M. M. Selani - Dissemin

All papers authored by M. M. Selani

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2021 Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, Miriam M. Selani

, Carmen J. Contreras-Castillo

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

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Samara dos Santos Harada-Padermo, Liara Silva Dias-Faceto, Miriam Mabel Selani

, Ana Carolina Conti-Silva, Thais Maria Ferreira de Souza Vieira

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

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Priscilla Siqueira Melo

, Miriam Mabel Selani

, Regina Helena Gonçalves, Jennifer de Oliveira Paulino, Adna Prado Massarioli

, Severino Matias de Alencar

Açaí seeds: An unexplored agro-industrial residue as a potential source of lipids, fibers, and antioxidant phenolic compounds

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Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, Miriam M. Selani

, Carmen J. Contreras-Castillo

Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

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2020 Juan D. Rios-Mera, Miriam M. Selani

, Iliani Patinho, Erick Saldaña, Carmen J. Contreras-Castillo

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

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Iliani Patinho, Miriam Mabel Selani

, Erick Saldaña, Ana Clara Teixeira Bortoluzzi, Juan Dario Rios-Mera, Claudia Maria da Silva, Marta Mitsui Kushida, Carmen J. Contreras-Castillo

Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

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Erick Saldaña, Thais Cardoso Merlo, Thais Cardoso Merlo, Iliani Patinho, Juan D. Rios-Mera, Carmen J. Contreras-Castillo

, Miriam M. Selani

Use of sensory science for the development of healthier processed meat products: A critical opinion

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Erick Saldaña, Mariana Marinho Martins, Jorge H. Behrens, Dominique Valentin, Miriam Mabel Selani

, Carmen J. Contreras-Castillo

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

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This paper is made freely available by the publisher.

Beatriz Schmidt Menegali, Miriam Mabel Selani

, Erick Saldaña, Iliani Patinho, Julia Pereira Diniz, Priscilla Siqueira Melo

, Natan de Jesus Pimentel Filho, Carmen J. Contreras-Castillo

Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations

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Juan D. Rios-Mera, Erick Saldaña, Melina L. M. Cruzado-Bravo, Mariana M. Martins, Iliani Patinho, Miriam M. Selani

, Dominique Valentin, Carmen J. Contreras-Castillo

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

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

2019 Iliani Patinho, Erick Saldaña, Miriam Mabel Selani

, Adriano Costa de Camargo, Thais Cardoso Merlo, Beatriz Schmidt Menegali, Anna Paula de Souza Silva

, Carmen J. Contreras-Castillo

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

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Erick Saldaña, Juan Serrano-León, Miriam Mabel Selani

, Carmen J. Contreras-Castillo

Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger

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Erick Saldaña, Izabella Soletti, Mariana Marinho Martins, Beatriz Schmidt Menegali, Thais Cardoso Merlo, Miriam Mabel Selani

, Ana Clara Bortoluzzi Teixeira, Francides Gomes da Silva, Carmen J. Contreras-Castillo

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

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Juan D. Rios-Mera, Erick Saldaña, Melina L. M. Cruzado-Bravo, Iliani Patinho, Miriam M. Selani

, Dominique Valentin, Carmen J. Contreras-Castillo

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

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N. M. V. Toledo

, J. Mondoni, S. S. Harada‐Padermo, R. S. Vela‐Paredes

, P. R. A. Berni, M. M. Selani

, S. G. Canniatti‐Brazaca

Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

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Erick Saldaña, Marinho Mariana, Beatriz Schmidt, Miriam Selani

, Carmen Contreras-Castillo

Contreras-Castillo

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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 J. Contreras-Castillo

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

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Erick Saldaña, Luiz Saldarriaga, Jorge Cabrera, Jorge H. Behrens, Miriam Mabel Selani

, Juan Rios-Mera, Carmen J. Contreras-Castillo

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

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2018 Erick Saldaña, Juan Rios-Mera, Hubert Arteaga, Jhordin Saldaña, Cathia Malca Samán, Miriam Mabel Selani

, Nilda Doris Montes Villanueva

How does starch affect the sensory characteristics of mazamorra morada ? A study with a dessert widely consumed by Peruvians

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Juan S. Serrano-León, Keityane B. Bergamaschi, Cristiana M. P. Yoshida, Erick Saldaña, Miriam M. Selani

, Juan D. Rios-Mera, Severino M. Alencar, Carmen J. Contreras-Castillo

Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

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All papers authored by M. M. Selani