List of works - Miriam Mabel Selani

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

scientific article published on 22 November 2017

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

scientific article published in 2024

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

scientific article published on 30 April 2014

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

scientific article published on 12 March 2018

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

scientific article published on 21 February 2018

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

scientific article published on 28 August 2018

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

scientific article

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

scientific article published on 25 January 2020

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

scientific article

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

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

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

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

scientific article published on 08 April 2019

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

scientific article published on January 28, 2011

List of works by Miriam Mabel Selani

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

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

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

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

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

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

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

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

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

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

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

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

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

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

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

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

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