Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Dissertação de Mestrado
|
Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo Agaricus bisporusPatinho, IlianiBiblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Escola Superior de Agricultura Luiz de Queiroz 2020-02-06Acesso online. A biblioteca também possui exemplares impressos. |
|
2 |
Material Type: Tese de Doutorado
|
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicusPatinho, IlianiBiblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Escola Superior de Agricultura Luiz de Queiroz 2023-10-11Acesso online |
|
3 |
Material Type: Artigo
|
Use of sensory science for the development of healthier processed meat products a critical opinionE Saldaña Thais Cardoso Merlo; Iliani Patinho; Juan Dario Rios-Mera; Carmen Josefina Contreras-Castillo; M. M SelaniCurrent Opinion in Food Science Amsterdam v. 40, p. 13–19, 2021Amsterdam 2021Item não circula. Consulte sua biblioteca.(Acessar) |
|
4 |
Material Type: Artigo
|
Modification of NaCl structure as a sodium reduction strategy in meat products An overviewJuan Dario Rios-Mera M. M Selani; Iliani Patinho; E Saldaña; Carmen Josefina Contreras-CastilloMeat Science Amsterdam v. 174, art. 108417, p. 1-8, 2021Amsterdam 2021Item não circula. Consulte sua biblioteca.(Acessar) |
|
5 |
Material Type: Artigo
|
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenarioJuan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-CastilloTrends in Food Science & Technology Amsterdam v. 110, p. 833-840, February 2021Amsterdam 2021Item não circula. Consulte sua biblioteca.(Acessar) |
|
6 |
Material Type: Artigo
|
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids Effects on physicochemical, technological, nutritional, and sensory characteristicsJuan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras CastilloMeat Science Amsterdam v. 177, art. 108497, p. 1-13, 2021Amsterdam 2021Item não circula. Consulte sua biblioteca.(Acessar) |
|
7 |
Material Type: Artigo
|
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenarioJuan Dario Rios-Mera Erick Saldana; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-CastilloTrends in Food Science & Technology Amsterdam v. 110, p. 833–840, 2021Amsterdam 2021Item não circula. Consulte sua biblioteca.(Acessar) |
|
8 |
Material Type: Livro
|
Free sorting task method to optimize the development of smoked bacon A case studyThais Cardoso Merlo Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-CastilloLorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022Amsterdam Elsevier 2022Item não circula. Consulte sua biblioteca.(Acessar) |
|
9 |
Material Type: Livro
|
Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continuesErick Saldaña; Dominique Valentin; Jorge Behrens; Miriam M Selani; Iliani Patinho; Carmen Josefina Contreras-CastilloLorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022Amsterdam Elsevier 2022Item não circula. Consulte sua biblioteca.(Acessar) |
|
10 |
Material Type: Livro
|
Projective mapping in the development of sausages A case studyMiriam M Selani Iliani Patinho; Juan D Rios-Mera; Erick Saldaña; Carmen Josefina Contreras-CastilloLorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022Amsterdam Elsevier 2022Item não circula. Consulte sua biblioteca.(Acessar) |