| A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures MA de Almeida, E Saldaña, JS da Silva Pinto, J Palacios, ... Food Research International 109, 368-379, 2018 | 26 | 2018 |
| A sensometric approach to the development of mortadella with healthier fats E Saldaña, A de Oliveira Garcia, MM Selani, MMH Haguiwara, ... Meat science 137, 176-190, 2018 | 34 | 2018 |
| 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 |
| Aldehyde concentration by SPME-HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis MA de Almeida, JSS Pinto, E Saldaña, FA Ribeiro, NDM Villanueva, ... Meat Science, 126-127, 2016 | 1 | 2016 |
| ANÁLISE SENSORIAL TEMPORAL DESCRITIVA E HEDÔNICA DE HAMBÚRGUER DE FRANGO ADICIONADO DE EXTRATOS NATURAIS COMO ANTIOXIDANTES GT Braz, BS Menegali, JP Diniz, E Saldaña, N de Jesus Pimentel Filho, ... [UFSCar Lagoa do Sino] XXV CIC e X CIDTI-2018, 2018 | | 2018 |
| Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices R Siche, H Arteaga, E Saldaña, T MFS Vieira Current Nutrition & Food Science 12 (1), 65-71, 2016 | 9 | 2016 |
| Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers MA de Almeida, ND Montes Villanueva, E Saldaña, JS da Silva Pinto, ... Scientia Agropecuaria 8 (4), 389-399, 2017 | 4 | 2017 |
| Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties (Lactuca sativa L.) grown in Sao Paulo … DF Maffei, DA Moreira, MBR Silva, DB Faria, E Saldaña, I Ishimura, ... Journal of applied microbiology 127 (1), 237-247, 2019 | 4 | 2019 |
| Biopelículas de Staphylococcus spp. sobre acero inoxidable utilizando leche y brain heart infusion broth como medios de cultivo MLM Cruzado-Bravo, NCC Silva, MX Rodrigues, E Saldaña, ... Scientia Agropecuaria 9 (4), 485-491, 2018 | 1 | 2018 |
| Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product JS Serrano-León, KB Bergamaschi, CMP Yoshida, E Saldaña, MM Selani, ... Food Research International 108, 93-100, 2018 | 65 | 2018 |
| Computer vision applied to the inspection and quality control of fruits and vegetables E Saldaña, R Siche, M Luján, R Quevedo Brazilian journal of food technology 16, 254-272, 2013 | 51 | 2013 |
| Computer vision system in real-time for color determination on flat surface food E Saldaña, RS Jara, R Huamán, ML Corro, WC Silupu, RA Quevedo Scientia Agropecuaria 4 (1), 55-63, 2013 | 16 | 2013 |
| Computer vision system in real-time for color determination on flat surface food Assessment of Duplex PCR for the simultaneous diagnose of Mycobacterium spp. and Brucella spp … E Saldaña, R Siche, R Huamán, M Luján, W Castro, R Quevedo | | |
| 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 |
| Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics AC Miano, E Saldaña, LH Campestrini, AF Chiorato, PED Augusto Food Research International 107, 182-194, 2018 | 14 | 2018 |
| Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics E Saldaña, LS Castillo, JC Sánchez, R Siche, MA de Almeida, ... Meat Science 140, 44-50, 2018 | 28 | 2018 |
| DESCRIPTIVE ANALYSIS OF TEXTURE FOR TRADITIONAL AND LIGHT MORTADELLA E Saldaña, JH Behrens, JS Serrano, FRMA de Almeida, ... | | |
| Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon E Saldaña, L Saldarriaga, J Cabrera, JH Behrens, MM Selani, ... Meat science 147, 60-69, 2019 | 25 | 2019 |
| Determination of polycyclic aromatic hydrocarbons (PAHs) by liquid chromatography-tandem mass spectrometry in smoked bacon TC Merlo, L Molognoni, H Daguer, EM Saldaña, CN Aroeira, ... | | |
Carmen Josefina Contreras-CastilloProfessora de Ciência e Tecnologia de Carnes, Universidade de São PauloDirección de correo verificada de usp.br
