| 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 | 67 | 2019 |
| 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 | 65 | 2015 |
| 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 |
| A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures MA de Almeida, E Saldaña, JS da Silva Pinto, J Palacios, ... Food Research International 109, 368-379, 2018 | 44 | 2018 |
| 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 |
| Insights into the organization of dorsal spinal cord pathways from an evolutionarily conserved raldh2 intronic enhancer HA Castillo, RM Cravo, AP Azambuja, MS Simões-Costa, S Sura-Trueba, ... Development 137 (3), 507-518, 2010 | 30 | 2010 |
| Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken MA de Almeida, NDM Villanueva, JR Gonçalves, CJ Contreras-Castillo Journal of Food Science and Technology 52, 2869-2877, 2015 | 15 | 2015 |
| Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design E Saldaña, R Siche, JS da Silva Pinto, MA de Almeida, MM Selani, ... Journal of food science and Technology 55, 811-820, 2018 | 11 | 2018 |
| Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers MA de Almeida, ND Montes Villanueva, E Saldaña, JS da Silva Pinto, ... Scientia Agropecuaria 8 (4), 389-399, 2017 | 9 | 2017 |
| Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium MA De Almeida, NDM Villanueva, FA Ribeiro, SG Fadda, JSS Pinto, ... Meat Science, 104-105, 2015 | 3 | 2015 |
| The use of Just-About-Right (JAR) scales to identify drivers of customer acceptance for low-sodium Italian salami MA De Almeida, NDM Villanueva, E Saldaña, J Pinto, SG Fadda, ... Meat Science, 112, 2016 | 2 | 2016 |
| Aldehyde concentration by SPME-HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis MA de Almeida, JSS Pinto, E Saldaña, FA Ribeiro, NDM Villanueva, ... Meat Science, 126-127, 2016 | 2 | 2016 |
| Corrigendum to" A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures"[Food Research International 109 … MA de Almeida, ES Villa, JS da Silva Pinto, J Palacios, ... Food research international (Ottawa, Ont.) 123, 810, 2019 | | 2019 |
| Micro-organismos bioprotetores em salames com baixo teor de sal e seus efeitos sobre a qualidade global e sensorial MA Almeida Universidade de São Paulo, 2015 | | 2015 |
| Food Structure E Saldana, JH Behrens, JS Serrano, F Ribeiro, MA de Almeida, ... | | 2015 |
| Development and in vitro beaker sausage evaluation for select natural strain for proteolytic activity in low salt dry sausages MA De Almeida, SG Fadda, NDM Villanueva, FA Ribeiro, JSS Pinto, ... Meat Science, 114-115, 2015 | | 2015 |
| AVALIAÇÃO SENSORIAL DE BOLO COM RESÍDUO DE CASCA DE ABACAXI PARA SUPLEMENTAÇÃO DO TEOR DE FIBRAS TS Almeida, MHF Spoto | | |
