Carmen J. Contreras-Castillo

Best Publications

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

  Unknown

  285
  Citations

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

  Unknown

  261
  Citations

• Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.

  Unknown

  111
  Citations

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

  Thais Cardoso Merlo;José Manuel Lorenzo;Erick Saldaña;Iliani Patinho

  94
  Citations

• Polpa cítrica em rações para cordeiros em confinamento: características da carcaça e qualidade da carne

  Gustavo Henrique Rodrigues;Ivanete Susin;Alexandre Vaz Pires;Clayton Quirino Mendes

  91
  Citations

• 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

  Unknown

  91
  Citations

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

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  90
  Citations

• MICROBIAL DETERIORATION OF VACUUM-PACKAGED CHILLED BEEF CUTS AND TECHNIQUES FOR MICROBIOTA DETECTION AND CHARACTERIZATION: A REVIEW

  Unknown

  89
  Citations

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

  Unknown

  80
  Citations

• Unraveling the selective antibacterial activity and chemical composition of citrus essential oils.

  Carmen M. S. Ambrosio;Natália Y. Ikeda;Alberto C. Miano;Erick Saldaña

  80
  Citations

• Wine industry residue as antioxidant in cooked chicken meat

  Ligianne Din Shirahigue;Manuel Plata-Oviedo;Severino Matias De Alencar;Marisa Aparecida Bismara Regitano D’Arce

  75
  Citations

• Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef.

  M.L. Hernández-Macedo;C.J. Contreras-Castillo;S.M. Tsai;S.H. Da Cruz

  71
  Citations

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

  Unknown

  65
  Citations

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

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  62
  Citations

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

  Unknown

  59
  Citations

• The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef.

  Unknown

  59
  Citations

• Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

  Unknown

  59
  Citations

• Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

  Unknown

  51
  Citations

• Mechanically separated meat of broiler breeder and white layer spent hens

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  51
  Citations

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

  Unknown

  47
  Citations