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Carmen Josefina Contreras Castillo

CV Lattes GoogleMyCitations ResearcherID


Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ)  (Institutional affiliation for the last research proposal)
Birthplace: Peru

graduation at Engenharia de Alimentos from Universidade Nacional Agraria La Molina (1981), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1990) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1995). Has experience in Science and Technology of the Food, focusing on Technology of Products of Animal Origin, acting on the following subjects: carne bovina, atmosfera modificada, qualidade, carne and microbiologia da carne. (Source: Lattes Curriculum)

Research grants
Scholarships in Brazil
Scholarships abroad
FAPESP support in numbers * Updated January 18, 2020
Total / Available in English
Most frequent collaborators in research granted by FAPESP
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Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.


 

 

 

 

Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (21)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications18
Citations100
Cit./Article5.6
Data from Web of Science

MARCO ANTONIO TRINDADE; CARMEN JOSEFINA CONTRERAS CASTILLO; PEDRO EDUARDO DE FELÍCIO. Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants. Scientia Agricola, v. 63, n. 3, p. 240-245, .

DOS SANTOS, PRISCILA ROBERTINA; CONTRERAS-CASTILLO, CARMEN J.; VENTURINI, ANNA CECILIA. Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP). SCIENTIA AGROPECUARIA, v. 7, n. 4, p. 401-408, . Web of Science Citations: 0.

SALDANA, ERICK; SALDARRIAGA CASTILLO, LUIZ; CABRERA SANCHEZ, JORGE; SICHE, RAUL; DE ALMEIDA, MARCIO AURELIO; BEHRENS, JORGE H.; SELANI, MIRIAM MABEL; CONTRERAS-CASTILLO, CARMEN J.. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. MEAT SCIENCE, v. 140, p. 44-50, . Web of Science Citations: 9.

SILVA, A. A.; DELGADO, E. F.; LOBO, JR., A. R.; MOURAO, G. B.; CONTRERAS-CASTILLO, C. J.. Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine. JOURNAL OF ANIMAL SCIENCE, v. 93, n. 5, p. 2559-2566, . Web of Science Citations: 0.

DE ALMEIDA, MARCIO AURELIO; MONTES VILLANUEVA, NILDA DORIS; GONCALVES, JOSE RICARDO; CONTRERAS-CASTILLO, CARMEN J.. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 52, n. 5, p. 2869-2877, . Web of Science Citations: 1.

BERNARDI, S.; FAVARO-TRINDADE, C. S.; TRINDADE, M. A.; BALIEIRO, J. C. C.; CAVENAGHI, A. D.; CONTRERAS-CASTILO, C. J.. ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT. ITALIAN JOURNAL OF FOOD SCIENCE, v. 25, n. 4, p. 433-440, . Web of Science Citations: 7.

DE ALMEIDA, MARCIO AURELIO; MONTES VILLANUEVA, NILDA DORIS; SALDANA, ERICK; DA SILVA PINTO, JAIR SEBASTIAO; CONTRERAS-CASTILLO, CARMEN J.. Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers. SCIENTIA AGROPECUARIA, v. 8, n. 4, p. 389-399, . Web of Science Citations: 2.

PEREIRA, ANIRENE G. T.; UTSUNOMIYA, YURI T.; MILANESI, MARCO; TORRECILHA, RAFAELA B. P.; CARMO, ADRIANA S.; NEVES, HAROLDO H. R.; CARVALHEIRO, ROBERTO; AJMONE-MARSAN, PAOLO; SONSTEGARD, TAD S.; SOLKNER, JOHANN; et al. Pleiotropic Genes Affecting Carcass Traits in Bos indicus (Nellore) Cattle Are Modulators of Growth. PLoS One, v. 11, n. 7, . Web of Science Citations: 6.

TATIANA PACHECO NUNES; MARCO ANTÔNIO TRINDADE; EDWIN MOISÉS MARCOS ORTEGA; CARMEN JOSEFINA CONTRERAS CASTILLO. Aceitação sensorial de reestruturados empanados elaborados com filé de peito de galinhas matrizes de corte e poedeiras comerciais. FOOD SCIENCE AND TECHNOLOGY, v. 26, n. 4, p. -, .

SALDANA, ERICK; SALDARRIAGA, LUIZ; CABRERA, JORGE; SICHE, RAUL; BEHRENS, JORGE H.; SELANI, MIRIAM M.; DE ALMEIDA, MARCIO A.; SILVA, LUCIANA DUQUE; SILVA PINTO, JAIR S.; CONTRERAS-CASTILLO, CARMEN J.. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Research International, v. 119, p. 839-849, . Web of Science Citations: 3.

SALDANA, ERICK; SOLETTI, IZABELLA; MARTINS, MARIANA MARINHO; MENEGALI, BEATRIZ SCHMIDT; MERLO, THAIS CARDOSO; SELANI, MIRIAM MABEL; BORTOLUZZI TEIXEIRA, ANA CLARA; DA SILVA JUNIOR, FRANCIDES GOMES; CONTRERAS-CASTILLO, CARMEN J.. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. MEAT SCIENCE, v. 154, p. 46-53, . Web of Science Citations: 0.

HERNANDEZ-MACEDO, M. L.; CONTRERAS-CASTILLO, C. J.; TSAI, S. M.; DA CRUZ, S. H.; SARANTOPOULOS, C. I. G. L.; PADULA, M.; DIAS, C. T. S.. Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef. Letters in Applied Microbiology, v. 55, n. 6, p. 467-475, . Web of Science Citations: 27.

VENTURINI, ANNA CECILIA; CONTRERAS-CASTILLO, CARMEN J.; FONSECA FARIA, JOSE DE ASSIS; GALLO, CLAUDIO ROSA; SILVA, TAMARA ZAGO; SHIRAHIGUE, LIGIANNE DIN. Microbiological, Colour and Sensory Properties of Fresh Beef Steaks in Low Carbon Monoxide Concentration. Packaging Technology and Science, v. 23, n. 6, p. 327-338, . Web of Science Citations: 8.

SILVA, ALESSANDRA APARECIDA; CONTRERAS-CASTILLO, CARMEN JOSEFINA; DELGADO, EDUARDO FRANCISQUINE; MOURAO, GERSON BARRETO; DOS SANTOS, PRISCILA ROBERTINA. Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 44, n. 1, p. 109-114, . Web of Science Citations: 2.

DOS SANTOS, PRISCILA ROBERTINA; DONADO-PESTANA, CARLOS M.; DELGADO, EDUARDO FRANCISQUINE; TANAKA, FRANCISCO OSSAMU; CONTRERAS-CASTILLO, CARMEN J.. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2 degrees C. FOOD PACKAGING AND SHELF LIFE, v. 4, p. 10-18, . Web of Science Citations: 8.

SALDANA, ERICK; MARTINS, MARIANA MARINHO; MENEGALI, BEATRIZ SCHMIDT; SELANI, MIRIAM MABEL; CONTRERAS-CASTILLO, CARMEN J.. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?. SCIENTIA AGROPECUARIA, v. 10, n. 1, p. 29-37, . Web of Science Citations: 0.

SALDANA, ERICK; SICHE, RAUL; DA SILVA PINTO, JAIR SEBASTIAO; DE ALMEIDA, MARCIO AURELIO; SELANI, MIRIAM MABEL; RIOS-MERA, JUAN; CONTRERAS-CASTILLO, CARMEN J.. Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 2, p. 811-820, . Web of Science Citations: 1.

MARCO ANTONIO TRINDADE; TATIANA PACHECO NUNES; CARMEN JOSEFINA CONTRERAS-CASTILLO; PEDRO EDUARDO DE FELÍCIO. Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C. FOOD SCIENCE AND TECHNOLOGY, v. 28, n. 1, p. -, .

DE ALMEIDA, MARCIO AURELIO; SALDANA, ERICK; DA SILVA PINTO, JAIR SEBASTIAN; PALACIOS, JORGE; CONTRERAS-CASTILLO, CARMEN J.; ANGEL SENTANDREU, MIGUEL; GRACIELA FADDA, SILVINA. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 109, p. 368-379, . Web of Science Citations: 5.

SALDANA, ERICK; SALDARRIAGA, LUIZ; CABRERA, JORGE; BEHRENS, JORGE H.; SELANI, MIRIAM MABEL; RIOS-MERA, JUAN; CONTRERAS-CASTILLO, CARMEN J.. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. MEAT SCIENCE, v. 147, p. 60-69, . Web of Science Citations: 7.

SALDANA, ERICK; GARCIA, ALINE DE OLIVEIRA; SELANI, MIRIAM MABEL; HAGUIWARA, MARCIA M. H.; DE ALMEIDA, MARCIO AURELIO; SICHE, RAUL; CONTRERAS-CASTILLO, CARMEN J.. A sensometric approach to the development of mortadella with healthier fats. MEAT SCIENCE, v. 137, p. 176-190, . Web of Science Citations: 14.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SPADA, Fernanda Papa. Redução dos níveis de gordura em mortadela bologna e sua influência sensorial em provadores de diferentes idades. 2013. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz. Universidade de São Paulo (USP). Piracicaba.

BERNARDI, Sabrina. Funcionalidade de própolis livre e microencapsulada em salame tipo italiano. 2010. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz. Universidade de São Paulo (USP). Piracicaba.

DONADO, Priscila Robertina dos Santos. Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo. 2011. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz. Universidade de São Paulo (USP). Piracicaba.

PEREIRA, Anirene Galvão Tavares. Qualidade da carne Nelore e genômica. 2016. Tese (Doutorado) – Escola Superior de Agricultura Luiz de Queiroz. Universidade de São Paulo (USP). Piracicaba.

SILVA, Alessandra Aparecida. Marinação do Biceps femoris com proteína hidrolisada de soja e seu efeito sobre qualidade de carne e estrutura muscular. 2009. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz. Universidade de São Paulo (USP). Piracicaba.

SELANI, Miriam Mabel. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento. 2010. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz. Universidade de São Paulo (USP). Piracicaba.

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