Marcio Aurélio de Almeida

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

Erick Saldaña, Luiz Saldarriaga, Jorge Rubén Cabrera et al. · Food Research International · 2018 · 89 citations · Full text

Agriculture, Food Science, Food Analysis +15

Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella

Erick Saldaña, Jorge Herman Behrens, Juan Sebastian Serrano et al. · Food Structure · 2015 · 70 citations

Agriculture, Archaeology, Ceramic Analysis +13

A sensometric approach to the development of mortadella with healthier fats

Erick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani et al. · Meat Science · 2017 · 58 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Sensory and physicochemical characteristics of low sodium salami

Marcio Aurélio de Almeida, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto et al. · Scientia Agricola · 2016 · 45 citations · Full text

Agriculture, Animal Sciences, Food Science +16

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Erick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez et al. · Meat Science · 2018 · 44 citations · Full text

Agriculture, Food Science, Food Analysis +16