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Refinado por: autor: Contreras-Castillo, C remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
Material Type:
Artigo 		Adicionar ao Meu Espaço

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

Erick Saldaña Luiz Saldarriaga; Jorge Cabrera; Jorge H Behrens; Miriam Mabel Selani; Juan Dario Rios-Mera; Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 147, p. 60-69, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

2
Looking at non-sensory factors underlying consumers' perception of smoked bacon
Looking at non-sensory factors underlying consumers' perception of smoked bacon
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Erick Saldana Mariana Marinho Martins; Jorge H Behrens; Dominique Valentin; Miriam Mabel Selani; Carmen Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 163, p. 1-9, 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

3
Free sorting task method to optimize the development of smoked bacon A case study
Free sorting task method to optimize the development of smoked bacon A case study
Material Type:
Livro 		Adicionar ao Meu Espaço

Free sorting task method to optimize the development of smoked bacon A case study

Thais Cardoso Merlo Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-Castillo

Lorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022

Amsterdam Elsevier 2022

Item não circula. Consulte sua biblioteca.(Acessar)

4
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Erick Manuel Saldaña Villa Izabella Soletti; Mariana Marinho Martins; Beatriz Schmidt Menegali; Thais Cardoso Merlo; Miriam Mabel Selani; Ana Clara Bortoluzzi Teixeira; Francides Gomes da Silva Junior; Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 154, p. 46-53, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

5
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Material Type:
Artigo 		Adicionar ao Meu Espaço

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Thais Cardoso Merlo José Manuel Lorenzo; Erick Saldaña; Iliani Patinho; Alais Cristina Oliveira; Beatriz Schmidt Menegali; Miriam Mabel Selani; Rubén Domínguez; Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 181, art. 108596, p. 1-12, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers

Erick Saldana Mariana Marinho Martins; Beatriz Schmidt Menegali; Miriam Mabel Selani; Carmen Josefina Contreras-Castillo

Scientia Agropecuaria Trujillo v. 10, n. 2, p. 169-173, 2019

Trujillo 2019

Item não circula. Consulte sua biblioteca.(Acessar)

7
Obtaining the ideal smoked bacon What is the influence of the product space and multivariate procedure to construct the external preference mapping?
Obtaining the ideal smoked bacon What is the influence of the product space and multivariate procedure to construct the external preference mapping?
Material Type:
Artigo 		Adicionar ao Meu Espaço

Obtaining the ideal smoked bacon What is the influence of the product space and multivariate procedure to construct the external preference mapping?

Erick Manuel Villa -Saldaña Mariana Marinho Martins; Beatriz Schmidt Menegali; Miriam Mabel Selani; Carmen Josefina Contreras-Castillo

Scientia Agropecuaria Trujillo v. 10, n. 1 , p. 29-37, 2019

Trujillo 2019

Item não circula. Consulte sua biblioteca.(Acessar)

8
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Material Type:
Artigo 		Adicionar ao Meu Espaço

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

Erick Saldaña Luiz Saldarriaga; Jorge Cabrera; Raúl Siche; Jorge H Behrens; Miriam M Selani; Marcio A. de Almeida; Luciana Duque Silva; Jair S. Silva Pinto; Carmen Josefina Contreras-Castillo

Food Research International Amsterdam v. 119, p. 839-849, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

9
Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continues
Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continues
Material Type:
Livro 		Adicionar ao Meu Espaço

Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continues

Erick Saldaña; Dominique Valentin; Jorge Behrens; Miriam M Selani; Iliani Patinho; Carmen Josefina Contreras-Castillo

Lorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022

Amsterdam Elsevier 2022

Item não circula. Consulte sua biblioteca.(Acessar)

10
Descriptive analysis of bacon smoked with Brazilian woods from reforestation methodological aspects, statistical analysis, and study of sensory characteristics
Descriptive analysis of bacon smoked with Brazilian woods from reforestation methodological aspects, statistical analysis, and study of sensory characteristics
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Erick Saldaña Luiz Saldarriaga Castillo; Jorge Cabrera Sánchez; Raúl Siche; Marcio Aurélio de Almeida; Jorge Herman Behrens; Miriam Mabel Selani; Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 140, p. 44-50, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Contreras Castillo, C
  2. Selani, M
  3. Saldaña, E
  4. Behrens, J
  5. Menegali, B

Neste Assunto:

  1. Bacon
  2. Defumação
  3. Análise Sensorial De Alimentos
  4. Madeira
  5. Compostos Voláteis

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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