| 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 Saldaña, FP Spada, ... Meat science 112, 69-76, 2016 | 267 | 2016 |
| Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage MM Selani, CJ Contreras-Castillo, LD Shirahigue, CR Gallo, ... Meat science 88 (3), 397-403, 2011 | 252 | 2011 |
| Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement MM Selani, SGC Brazaca, CT dos Santos Dias, WS Ratnayake, RA Flores, ... Food chemistry 163, 23-30, 2014 | 242 | 2014 |
| 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 | 114 | 2018 |
| Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile MM Selani, GAN Shirado, GB Margiotta, ML Rasera, AC Marabesi, ... Meat science 115, 9-15, 2016 | 97 | 2016 |
| 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 | 72 | 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 | 68 | 2019 |
| Atividade antioxidante de resíduos agroindustriais de frutas tropicais J Infante, MM Selani, NMV TOLEDO, MF Silveira, SM ALENCAR, ... Alimentos e Nutrição Araraquara 24 (1), 92, 2013 | 65 | 2013 |
| Physicochemical, functional and antioxidant properties of tropical fruits co-products MM Selani, A Bianchini, WS Ratnayake, RA Flores, AP Massarioli, ... Plant Foods for Human Nutrition 71, 137-144, 2016 | 64 | 2016 |
| 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 | 58 | 2018 |
| 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 | 57 | 2021 |
| Açaí seeds: An unexplored agro-industrial residue as a potential source of lipids, fibers, and antioxidant phenolic compounds PS Melo, MM Selani, RH Gonçalves, J de Oliveira Paulino, AP Massarioli, ... Industrial crops and products 161, 113204, 2021 | 56 | 2021 |
| 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 | 50 | 2021 |
| 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 | 49 | 2021 |
| Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts S dos Santos Harada-Padermo, LS Dias-Faceto, MM Selani, ID Alvim, ... Food Research International 137, 109540, 2020 | 48 | 2020 |
| Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon E Saldaña, L Saldarriaga, J Cabrera, JH Behrens, MM Selani, ... Meat Science 147, 60-69, 2019 | 45 | 2019 |
| Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics E Saldaña, LS Castillo, JC Sánchez, R Siche, MA de Almeida, ... Meat Science 140, 44-50, 2018 | 42 | 2018 |
| Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids E Saldaña, ALSC Lemos, MM Selani, FP Spada, MA Almeida, ... Scientia Agricola 72, 495-503, 2015 | 40 | 2015 |
| 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 | 39 | 2021 |
| Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential I Patinho, E Saldaña, MM Selani, AC de Camargo, TC Merlo, ... Food Production, Processing and Nutrition 1, 1-15, 2019 | 39 | 2019 |
