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List of works by Carmen J. Contreras-Castillo

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

scientific article published on 22 November 2017

Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine

scientific article published in May 2015

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

scientific article published in 2023

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

scientific article published on 12 March 2018

Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal

scientific article published on 20 February 2019

Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins

scientific article published on 20 April 2017

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

scientific article

Electrical stunning, hot boning, and quality of chicken breast meat

scientific article published on 01 April 2001

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

scientific article published on 22 August 2019

Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)

scientific article published on 03 August 2018

Occurrence of Escherichia coli O157:H7 in hamburgers produced in Brazil

scientific article published on 01 November 1999

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

scientific article

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

scientific article published on 9 January 2016

Pleiotropic Genes Affecting Carcass Traits in Bos indicus (Nellore) Cattle Are Modulators of Growth.

scientific article

Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

scientific article

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

scientific article published on 20 March 2019

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

scientific article published on 24 October 2018

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

scientific article published on 12 September 2019

Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide

Technological, sensory and microbiological impacts of sodium reduction in frankfurters

scientific article published on 24 December 2015

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

scientific article published on 18 November 2015

Wine industry residue as antioxidant in cooked chicken meat

article by Ligianne Din Shirahigue et al published 12 April 2010 in International Journal of Food Science and Technology

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