| How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards H Rodrigues, D Valentin, E Franco-Luesma, VR Rakotosamimanana, ... Food Quality and Preference 95, 104344, 2022 | | 2022 |
| Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts MM Martins, E Saldaña, ACB Teixeira, MM Selani, CJ Contreras-Castillo Meat Science 180, 108536, 2021 | | 2021 |
| 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 | | 2021 |
| To fear the unknown: Covid-19 confinement, fear, and food choice C Gómez-Corona, VR Rakotosamimanana, MP Sáenz-Navajas, ... Food Quality and Preference 92, 104251, 2021 | | 2021 |
| Non-sensory factors driving the packaging design of ready-to-eat mazamorra morada based on consumer perception E Saldaña, C Samán, J Saldaña, CMS Ambrosio Scientia Agropecuaria 12 (3), 421-428, 2021 | | 2021 |
| 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 | 13 | 2021 |
| Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France I Baptista, D Valentin, E Saldaña, J Behrens International Journal of Gastronomy and Food Science 24, 100340, 2021 | 5 | 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 | | 2021 |
| Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs D Pedro, JM Lorenzo, E Saldaña, RT Heck, BA Dos Santos, AJ Cichoski, ... Meat Science 177, 108485, 2021 | | 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, 108596, 2021 | | 2021 |
| Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study ML Rojas, E Saldaña Scientia Agropecuaria 12 (2), 193-202, 2021 | | 2021 |
| Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties D Pedro, E Saldaña, JM Lorenzo, M Pateiro, R Dominguez, ... Meat Science 173, 108372, 2021 | 3 | 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, 2021 | 2 | 2021 |
| 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 | 4 | 2021 |
| Understanding Brazilian consumer sensory and hedonic perception for salty snacks SS dos Harada-Padermo, TC Merlo, I Soletti, E Saldaña Journal of Food Science and Technology 58 (2), 586-594, 2021 | 1 | 2021 |
| To fear the unknown: Covid-19 confinement, fear, and food choice.(Special Issue: Covid-19 and sensory science: implications on perception, consumer preferences and tests.) C Gomez-Corona, VR Rakotosamimanana, MP Saenz-Navajas, ... Food Quality and Preference, 2021 | | 2021 |
| Representación mental del pisco en el sur del Perú YU Marquez, MPT Ruelas, YK Diaz-Valencia, E Saldaña JOURNAL OF NEUROSCIENCE AND PUBLIC HEALTH 1 (1), 33-36, 2021 | | 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, 108417, 2020 | 2 | 2020 |
| Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced … RT Heck, DF Ferreira, MB Fagundes, BA Dos Santos, AJ Cichoski, ... Meat Science 170, 108230, 2020 | 5 | 2020 |
| Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life TC Merlo, J da Cruz Antonio, TV Savian, C Villegas, MDB Dargelio, ... Meat science 164, 108110, 2020 | 1 | 2020 |
Carmen Josefina Contreras-CastilloProfessora de Ciência e Tecnologia de Carnes, Universidade de São PauloDirección de correo verificada de usp.br
