| Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt JD Rios-Mera, E Saldaña, MLM Cruzado-Bravo, I Patinho, MM Selani, ... Food Research International 121, 288-295, 2019 | 72 | 2019 |
| Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger I Patinho, MM Selani, E Saldaña, ACT Bortoluzzi, JD Rios-Mera, ... Meat science 172, 108307, 2021 | 57 | 2021 |
| Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers JD Rios-Mera, E Saldaña, MLM Cruzado-Bravo, MM Martins, I Patinho, ... Meat Science 161, 107992, 2020 | 51 | 2020 |
| Use of sensory science for the development of healthier processed meat products: A critical opinion E Saldaña, TC Merlo, I Patinho, JD Rios-Mera, CJ Contreras-Castillo, ... Current opinion in food science 40, 13-19, 2021 | 50 | 2021 |
| Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon TC Merlo, JM Lorenzo, E Saldaña, I Patinho, AC Oliveira, BS Menegali, ... Meat Science 181, 108596, 2021 | 49 | 2021 |
| Modification of NaCl structure as a sodium reduction strategy in meat products: An overview JD Rios-Mera, MM Selani, I Patinho, E Saldaña, CJ Contreras-Castillo Meat Science 174, 108417, 2021 | 39 | 2021 |
| Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential I Patinho, E Saldaña, MM Selani, AC de Camargo, TC Merlo, ... Food Production, Processing and Nutrition 1, 1-15, 2019 | 39 | 2019 |
| Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations BS Menegali, MM Selani, E Saldaña, I Patinho, JP Diniz, PS Melo, ... Lwt 121, 108986, 2020 | 27 | 2020 |
| Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods I Patinho, E Saldaña, MM Selani, ACB Teixeira, BS Menegali, TC Merlo, ... Food Research International 147, 110551, 2021 | 20 | 2021 |
| Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics JD Rios-Mera, E Saldaña, I Patinho, MM Selani, CJ Contreras-Castillo Meat Science 177, 108497, 2021 | 20 | 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 … VV Almeida, JPM Silva, AP Schinckel, AN Meira, GCM Moreira, ... Livestock Science 248, 104515, 2021 | 20 | 2021 |
| Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer MM Selani, PHB Ramos, I Patinho, F França, ... Meat Science 185, 108720, 2022 | 15 | 2022 |
| Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon TC Merlo, L Molognoni, RB Hoff, H Daguer, I Patinho, ... Food Control 120, 107565, 2021 | 12 | 2021 |
| Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario JD Rios-Mera, E Saldaña, I Patinho, MM Selani, CJ Contreras-Castillo Trends in Food Science & Technology 110, 833-840, 2021 | 7 | 2021 |
| Free sorting task method to optimize the development of smoked bacon: A case study TC Merlo, E Saldaña, I Patinho, MM Selani, CJ Contreras-Castillo Sensory Analysis for the Development of Meat Products, 173-179, 2022 | 4 | 2022 |
| Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger BS Menegali, E Saldaña, GT Braz, I Patinho, N de Jesus Pimentel-Filho, ... Sensory Analysis for the Development of Meat Products, 207-222, 2022 | 2 | 2022 |
| Reduction of carcass weight loss in swines I Patinho, EP Nickele, JC Brustolin, ML Travi Food Science and Technology 33, 21-25, 2013 | 2 | 2013 |
| Flash Profile for the characterization of beef burger: A case study I Patinho, E Saldaña, PR dos Santos-Donado, JD Rios-Mera, TC Merlo, ... Sensory Analysis for the Development of Meat Products, 151-162, 2022 | 1 | 2022 |
| Projective mapping in the development of sausages: A case study MM Selani, I Patinho, JD Rios-Mera, E Saldaña, CJ Contreras-Castillo Sensory analysis for the development of meat products, 163-172, 2022 | 1 | 2022 |
| Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers PM da Silva, MM Selani, E Saldaña, EK Miyasaki, P Siqueira Melo, ... Scientia Agropecuaria 15 (1), 55-63, 2024 | | 2024 |
Carmen Josefina Contreras-CastilloProfessora de Ciência e Tecnologia de Carnes, Universidade de São PauloE-mail confirmado em usp.br
