
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt [Internet]. Food Research International. 2019 ; 121 288-295.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.03.044

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