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Iliani Patinho

Universidade de São Paulo

H指数:14

被引数:816

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Sensory methods and consumer trends in functional yogurts: A scoping review

功能性酸奶的感官评价方法与消费者趋势：范围综述

Food and Humanity

IF0

2026-05-011

PRE

Understanding consumer perceptions to guide the design of functional yogurts: Evidence from a Brazilian online survey

理解消费者感知以指导功能性酸奶的设计：来自巴西在线调查的证据

Food Research International

IF8

2025-11-110

PRE

In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times

对高pH和正常pH牛肉蛋白质组的深入探索: 第一个见解强调了在不同的死后时间内，牧场完成的Nellore公牛胸肌的动态蛋白质变化

IF6.1

2024-10-014

PRE

Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-013

OAAI

Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

IF6.1

2022-03-017

PRE

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

IF6.1

2021-11-0166

PREAI

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods

FOOD RESEARCH INTERNATIONAL

IF8

2021-09-0118

PREAI

Use of sensory science for the development of healthier processed meat products: a critical opinion

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-08-0137

PREAI

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

IF6.1

2021-07-0117

PREAI

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

IF6.1

2021-04-0141

PREAI

Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-04-019

PREAI

Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon

IF6.3

2021-02-0115

PREAI

Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

IF6.1

2021-02-0151

PREAI

Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-03-0126

OAAI

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

IF6.1

2020-03-0141

PREAI

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

通过添加微粉盐降低钠含量而不改变牛肉汉堡的质量

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-0160

PREAI