Tipo Producción |
Título |
Autor |
Año de Producción |
DOI |
Revista |
Fuente |
Cuartil de ScimagoJR o JCR* |
Artículo en revista científica
|
Influence of micronized salt and high-power ultrasound on the quality of beef burgers
|
de Araújo C.D.L.
|
2024
|
10.1590/1678-992X-2023-0033
|
Scientia Agricola
|
|
2024: No disponible**, 2020: Q2
|
Artículo en revista científica
|
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages
|
de Araújo C.D.L.
|
2024
|
10.3390/FOODS13030459
|
Foods
|
|
2024: No disponible**, 2020: Q1
|
Artículo en revista científica
|
A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction
|
Iman A.
|
2024
|
10.3390/FOODS13040565
|
Foods
|
|
2024: No disponible**, 2020: Q1
|
Book Chapter
|
Market needs and consumer’s preferences for healthier foods
|
Eduardo K.
|
2023
|
10.1016/B978-0-443-15346-4.00013-6
|
Strategies to Improve the Quality of Foods
|
|
No Aplica
|
Review
|
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
|
da Rosa J.L.
|
2023
|
10.1016/J.MEATSCI.2022.109012
|
Meat Science
|
|
2023: No disponible**, 2020: Q1
|
Book Chapter
|
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
|
Rios-Mera J.D.
|
2022
|
10.1016/B978-0-12-822832-6.00009-6
|
|
|
|
Book Chapter
|
Projective mapping in the development of sausages: A case study
|
Selani M.M.
|
2022
|
10.1016/B978-0-12-822832-6.00011-4
|
|
|
|
Book Chapter
|
An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science
|
Martins M.M.
|
2022
|
10.1016/B978-0-12-822832-6.00012-6
|
|
|
|
Book Chapter
|
Flash Profile for the characterization of beef burger: A case study
|
Patinho I.
|
2022
|
10.1016/B978-0-12-822832-6.00018-7
|
|
|
|
Artículo en revista científica
|
A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses
|
Saavedra A.R.L.
|
2022
|
10.1016/J.LWT.2022.113854
|
LWT
|
|
Q1
|
Review
|
Use of sensory science for the development of healthier processed meat products: a critical opinion
|
Saldaña E.
|
2021
|
10.1016/J.COFS.2020.04.012
|
Current Opinion in Food Science
|
|
Q1
|
Artículo en revista científica
|
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
|
Patinho I.
|
2021
|
10.1016/J.FOODRES.2021.110551
|
Food Research International
|
|
Q1
|
Artículo en revista científica
|
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
|
Patinho I.
|
2021
|
10.1016/J.MEATSCI.2020.108307
|
Meat Science
|
|
Q1
|
Review
|
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
|
Rios-Mera J.D.
|
2021
|
10.1016/J.MEATSCI.2020.108417
|
Meat Science
|
|
Q1
|
Artículo en revista científica
|
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
|
Rios-Mera J.D.
|
2021
|
10.1016/J.MEATSCI.2021.108497
|
Meat Science
|
|
Q1
|
Journal - Article
|
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
|
Rios-Mera, Juan D. | Saldana, Erick | Patinho, Iliani | Selani, Miriam M. | Contreras-Castillo, Carmen J.
|
2021
|
10.1016/J.TIFS.2021.01.092
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY
|
|
Q1
|
Book Chapter
|
STRATEGIES FOR OBTAINING HEALTHY MEAT PRODUCTS
|
Rios-Mera J.D.
|
2021
|
|
|
|
|
Artículo en revista científica
|
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
|
Rios-Mera J.D.
|
2020
|
10.1016/J.MEATSCI.2019.107992
|
Meat Science
|
|
Q1
|
Artículo en revista científica
|
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
|
Rios-Mera J.D.
|
2019
|
10.1016/J.FOODRES.2019.03.044
|
Food Research International
|
|
Q1
|
Artículo en revista científica
|
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
|
Rios-Mera J.D.
|
2019
|
10.1016/J.LWT.2019.108555
|
LWT - Food Science and Technology
|
|
Q1
|
Artículo en revista científica
|
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
|
Saldaña E.
|
2019
|
10.1016/J.MEATSCI.2018.08.023
|
Meat Science
|
|
Q1
|
Journal-article
|
Gelatina a partir de piel de Doncella (Pseudoplatystoma fasciatum) y su uso como material encapsulante
|
|
2019
|
10.21754/TECNIA.V29I1.535
|
|
Juan Dario Rios Mera a través de ORCID
|
|
Artículo en revista científica
|
Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design
|
Saldaña E.
|
2018
|
10.1007/S13197-017-3006-9
|
Journal of Food Science and Technology
|
|
Q1
|
Artículo en revista científica
|
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product
|
Serrano-León J.
|
2018
|
10.1016/J.FOODRES.2018.03.031
|
Food Research International
|
|
Q1
|
Artículo en revista científica
|
How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
|
Saldaña E.
|
2018
|
10.1016/J.IJGFS.2018.01.002
|
International Journal of Gastronomy and Food Science
|
|
Q1
|
Journal - Article
|
Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality
|
Brossi, Camila | Montes-Villanueva, Nilda | Rios-Mera, Juan D. | Delgado, Eduardo F. | Menten, Jose M. | Contreras-Castillo, Carmen J.
|
2018
|
10.17268/SCI.AGROPECU.2018.03.01
|
|
|
S/C***
|
Artículo en revista científica
|
Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins
|
Rios-Mera J.
|
2017
|
10.1016/J.MEATSCI.2017.04.017
|
Meat Science
|
|
Q1
|
BachelorThesis
|
Secado en polvo de Capsicum frutescens (ají charapita) mediante las técnicas de lecho fluidizado, en bandejas y liofilizado.
|
Delgado Arévalo, Karina
|
2014
|
|
|
|
No Aplica
|