M. Dargelio

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

E. Saldaña, C. Contreras-Castillo, T. C. Merlo, 2019, Food research international.

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

C. Yoshida, A. Massarioli, E. Saldaña, 2019, Food research international.

Effects of increasing dietary fat inclusion from different sources on growth performance, carcass and meat traits, and pork nutritional profile quality

G. B. Mourão, J. Reecy, L. Coutinho, 2020 .

Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

G. B. Mourão, J. Reecy, L. Coutinho, 2021, Livestock Science.

Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.

S. M. Alencar, E. Saldaña, C. Contreras-Castillo, 2020, Meat science.

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

L. Coutinho, A. Schinckel, A. Cesar, 2022, Scientia Agricola.

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods.

H. Rodrigues, E. Saldaña, M. M. Selani, 2021, Food Research International.

The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.

M. Dargelio, A. C. Venturini, J. C. de Carvalho Balieiro, 2023, Food research international.