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Author

Iliani Patinho

Observed names: I. Patinho, Patinho, Iliani, Patinho,Iliani
ORCID: 0000-0003-0655-0874
Observed ORCID: 0000-0003-0655-0874
OpenAlex ID: A5022850737
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
2021 · Thais Cardoso Merlo, José Manuel Lorenzo, et al. · Meat Science · 105
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
2019 · Juan D. Rios-Mera, Erick Saldaña, et al. · Food Research International · 103
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
2020 · Iliani Patinho, Miriam Mabel Selani, et al. · Meat Science · 92
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
2020 · Juan D. Rios-Mera, Miriam M. Selani, et al. · Meat Science · 75
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
2019 · Juan D. Rios-Mera, Erick Saldaña, et al. · Meat Science · 75
Use of sensory science for the development of healthier processed meat products: a critical opinion
2020 · Erick Saldaña, Thais Cardoso Merlo, et al. · Current Opinion in Food Science · 68
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
2019 · Iliani Patinho, Erick Saldaña, et al. · Food Production Processing and Nutrition · 63
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Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations
2019 · Beatriz Schmidt Menegali, Miriam Mabel Selani, et al. · LWT · 51
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
2021 · V.V. Almeida, J.P.M. Silva, et al. · Livestock Science · 36
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
2021 · Iliani Patinho, Erick Saldaña, et al. · Food Research International · 33
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Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
2021 · Juan D. Rios-Mera, Erick Saldaña, et al. · Meat Science · 32
Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon
2020 · Thais Cardoso Merlo, Luciano Molognoni, et al. · Food Control · 26
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
2023 · Iliani Patinho, Cecylyana Leite Cavalcante, et al. · Food Research International · 21
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Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
2021 · Juan D. Rios-Mera, Erick Saldaña, et al. · Trends in Food Science & Technology · 19
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
2021 · Miriam Mabel Selani, Paulo Henrique Bertucci Ramos, et al. · Meat Science · 17
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times
2024 · Iliani Patinho, Daniel S. Antonelo, et al. · Meat Science · 14
Understanding consumer perceptions to guide the design of functional yogurts: Evidence from a Brazilian online survey
2025 · Carlos Eduardo Cardoso de Aguiar Freire, Carolina de Souza Moreira, et al. · Food Research International · 5
Free sorting task method to optimize the development of smoked bacon: A case study
2022 · Thais Cardoso Merlo, Erick Saldaña, et al. · Elsevier eBooks · 5
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective
2024 · Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, et al. · International Journal of Dairy Technology · 4
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Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
2022 · Beatriz Schmidt Menegali, Erick Saldaña, et al. · Elsevier eBooks · 4
Sensory methods and consumer trends in functional yogurts: A scoping review
2026 · Carlos Eduardo Cardoso de Aguiar Freire, Carolina de Souza Moreira, et al. · Food and Humanity · 3
Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers
2024 · Heloisa Pestana M. da Silva, Miriam Mabel Selani, et al. · Scientia Agropecuaria · 3
A Multidisciplinary View on Animal Welfare and Alternative Protein: Convergences and Perspectives from Professionals in Agricultural, Food, and Veterinary Sciences
2025 · Iliani Patinho, Robson Mateus Freitas Silveira, et al. · Foods · 2
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Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources
2022 · Julia Pereira Martins da Silva, Vivian Vezzoni Almeida, et al. · Scientia Agricola · 2
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Projective mapping in the development of sausages: A case study
2022 · Miriam M. Selani, Iliani Patinho, et al. · Elsevier eBooks · 2
Works count: 43
Citation count: 865
H-index: 15
I10-index: 16
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