Detalhe da pesquisa
1.
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts.
Food Res Int;
175: 113778, 2024 Jan.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38129005
2.
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times.
Meat Sci;
216: 109557, 2024 Jun 05.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38852285
3.
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer.
Meat Sci;
185: 108720, 2022 Mar.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34896872
4.
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview.
Meat Sci;
174: 108417, 2021 Apr.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33387830
5.
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics.
Meat Sci;
177: 108497, 2021 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33761400
6.
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger.
Meat Sci;
172: 108307, 2021 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32927379
7.
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon.
Meat Sci;
181: 108596, 2021 Nov.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34118571
8.
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods.
Food Res Int;
147: 110551, 2021 09.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34399528
9.
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
Meat Sci;
161: 107992, 2020 Mar.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31704475
10.
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.
Food Res Int;
121: 288-295, 2019 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31108751