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Refinado por: autor: Saldaña, E remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Material Type:
Artigo 		Adicionar ao Meu Espaço

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

Juan D Rios-Mera Erick Saldaña; Melina L. M Cruzado-Bravo; Iliani Patinho; Miriam M Selani; Dominique Valentin; Carmen Josefina Contreras-Castillo

Food Research International Amsterdam v. 121, p. 288-295, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

2
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristics

Juan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras Castillo

Meat Science Amsterdam v. 177, art. 108497, p. 1-13, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

3
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
Material Type:
Artigo 		Adicionar ao Meu Espaço

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods

Iliani Patinho Erick Saldaña; Miriam Mabel Selani; Ana Clara Bortoluzzi Teixeira; Beatriz Schmidt Menegali; Thais Cardoso Merlo; Juan Dario Rios-Mera; Mariana Damiames Baccarin Dargelio; Heber Rodrigues; Carmen Josefina Contreras Castillo

Food Research International Amsterdam v. 147, art. 110551, p. 1-10, 2021

Amsterdam 2021

Acesso online

4
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties

Fabiana França Samara dos Santos Harada-Padermo; Rafaela Alves Frasceto; Erick Saldaña; José Manuel Lorenzo; Thais Maria Ferreira de Souza Vieira; Miriam Mabel Selani

LWT Amsterdam v. 154, art. 112724, p. 1-10, 2021

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

5
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
Material Type:
Livro 		Adicionar ao Meu Espaço

Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger

Beatriz Schmidt Menegali Erick Saldaña; Giovana Thomaz Braz; Iliani Patinho; Natan de Jesus Pimentel-Filho; Yemina Karen Diaz-Valencia; Carmen Josefina Contreras-Castillo; Miriam M Selani

Lorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022

Amsterdam Elsevier 2022

Item não circula. Consulte sua biblioteca.(Acessar)

6
Flash Profile for the characterization of beef burger A case study
Flash Profile for the characterization of beef burger A case study
Material Type:
Livro 		Adicionar ao Meu Espaço

Flash Profile for the characterization of beef burger A case study

Iliani Patinho Erick Saldaña; Priscila Robertina dos Santos-Donado; Juan D Rios-Mera; Thais Cardoso Merlo; Miriam M Selani; Carmen Josefina Contreras-Castillo

Lorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022

Amsterdam Elsevier 2022

Item não circula. Consulte sua biblioteca.(Acessar)

7
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
Material Type:
Livro 		Adicionar ao Meu Espaço

Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers

Juan D Rios-Mera Erick Saldaña; Carmen Josefina Contreras-Castillo

Lorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022

Amsterdam Elsevier 2022

Item não circula. Consulte sua biblioteca.(Acessar)

8
Influence of micronized salt and high-power ultrasound on the quality of beef burgers
Influence of micronized salt and high-power ultrasound on the quality of beef burgers
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of micronized salt and high-power ultrasound on the quality of beef burgers

Chimenes Darlan Leal de Araújo Monique Marcondes Krauskopf; João Antônio Santos Manzi; Karoline Costa Santos; Juan Dario Rios-Mera; Mariana Damiames Baccarin Dargelio; Erick Saldaña; Carmen Josefina Contreras Castillo

Scientia Agricola Piracicaba v. 81, art. e20230033, p. 1-7, 2024

Piracicaba 2024

Item não circula. Consulte sua biblioteca.(Acessar)

9
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Miriam Mabel Selani Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen Josefina Contreras-Castillo; Erick Saldaña

Meat Science Amsterdam v. 185, art. 108720, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

10
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Miriam Mabel Selani Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen Josefina Contreras-Castillo; Erick Saldaña

Meat Science Amsterdam v. 185, art. 108720, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

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