| Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger MM Selani, GAN Shirado, GB Margiotta, E Saldana, FP Spada, ... Meat science 112, 69-76, 2016 | 285 | 2016 |
| Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile RT Heck, E Saldaña, JM Lorenzo, LP Correa, MB Fagundes, AJ Cichoski, ... Meat Science 156, 174-182, 2019 | 175 | 2019 |
| Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product JS Serrano-León, KB Bergamaschi, CMP Yoshida, E Saldaña, MM Selani, ... Food Research International 108, 93-100, 2018 | 127 | 2018 |
| Evaluation of food quality and safety with hyperspectral imaging (HSI) R Siche, R Vejarano, V Aredo, L Velasquez, E Saldana, R Quevedo Food Engineering Reviews 8, 306-322, 2016 | 112 | 2016 |
| Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets TC Merlo, CJ Contreras-Castillo, E Saldana, GV Barancelli, MDB Dargelio, ... Food research international 125, 108633, 2019 | 99 | 2019 |
| Computer vision applied to the inspection and quality control of fruits and vegetables E Saldaña, R Siche, M Luján, R Quevedo Brazilian journal of food technology 16, 254-272, 2013 | 96 | 2013 |
| Unraveling the selective antibacterial activity and chemical composition of citrus essential oils CMS Ambrosio, NY Ikeda, AC Miano, E Saldaña, AM Moreno, ... Scientific reports 9 (1), 17719, 2019 | 85 | 2019 |
| Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt JD Rios-Mera, E Saldaña, MLM Cruzado-Bravo, I Patinho, MM Selani, ... Food Research International 121, 288-295, 2019 | 80 | 2019 |
| Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods E Saldaña, L Saldarriaga, J Cabrera, R Siche, JH Behrens, MM Selani, ... Food Research International 119, 839-849, 2019 | 80 | 2019 |
| Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon TC Merlo, JM Lorenzo, E Saldaña, I Patinho, AC Oliveira, BS Menegali, ... Meat Science 181, 108596, 2021 | 71 | 2021 |
| Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger I Patinho, MM Selani, E Saldaña, ACT Bortoluzzi, JD Rios-Mera, ... Meat science 172, 108307, 2021 | 71 | 2021 |
| Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella E Saldaña, JH Behrens, JS Serrano, F Ribeiro, MA de Almeida, ... Food Structure 6, 13-20, 2015 | 70 | 2015 |
| Use of sensory science for the development of healthier processed meat products: A critical opinion E Saldaña, TC Merlo, I Patinho, JD Rios-Mera, CJ Contreras-Castillo, ... Current opinion in food science 40, 13-19, 2021 | 64 | 2021 |
| Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France I Baptista, D Valentin, E Saldaña, J Behrens International Journal of Gastronomy and Food Science 24, 100340, 2021 | 62 | 2021 |
| Encapsulation optimization and pH-and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil JD Rios-Mera, E Saldana, Y Ramírez, EA Auquiñivín, ID Alvim, ... Lwt 116, 108555, 2019 | 62 | 2019 |
| Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers JD Rios-Mera, E Saldaña, MLM Cruzado-Bravo, MM Martins, I Patinho, ... Meat Science 161, 107992, 2020 | 60 | 2020 |
| A sensometric approach to the development of mortadella with healthier fats E Saldaña, A de Oliveira Garcia, MM Selani, MMH Haguiwara, ... Meat Science 137, 176-190, 2018 | 60 | 2018 |
| To fear the unknown: Covid-19 confinement, fear, and food choice C Gómez-Corona, VR Rakotosamimanana, MP Sáenz-Navajas, ... Food Quality and Preference 92, 104251, 2021 | 57 | 2021 |
| Modification of NaCl structure as a sodium reduction strategy in meat products: An overview JD Rios-Mera, MM Selani, I Patinho, E Saldaña, CJ Contreras-Castillo Meat Science 174, 108417, 2021 | 54 | 2021 |
| Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system E Saldana, R Siche, W Castro, R Huamán, R Quevedo LWT-Food Science and Technology 59 (2), 1220-1226, 2014 | 51 | 2014 |
Carmen Josefina Contreras-CastilloProfessora de Ciência e Tecnologia de Carnes, Universidade de São PauloEmail yang diverifikasi di usp.br
