Saldaña E - Search Results

1

Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils.

Heck RT, Ferreira DF, Fagundes MB, Santos BAD, Cichoski AJ, Saldaña E, Lorenzo JM, de Menezes CR, Wagner R, Barin JS, Campagnol PCB. Heck RT, et al. Among authors: saldana e. Meat Sci. 2020 Dec;170:108230. doi: 10.1016/j.meatsci.2020.108230. Epub 2020 Jul 6. Meat Sci. 2020. PMID: 32659546

2

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

Selani MM, Shirado GA, Margiotta GB, Saldaña E, Spada FP, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG. Selani MM, et al. Among authors: saldana e. Meat Sci. 2016 Feb;112:69-76. doi: 10.1016/j.meatsci.2015.10.020. Epub 2015 Nov 3. Meat Sci. 2016. PMID: 26562792 Free article.

3

A sensometric approach to the development of mortadella with healthier fats.

Saldaña E, de Oliveira Garcia A, Selani MM, Haguiwara MMH, de Almeida MA, Siche R, Contreras-Castillo CJ. Saldaña E, et al. Meat Sci. 2018 Mar;137:176-190. doi: 10.1016/j.meatsci.2017.11.027. Epub 2017 Nov 22. Meat Sci. 2018. PMID: 29197766 Free article.

4

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics.

Saldaña E, Castillo LS, Sánchez JC, Siche R, de Almeida MA, Behrens JH, Selani MM, Contreras-Castillo CJ. Saldaña E, et al. Meat Sci. 2018 Jun;140:44-50. doi: 10.1016/j.meatsci.2018.02.014. Epub 2018 Feb 21. Meat Sci. 2018. PMID: 29501932 Free article.

5

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon.

Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera J, Contreras-Castillo CJ. Saldaña E, et al. Meat Sci. 2019 Jan;147:60-69. doi: 10.1016/j.meatsci.2018.08.023. Epub 2018 Aug 28. Meat Sci. 2019. PMID: 30196202 Free article.

6

Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods.

Saldaña E, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, da Silva FG Júnior, Contreras-Castillo CJ. Saldaña E, et al. Meat Sci. 2019 Aug;154:46-53. doi: 10.1016/j.meatsci.2019.04.006. Epub 2019 Apr 8. Meat Sci. 2019. PMID: 31004939

7

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

Heck RT, Saldaña E, Lorenzo JM, Correa LP, Fagundes MB, Cichoski AJ, de Menezes CR, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: saldana e. Meat Sci. 2019 Oct;156:174-182. doi: 10.1016/j.meatsci.2019.05.034. Epub 2019 Jun 5. Meat Sci. 2019. PMID: 31200329

8

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.

Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Rios-Mera JD, et al. Among authors: saldana e. Meat Sci. 2020 Mar;161:107992. doi: 10.1016/j.meatsci.2019.107992. Epub 2019 Oct 30. Meat Sci. 2020. PMID: 31704475

9

Looking at non-sensory factors underlying consumers' perception of smoked bacon.

Saldaña E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CJ. Saldaña E, et al. Meat Sci. 2020 May;163:108072. doi: 10.1016/j.meatsci.2020.108072. Epub 2020 Jan 25. Meat Sci. 2020. PMID: 32087506

10

Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.

Merlo TC, da Cruz Antonio J, Savian TV, Villegas C, Dargelio MDB, da Silva Pinto JS, Alencar SM, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Merlo TC, et al. Among authors: saldana e. Meat Sci. 2020 Jun;164:108110. doi: 10.1016/j.meatsci.2020.108110. Epub 2020 Mar 7. Meat Sci. 2020. PMID: 32179387

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