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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

288 related items for PubMed ID: 30196202

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  • 2. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics.
    Saldaña E, Castillo LS, Sánchez JC, Siche R, de Almeida MA, Behrens JH, Selani MM, Contreras-Castillo CJ.
    Meat Sci; 2018 Jun; 140():44-50. PubMed ID: 29501932
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  • 4. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon.
    Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ.
    Meat Sci; 2021 Nov; 181():108596. PubMed ID: 34118571
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  • 8. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.
    Merlo TC, da Cruz Antonio J, Savian TV, Villegas C, Dargelio MDB, da Silva Pinto JS, Alencar SM, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ.
    Meat Sci; 2020 Jun; 164():108110. PubMed ID: 32179387
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  • 9. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO, Bruce HL, McMullen LM, Wismer WV.
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
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  • 10. Looking at non-sensory factors underlying consumers' perception of smoked bacon.
    Saldaña E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CJ.
    Meat Sci; 2020 May; 163():108072. PubMed ID: 32087506
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  • 16. A sensometric approach to the development of mortadella with healthier fats.
    Saldaña E, de Oliveira Garcia A, Selani MM, Haguiwara MMH, de Almeida MA, Siche R, Contreras-Castillo CJ.
    Meat Sci; 2018 Mar; 137():176-190. PubMed ID: 29197766
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  • 17. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking.
    Mello LSS, Almeida EL, Melo L.
    Food Res Int; 2019 Aug; 122():599-609. PubMed ID: 31229119
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  • 18. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads.
    Aguiar LA, Rodrigues DB, Queiroz VAV, Melo L, Pineli LLO.
    Food Res Int; 2020 May; 131():108999. PubMed ID: 32247453
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