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J Contreras Castillo

Showing results (31-40 of 47) with videos related to

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Letters in Applied Microbiology|October 2, 2012
Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beefM L Hernández-Macedo, C J Contreras-Castillo, S M Tsai, et al.
Meat Science|September 14, 2020
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burgerIliani Patinho, Miriam Mabel Selani, Erick Saldaña, et al.
Meat Science|November 13, 2015
Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burgerMiriam M Selani, Giovanna A N Shirado, Gregório B Margiotta, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured productJuan S Serrano-León, Keityane B Bergamaschi, Cristiana M P Yoshida, et al.
Meat Science|February 9, 2016
Technological, sensory and microbiological impacts of sodium reduction in frankfurtersSuzana E Yotsuyanagi, Carmen J Contreras-Castillo, Marcia M H Haguiwara, et al.
Meat Science|April 21, 2019
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woodsErick Saldaña, Izabella Soletti, Mariana Marinho Martins, et al.
Meat Science|January 18, 2016
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profileMiriam M Selani, Giovanna A N Shirado, Gregório B Margiotta, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon filletsThais Cardoso Merlo, Carmen J Contreras-Castillo, Erick Saldaña, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woodsErick Saldaña, Luiz Saldarriaga, Jorge Cabrera, et al.
Food Research International (Ottawa, Ont.)|August 31, 2019
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)Thais Cardoso Merlo, Izabella Soletti, Erick Saldaña, et al.
Pageof 5

Showing results (31-40 of 47) with videos related to

Sort By:
Pageof 5
Letters in Applied Microbiology|October 2, 2012
Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beefM L Hernández-Macedo, C J Contreras-Castillo, S M Tsai, et al.
Meat Science|September 14, 2020
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burgerIliani Patinho, Miriam Mabel Selani, Erick Saldaña, et al.
Meat Science|November 13, 2015
Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burgerMiriam M Selani, Giovanna A N Shirado, Gregório B Margiotta, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured productJuan S Serrano-León, Keityane B Bergamaschi, Cristiana M P Yoshida, et al.
Meat Science|February 9, 2016
Technological, sensory and microbiological impacts of sodium reduction in frankfurtersSuzana E Yotsuyanagi, Carmen J Contreras-Castillo, Marcia M H Haguiwara, et al.
Meat Science|April 21, 2019
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woodsErick Saldaña, Izabella Soletti, Mariana Marinho Martins, et al.
Meat Science|January 18, 2016
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profileMiriam M Selani, Giovanna A N Shirado, Gregório B Margiotta, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon filletsThais Cardoso Merlo, Carmen J Contreras-Castillo, Erick Saldaña, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woodsErick Saldaña, Luiz Saldarriaga, Jorge Cabrera, et al.
Food Research International (Ottawa, Ont.)|August 31, 2019
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)Thais Cardoso Merlo, Izabella Soletti, Erick Saldaña, et al.
Pageof 5