Search Results - "Merlo TC"

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

Authors: Merlo TC Lorenzo JM Saldaña E et al.

Source: Meat science [Meat Sci] 2021 Nov; Vol. 181, pp. 108596. Date of Electronic Publication: 2021 Jun 05.

Publication Type: Journal Article

Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods.

Authors: Patinho I Saldaña E Selani MM et al.

Source: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110551. Date of Electronic Publication: 2021 Jun 24.

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

Understanding Brazilian consumer sensory and hedonic perception for salty snacks.

Authors: Dos Harada-Padermo SS Merlo TC Soletti I et al.

Source: Journal of food science and technology [J Food Sci Technol] 2021 Feb; Vol. 58 (2), pp. 586-594. Date of Electronic Publication: 2020 Jun 16.

Publication Type: Journal Article

Journal Info: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE

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

Authors: Merlo TC da Cruz Antonio J Savian TV et al.

Source: Meat science [Meat Sci] 2020 Jun; Vol. 164, pp. 108110. Date of Electronic Publication: 2020 Mar 07.

Publication Type: Journal Article

Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE

Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents.

Authors: Molognoni L Daguer H Motta GE et al.

Source: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Nov; Vol. 125, pp. 108608. Date of Electronic Publication: 2019 Aug 06.

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review

Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.

Authors: Merlo TC Contreras-Castillo CJ Saldaña E et al.

Source: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Nov; Vol. 125, pp. 108633. Date of Electronic Publication: 2019 Aug 22.

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE).

Authors: Merlo TC Soletti I Saldaña E et al.

Source: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Oct; Vol. 124, pp. 147-155. Date of Electronic Publication: 2018 Aug 03.

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

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

Authors: Saldaña E Soletti I Martins MM et al.

Source: Meat science [Meat Sci] 2019 Aug; Vol. 154, pp. 46-53. Date of Electronic Publication: 2019 Apr 08.

Publication Type: Journal Article

Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci