Iliani Patinho

788 total citations
21 papers, 526 citations indexed

About

Iliani Patinho is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Iliani Patinho has authored 21 papers receiving a total of 526 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Animal Science and Zoology, 11 papers in Food Science and 9 papers in Nutrition and Dietetics. Recurrent topics in Iliani Patinho's work include Meat and Animal Product Quality (13 papers), Sensory Analysis and Statistical Methods (10 papers) and Biochemical Analysis and Sensing Techniques (9 papers). Iliani Patinho is often cited by papers focused on Meat and Animal Product Quality (13 papers), Sensory Analysis and Statistical Methods (10 papers) and Biochemical Analysis and Sensing Techniques (9 papers). Iliani Patinho collaborates with scholars based in Brazil, Peru and France. Iliani Patinho's co-authors include Carmen J. Contreras‐Castillo, Erick Saldaña, Miriam Mabel Selani, Juan D. Rios‐Mera, Thais Cardoso Merlo, Dominique Valentin, Rubén Domínguez, José M. Lorenzo, Adriano Costa de Camargo and Natan de Jesus Pìmentel-Filho and has published in prestigious journals such as Trends in Food Science & Technology, Food Research International and Meat Science.

In The Last Decade

Iliani Patinho

19 papers receiving 512 citations

Peers

Iliani Patinho

ASZ

BIOCH

Juan D. Rios‐Mera Peru

Thais Cardoso Merlo Brazil

Manoela Alves Pires Brazil

Nilda Doris Montes Villanueva Brazil

Isabela Rodrigues Brazil

Adrian Stelmasiak Poland

Małgorzata Moczkowska-Wyrwisz Poland

Julliane Carvalho Barros Brazil

Marcio Aurélio de Almeida Brazil

Yana Jorge Polizer Rocha Brazil

Juan D. Rios‐Mera Peru

Iliani Patinho

301 ×0.9

ASZ

346 ×1.2

167 ×1.2

61 ×0.8

BIOCH

61 ×0.8

Citations per year, relative to Iliani Patinho Iliani Patinho (= 1×) peers Juan D. Rios‐Mera

Countries citing papers authored by Iliani Patinho

Since Specialization

Citations

This map shows the geographic impact of Iliani Patinho's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Iliani Patinho with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Iliani Patinho more than expected).

Fields of papers citing papers by Iliani Patinho

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Iliani Patinho. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Iliani Patinho. The network helps show where Iliani Patinho may publish in the future.

Co-authorship network of co-authors of Iliani Patinho

This figure shows the co-authorship network connecting the top 25 collaborators of Iliani Patinho. A scholar is included among the top collaborators of Iliani Patinho based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Iliani Patinho. Iliani Patinho is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Patinho, Iliani, et al.. (2025). A Multidisciplinary View on Animal Welfare and Alternative Protein: Convergences and Perspectives from Professionals in Agricultural, Food, and Veterinary Sciences. Foods. 14(12). 2140–2140.

Patinho, Iliani, et al.. (2025). Understanding consumer perceptions to guide the design of functional yogurts: Evidence from a Brazilian online survey. Food Research International. 223(Pt 1). 117874–117874.

Patinho, Iliani, Daniel Silva Antonelo, Eduardo Francisquine Delgado, et al.. (2024). 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. Meat Science. 216. 109557–109557. 9 indexed citations

Selani, Miriam Mabel, Erick Saldaña, Eriksen Koji Miyasaki, et al.. (2024). Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers. Scientia Agropecuaria. 15(1). 55–63. 1 indexed citations

Patinho, Iliani, et al.. (2024). Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective. International Journal of Dairy Technology. 77(4). 1083–1096. 2 indexed citations

Patinho, Iliani, et al.. (2023). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International. 175. 113778–113778. 8 indexed citations

Almeida, Vivian Vezzoni de, A. P. Schinckel, Gabriel Costa Monteiro Moreira, et al.. (2022). Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources. Scientia Agricola. 80. 1 indexed citations

Rios‐Mera, Juan D., Erick Saldaña, Iliani Patinho, Miriam Mabel Selani, & Carmen J. Contreras‐Castillo. (2021). Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology. 110. 833–840. 11 indexed citations

Rios‐Mera, Juan D., Erick Saldaña, Iliani Patinho, Miriam Mabel Selani, & Carmen J. Contreras‐Castillo. (2021). Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science. 177. 108497–108497. 18 indexed citations

10.

Selani, Miriam Mabel, et al.. (2021). Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science. 185. 108720–108720. 7 indexed citations

11.

Patinho, Iliani, Erick Saldaña, Miriam Mabel Selani, et al.. (2021). Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International. 147. 110551–110551. 23 indexed citations

12.

Merlo, Thais Cardoso, José M. Lorenzo, Erick Saldaña, et al.. (2021). Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science. 181. 108596–108596. 72 indexed citations

13.

Rios‐Mera, Juan D., Miriam Mabel Selani, Iliani Patinho, Erick Saldaña, & Carmen J. Contreras‐Castillo. (2020). Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science. 174. 108417–108417. 53 indexed citations

14.

Patinho, Iliani, et al.. (2020). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science. 172. 108307–108307. 65 indexed citations

15.

Saldaña, Erick, Thais Cardoso Merlo, Iliani Patinho, et al.. (2020). Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science. 40. 13–19. 46 indexed citations

16.

Merlo, Thais Cardoso, Luciano Molognoni, Rodrigo Barcellos Hoff, et al.. (2020). Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control. 120. 107565–107565. 18 indexed citations

17.

Rios‐Mera, Juan D., Erick Saldaña, Iliani Patinho, et al.. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International. 121. 288–295. 71 indexed citations

18.

Rios‐Mera, Juan D., Erick Saldaña, Iliani Patinho, et al.. (2019). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science. 161. 107992–107992. 48 indexed citations

19.

Patinho, Iliani, Erick Saldaña, Miriam Mabel Selani, et al.. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production Processing and Nutrition. 1(1). 38 indexed citations

20.

Patinho, Iliani, et al.. (2013). Reduction of carcass weight loss in swines. Food Science and Technology. 33(1). 21–25. 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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