Iliani Patinho

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

Juan D. Rios‐Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo et al. · Food Research International · 2019 · 97 citations · Full text

Sodium Content, Meat Science, Beef Burgers +1

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

Thais Cardoso Merlo, José M. Lorenzo, Erick Saldaña et al. · Meat Science · 2021 · 93 citations

Food Chemistry, Smoked Bacon, Food Analysis +5

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

Iliani Patinho, Miriam Mabel Selani, Erick Saldaña et al. · Meat Science · 2020 · 83 citations

Food Analysis, Beef Burger, Agaricus Bisporus Mushroom +6

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

Juan D. Rios‐Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo et al. · Meat Science · 2019 · 71 citations

Food Quality, Dynamic Sensory Profile, Instrumental Texture +3

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

Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho et al. · Current Opinion in Food Science · 2020 · 64 citations

Nutrition, Critical Opinion, Sensory Science (Food Sensory Science) +9