Iliani Patinho
Universidade de São Paulo
H-index: 12
Latin America-Brazil
Top articles of Iliani Patinho
Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers
Scientia Agropecuaria
2024/1
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
Food Research International
2024/1/1
Iliani Patinho
H-Index: 5
INFLUENCE OF ULTIMATE pH ON LIPID OXIDATION IN AGED BEEF
2023
Iliani Patinho
H-Index: 5
Shotgun proteomics and chemometrics to discriminate normal and dark-cutting beef muscles
2023
Serial time analysis of post-mortem muscle unveils a disparity in the biomarkers and biochemical pathways underpinning dark-cutting beef development
2023
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus
2023
Iliani Patinho
H-Index: 5
Check-All-That-Apply method for sensory characterization of pork from
Sci. Agric
2023
EFEITO DO pH FINAL NA ELETROFORESE UNIDIMENSIONAL EM CARNE BOVINA DA RAÇA DE GADO NELORE
2023
Iliani Patinho
H-Index: 5
Flash Profile for the characterization of beef burger: A case study
2022/1/1
Iliani Patinho
H-Index: 5
Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
2022/1/1
Iliani Patinho
H-Index: 5
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
2022/1/1
Iliani Patinho
H-Index: 5
Natan De Jesus Pimentel-Filho
H-Index: 6
Free sorting task method to optimize the development of smoked bacon: A case study
2022/1/1
Iliani Patinho
H-Index: 5
Projective mapping in the development of sausages: A case study
2022/1/1
Iliani Patinho
H-Index: 5
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Meat Science
2022/3/1
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Meat Science
2021/11/1
Iliani Patinho
H-Index: 5
Miriam Mabel Selani
H-Index: 14
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
Food Research International
2021/9/1
Use of sensory science for the development of healthier processed meat products: A critical opinion
2021/8/1
Iliani Patinho
H-Index: 5
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
Meat Science
2021/7/1
Iliani Patinho
H-Index: 5
Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean …
Livestock Science
2021/6/1
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
2021/4/1
Iliani Patinho
H-Index: 5
Co-Authors
