Behrens JH - Search Results

1

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

Saldaña E, Castillo LS, Sánchez JC, Siche R, de Almeida MA, Behrens JH, Selani MM, Contreras-Castillo CJ. Saldaña E, et al. Among authors: behrens jh. Meat Sci. 2018 Jun;140:44-50. doi: 10.1016/j.meatsci.2018.02.014. Epub 2018 Feb 21. Meat Sci. 2018. PMID: 29501932 Free article.

2

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon.

Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera J, Contreras-Castillo CJ. Saldaña E, et al. Among authors: behrens jh. Meat Sci. 2019 Jan;147:60-69. doi: 10.1016/j.meatsci.2018.08.023. Epub 2018 Aug 28. Meat Sci. 2019. PMID: 30196202 Free article.

3

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

Saldaña E, Saldarriaga L, Cabrera J, Siche R, Behrens JH, Selani MM, de Almeida MA, Silva LD, Silva Pinto JS, Contreras-Castillo CJ. Saldaña E, et al. Among authors: behrens jh. Food Res Int. 2019 May;119:839-849. doi: 10.1016/j.foodres.2018.10.067. Epub 2018 Oct 24. Food Res Int. 2019. PMID: 30884723

4

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

Saldaña E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CJ. Saldaña E, et al. Among authors: behrens jh. Meat Sci. 2020 May;163:108072. doi: 10.1016/j.meatsci.2020.108072. Epub 2020 Jan 25. Meat Sci. 2020. PMID: 32087506

5

Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.

Alencar NMM, Ribeiro TG, Barone B, Barros APA, Marques ATB, Behrens JH. Alencar NMM, et al. Among authors: behrens jh. Food Res Int. 2019 Oct;124:156-164. doi: 10.1016/j.foodres.2018.07.052. Epub 2018 Aug 7. Food Res Int. 2019. PMID: 31466634

6

Sustainable diet from the urban Brazilian consumer perspective.

Barone B, Nogueira RM, Guimarães KRLSLQ, Behrens JH. Barone B, et al. Among authors: behrens jh. Food Res Int. 2019 Oct;124:206-212. doi: 10.1016/j.foodres.2018.05.027. Epub 2018 May 18. Food Res Int. 2019. PMID: 31466642

7

Social representations of safety in food services.

Behrens JH, Vedovato GM, Cervato-Mancuso AM, Bastos DHM. Behrens JH, et al. Food Res Int. 2015 Aug;74:324-328. doi: 10.1016/j.foodres.2015.05.024. Epub 2015 May 12. Food Res Int. 2015. PMID: 28411998

8

Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.

Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADC, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Salvador-Reyes R, et al. J Sci Food Agric. 2023 Jan 30;103(2):548-559. doi: 10.1002/jsfa.12165. Epub 2022 Aug 26. J Sci Food Agric. 2023. PMID: 36054555

9

How the country-of-origin impacts wine traders' mental representation about wines: A study in a world wine trade fair.

Rodrigues H, Rolaz J, Franco-Luesma E, Sáenz-Navajas MP, Behrens J, Valentin D, Depetris-Chauvin N. Rodrigues H, et al. Food Res Int. 2020 Nov;137:109480. doi: 10.1016/j.foodres.2020.109480. Epub 2020 Jun 24. Food Res Int. 2020. PMID: 33233142 Free article.

10

de Andrade Previato HDR, Behrens JH. de Andrade Previato HDR, et al. Among authors: behrens jh. Nutrition. 2017 Oct;42:23-29. doi: 10.1016/j.nut.2017.05.006. Epub 2017 May 31. Nutrition. 2017. PMID: 28870475

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