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Thais Cardoso Merlo

Escola Superior de Agricultura Luiz de Queiroz

13

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96

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

2021 Meat Science
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Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods.

2021 Food Research International
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Effect of the smoking process using Brazilian reforestation woods on volatile compounds, lipid oxidation and microbiological quality of bacons during shelf life

2020 Meat Science
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News insights for smoked bacon with different woods from chemical and sensory perspectives

2020
- Thais Cardoso Merlo
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Use of sensory science for the development of healthier processed meat products: A critical opinion

2020 Current opinion in food science
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Understanding Brazilian consumer sensory and hedonic perception for salty snacks

2020 Journal of Food Science and Technology-mysore
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Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon

2020 Food Control
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Measuring dynamics of emotions evoked by the packaging colour of hamburgers11The word hamburger is defined as a sandwich consisting of a cooked patty of ground or chopped beef, usually in a roll or bun, variously garnished. using Temporal Dominance of Emotions (TDE)

2019 Food Research International
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Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

2019 Meat Science
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Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

2019
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