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Lista de obras de Miriam Mabel Selani

A sensometric approach to the development of mortadella with healthier fats.

artículo científico publicado en 2017

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

artículo científico publicado en 2024

Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

artículo científico publicado en 2014

Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

artículo científico publicado en 2018

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

artículo científico publicado en 2018

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

artículo científico publicado en 2018

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

artículo científico publicado en 2015

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

scientific article published on 30 October 2019

Looking at non-sensory factors underlying consumers' perception of smoked bacon

artículo científico publicado en 2020

Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design.

artículo científico publicado en 2018

Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products

artículo científico publicado en 2016

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

artículo científico publicado en 2016

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

artículo científico publicado en 2019

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

artículo científico publicado en 2018

Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger

artículo científico publicado en 2019

Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

artículo científico publicado en 2019

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage ⬇️

artículo científico publicado el 28 de enero de 2011

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