Detalhe da pesquisa
1.
Volatile fingerprints of beef cooking methods using sol-gel-based solid-phase microextraction (SPME) and direct analysis in real-time mass spectrometry (DART-MS).
Rapid Commun Mass Spectrom
; 38(1): e9655, 2024 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38073203
2.
Challenges and processing strategies to produce high quality frozen meat.
Meat Sci
; 205: 109311, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37586162
3.
A critical review of social media research in sensory-consumer science.
Food Res Int
; 165: 112494, 2023 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-36869504
4.
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics.
J Proteomics
; 276: 104836, 2023 03 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36764652
5.
Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn't affect pig growth performance and meat quality but reduces boar taint.
Anim Biosci
; 36(7): 1091-1100, 2023 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-36915921
6.
Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems.
Foods
; 11(10)2022 May 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-35626989
7.
Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems.
Food Chem
; 386: 132758, 2022 Aug 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35339082
8.
Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems.
Food Res Int
; 158: 111504, 2022 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-35840213
9.
Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand.
Foods
; 11(14)2022 Jul 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-35885288
10.
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes.
Meat Sci
; 192: 108901, 2022 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-35820292
11.
Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.
Foods
; 11(15)2022 Aug 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-35954116
12.
Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand.
Foods
; 11(18)2022 Sep 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-36141031
13.
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins.
Foods
; 10(5)2021 May 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-34065362
14.
The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat.
Foods
; 10(6)2021 Jun 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-34201350
15.
Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: meat quality and fatty acid composition.
Transl Anim Sci
; 4(1): 352-362, 2020 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-32704995
16.
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.
Foods
; 10(1)2020 Dec 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-33375684
17.
Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine.
Food Res Int
; 137: 109655, 2020 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-33233234
18.
Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems.
Foods
; 9(12)2020 Dec 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-33348810
19.
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.
Meat Sci
; 111: 9-17, 2016 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-26331961
20.
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study.
Meat Sci
; 65(3): 1107-15, 2003 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-22063693