Carmen J Contreras-Castillo
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Explore the profile of Carmen J Contreras-Castillo including associated specialties, affiliations and a list of published articles.
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35
Citations
282
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Recent Articles
1.
Patinho I, Cavalcante C, Saldana E, Gagaoua M, Behrens J, Contreras-Castillo C
Food Res Int
. 2023 Dec;
175:113778.
PMID: 38129005
The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a...
2.
Antonelo D, Dos Santos-Donado P, Ferreira C, Colnago L, Ocampos F, Ribeiro G, et al.
Meat Sci
. 2022 Sep;
194:108978.
PMID: 36116280
The aim of this work was to compare the lipidome and metabolome profiling in the Longissimus thoracis muscle early and late postmortem from high and normal ultimate pH (pHu) beef....
3.
Selani M, Ramos P, Patinho I, Franca F, Harada-Padermo S, Contreras-Castillo C, et al.
Meat Sci
. 2021 Dec;
185:108720.
PMID: 34896872
This study investigated consumers' perception of labels of burgers with sodium reduction and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a factorial design with sodium content...
4.
Patinho I, Saldana E, Selani M, Teixeira A, Menegali B, Merlo T, et al.
Food Res Int
. 2021 Aug;
147:110551.
PMID: 34399528
Currently, consumers' interest in healthy products has attracted the attention of academia and the meat industry, which has focused mainly on incorporating ingredients with healthier properties. In this context, the...
5.
Merlo T, Lorenzo J, Saldana E, Patinho I, Oliveira A, Menegali B, et al.
Meat Sci
. 2021 Jun;
181:108596.
PMID: 34118571
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the...
6.
Ambrosio C, Diaz-Arenas G, Agudelo L, Stashenko E, Contreras-Castillo C, Da Gloria E
Molecules
. 2021 Jun;
26(10).
PMID: 34068115
Essential oils (EOs) from are the main by-product of -processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics...
7.
Martins M, Saldana E, Teixeira A, Selani M, Contreras-Castillo C
Meat Sci
. 2021 May;
180:108536.
PMID: 34034034
For deeper insight into beef consumer experiences during consumption, sensory descriptions seem to be insufficient, and exploration of emotions evoked by this product are required. In this context, the present...
8.
Dos Santos-Donado P, Donado-Pestana C, Ossamu Tanaka F, Venturini A, Delgado E, Contreras-Castillo C
Food Res Int
. 2021 May;
143:110226.
PMID: 33992340
Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow...
9.
Rios-Mera J, Saldana E, Patinho I, Selani M, Contreras-Castillo C
Meat Sci
. 2021 Mar;
177:108497.
PMID: 33761400
This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly incorporated...
10.
Rios-Mera J, Selani M, Patinho I, Saldana E, Contreras-Castillo C
Meat Sci
. 2021 Jan;
174:108417.
PMID: 33387830
Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement...