Detalhe da pesquisa
1.
Main animal fat replacers for the manufacture of healthy processed meat products.
Crit Rev Food Sci Nutr
; : 1-20, 2022 Sep 19.
Artigo
Inglês
| MEDLINE | ID: mdl-36123812
2.
Genomic monitoring unveil the early detection of the SARS-CoV-2 B.1.351 (beta) variant (20H/501Y.V2) in Brazil.
J Med Virol
; 93(12): 6782-6787, 2021 12.
Artigo
Inglês
| MEDLINE | ID: mdl-34241897
3.
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404).
Food Microbiol
; 97: 103740, 2021 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-33653519
4.
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Meat Sci
; 209: 109418, 2024 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-38113656
5.
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles.
Meat Sci
; 204: 109277, 2023 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-37454480
6.
Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
Foods
; 12(23)2023 Nov 23.
Artigo
Inglês
| MEDLINE | ID: mdl-38231662
7.
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.
Meat Sci
; 195: 109028, 2023 Jan.
Artigo
Inglês
| MEDLINE | ID: mdl-36335868
8.
Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced.
Food Res Int
; 173(Pt 1): 113287, 2023 11.
Artigo
Inglês
| MEDLINE | ID: mdl-37803600
9.
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.
Foods
; 12(13)2023 Jun 21.
Artigo
Inglês
| MEDLINE | ID: mdl-37444177
10.
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.
Foods
; 12(18)2023 Sep 19.
Artigo
Inglês
| MEDLINE | ID: mdl-37761195
11.
Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages.
Meat Sci
; 204: 109273, 2023 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-37419026
12.
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50.
Meat Sci
; 195: 109012, 2023 Jan.
Artigo
Inglês
| MEDLINE | ID: mdl-36274372
13.
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.
Foods
; 12(8)2023 Apr 13.
Artigo
Inglês
| MEDLINE | ID: mdl-37107426
14.
Dynamics of Early Establishment of SARS-CoV-2 VOC Omicron Lineages in Minas Gerais, Brazil.
Viruses
; 15(2)2023 02 20.
Artigo
Inglês
| MEDLINE | ID: mdl-36851799
15.
Recent advances in the development of healthier meat products.
Adv Food Nutr Res
; 102: 123-179, 2022.
Artigo
Inglês
| MEDLINE | ID: mdl-36064292
16.
Allan-Herndon-Dudley syndrome in a female patient and related mechanisms.
Mol Genet Metab Rep
; 31: 100879, 2022 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-35782622
17.
Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions.
Meat Sci
; 193: 108931, 2022 Nov.
Artigo
Inglês
| MEDLINE | ID: mdl-35940111
18.
Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry.
Curr Res Food Sci
; 5: 345-350, 2022.
Artigo
Inglês
| MEDLINE | ID: mdl-35198993
19.
Genomic epidemiology of the SARS-CoV-2 epidemic in Brazil.
Nat Microbiol
; 7(9): 1490-1500, 2022 09.
Artigo
Inglês
| MEDLINE | ID: mdl-35982313
20.
Genomic monitoring of the SARS-CoV-2 B1.1.7 (WHO VOC Alpha) in the Sao Paulo state, Brazil.
Virus Res
; 308: 198643, 2022 01 15.
Artigo
Inglês
| MEDLINE | ID: mdl-34848213