Detalhe da pesquisa
1.
Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its Fractions.
Molecules
; 26(10)2021 May 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-34068115
2.
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger.
J Food Sci Technol
; 57(2): 617-627, 2020 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-32116371
3.
Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design.
J Food Sci Technol
; 55(2): 811-820, 2018 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-29391647
4.
Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken.
J Food Sci Technol
; 52(5): 2869-77, 2015 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-25892785
5.
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts.
Food Res Int
; 175: 113778, 2024 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-38129005
6.
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 Sci
; 216: 109557, 2024 Jun 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-38852285
7.
Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages.
Foods
; 13(3)2024 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-38338594
8.
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer.
Meat Sci
; 185: 108720, 2022 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-34896872
9.
Exploring the effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota.
Front Microbiol
; 13: 952706, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-36106076
10.
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef.
Meat Sci
; 194: 108978, 2022 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-36116280
11.
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview.
Meat Sci
; 174: 108417, 2021 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-33387830
12.
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics.
Meat Sci
; 177: 108497, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-33761400
13.
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts.
Meat Sci
; 180: 108536, 2021 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-34034034
14.
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger.
Meat Sci
; 172: 108307, 2021 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-32927379
15.
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon.
Meat Sci
; 181: 108596, 2021 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-34118571
16.
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods.
Food Res Int
; 147: 110551, 2021 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-34399528
17.
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing.
Food Res Int
; 143: 110226, 2021 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-33992340
18.
Looking at non-sensory factors underlying consumers' perception of smoked bacon.
Meat Sci
; 163: 108072, 2020 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-32087506
19.
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
Meat Sci
; 161: 107992, 2020 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-31704475
20.
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life.
Meat Sci
; 164: 108110, 2020 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-32179387