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Artigo de periodico
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 (2024)
Patinho, Iliani ; Antonelo, Daniel Silva ; Delgado, Eduardo Francisquine ; Alessandroni, Laura; Balieiro, Júlio Cesar de Carvalho ; Castillo, Carmen Josefina Contreras ; Gagaoua, Mohammed
Fonte: Meat Science. Unidades: ESALQ, FMVZ
Assuntos: CARNES E DERIVADOS, CORTE DE ALIMENTOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO ENERGÉTICO, MÚSCULOS, PROTEÍNAS, PROTEÔMICA
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ABNT
PATINHO, Iliani et al. 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, v. 216, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2024.109557. Acesso em: 12 ago. 2024.
APA
Patinho, I., Antonelo, D. S., Delgado, E. F., Alessandroni, L., Balieiro, J. C. de C., Castillo, C. J. C., & Gagaoua, M. (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, 1-18. doi:10.1016/j.meatsci.2024.109557
NLM
Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JC de C, Castillo CJC, Gagaoua M. 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 [Internet]. Meat Science. 2024 ; 216 1-18.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109557
Vancouver
Patinho I, Antonelo DS, Delgado EF, Alessandroni L, Balieiro JC de C, Castillo CJC, Gagaoua M. 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 [Internet]. Meat Science. 2024 ; 216 1-18.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109557
Artigo de periodico
Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef (2024)
Alvarenga, Eloise Soares de; Isac, Maria Fernanda; Rosa, Alessandra Fernandes ; Silva, Saulo da Luz e ; Nassu, Renata Tieko ; Barretto, Andrea Carla da Silva
Fonte: Meat Science. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS PELO FRIO, ESTIMULAÇÃO ELÉTRICA, LIPÍDEOS
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ABNT
ALVARENGA, Eloise Soares de et al. Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef. Meat Science, v. 212, p. 1-9, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2024.109464. Acesso em: 12 ago. 2024.
APA
Alvarenga, E. S. de, Isac, M. F., Rosa, A. F., Silva, S. da L. e, Nassu, R. T., & Barretto, A. C. da S. (2024). Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef. Meat Science, 212, 1-9. doi:10.1016/j.meatsci.2024.109464
NLM
Alvarenga ES de, Isac MF, Rosa AF, Silva S da L e, Nassu RT, Barretto AC da S. Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef [Internet]. Meat Science. 2024 ; 212 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109464
Vancouver
Alvarenga ES de, Isac MF, Rosa AF, Silva S da L e, Nassu RT, Barretto AC da S. Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef [Internet]. Meat Science. 2024 ; 212 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109464
Artigo de periodico
High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% (2023)
Rosa, Jordana Lima da; Rios-Mera, Juan Dario; Contreras Castillo, Carmen Josefina ; Lorenzo, José Manuel; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Correa, Leticia Pereira; Henn, Alessandra Schneider; Cichoski, Alexandre José; Flores, Erico Marlon Moraes; Campagnol, Paulo Cezar Bastianello
Fonte: Meat Science. Unidade: ESALQ
Assuntos: SAL (CONDIMENTO), SALSICHA, SÓDIO, ULTRASSOM
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ABNT
ROSA, Jordana Lima da et al. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, v. 195, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2022.109012. Acesso em: 12 ago. 2024.
APA
Rosa, J. L. da, Rios-Mera, J. D., Contreras Castillo, C. J., Lorenzo, J. M., Pinton, M. B., Santos, B. A. dos, et al. (2023). High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, 195, 1-10. doi:10.1016/j.meatsci.2022.109012
NLM
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
Vancouver
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
Artigo de periodico
Feeding strategies impact animal growth and beef color and tenderness (2022)
Morales Gómez, Juan Fernando; Antonelo, Daniel Silva ; Beline, Mariane ; Pavan, Bruna; Bambil, Danilo Brito; Fantinato Neto, Paulo ; Saran Netto, Arlindo ; Leme, Paulo Roberto ; Goulart, Rodrigo Silva ; Gerrard, David Edwin ; Silva, Saulo da Luz e
Fonte: Meat Science. Unidades: FZEA, FMVZ
Assuntos: GRÃOS, CAPINS, ALIMENTAÇÃO ANIMAL, CARNES E DERIVADOS, CRESCIMENTO ANIMAL
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ABNT
MORALES GÓMEZ, Juan Fernando et al. Feeding strategies impact animal growth and beef color and tenderness. Meat Science, v. 183, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108599. Acesso em: 12 ago. 2024.
APA
Morales Gómez, J. F., Antonelo, D. S., Beline, M., Pavan, B., Bambil, D. B., Fantinato Neto, P., et al. (2022). Feeding strategies impact animal growth and beef color and tenderness. Meat Science, 183, 1-10. doi:10.1016/j.meatsci.2021.108599
NLM
Morales Gómez JF, Antonelo DS, Beline M, Pavan B, Bambil DB, Fantinato Neto P, Saran Netto A, Leme PR, Goulart RS, Gerrard DE, Silva S da L e. Feeding strategies impact animal growth and beef color and tenderness [Internet]. Meat Science. 2022 ; 183 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108599
Vancouver
Morales Gómez JF, Antonelo DS, Beline M, Pavan B, Bambil DB, Fantinato Neto P, Saran Netto A, Leme PR, Goulart RS, Gerrard DE, Silva S da L e. Feeding strategies impact animal growth and beef color and tenderness [Internet]. Meat Science. 2022 ; 183 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108599
Artigo de periodico
Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation (2022)
Luciano, Carla Giovana ; Tessaro, Larissa ; Bonilla, Jeannine ; Balieiro, Júlio Cesar de Carvalho ; Trindade, Marco Antonio; Sobral, Paulo José do Amaral
Fonte: Meat Science. Unidades: FMVZ, FZEA
Assuntos: CONSERVAÇÃO DE ALIMENTOS, FILMES COMESTÍVEIS, EMBUTIDOS, GELATINA, PITANGA
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ABNT
LUCIANO, Carla Giovana et al. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Science, v. 189, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2022.108821. Acesso em: 12 ago. 2024.
APA
Luciano, C. G., Tessaro, L., Bonilla, J., Balieiro, J. C. de C., Trindade, M. A., & Sobral, P. J. do A. (2022). Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Science, 189, 1-9. doi:10.1016/j.meatsci.2022.108821
NLM
Luciano CG, Tessaro L, Bonilla J, Balieiro JC de C, Trindade MA, Sobral PJ do A. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation [Internet]. Meat Science. 2022 ; 189 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2022.108821
Vancouver
Luciano CG, Tessaro L, Bonilla J, Balieiro JC de C, Trindade MA, Sobral PJ do A. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation [Internet]. Meat Science. 2022 ; 189 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2022.108821
Artigo de periodico
Inherent factors influence color variations in semimembranosus muscle of pigs (2022)
Kirkpatrick, L. T; Elgin, Jennifer M; Matarneh, Sulaiman K; Wicks, Jordan C; Daniels, R. P; Yen, Con-Ning; Bodmer, J. S; Zumbaugh, D; El-Kadi, S. W; Silva, Saulo da Luz e ; Shi, T. H; Gerrard, David Edwin
Fonte: Meat Science. Unidade: FZEA
Assuntos: PRESUNTO, CARNES E DERIVADOS, FIBRAS MUSCULARES
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ABNT
KIRKPATRICK, L. T et al. Inherent factors influence color variations in semimembranosus muscle of pigs. Meat Science, v. 185, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108721. Acesso em: 12 ago. 2024.
APA
Kirkpatrick, L. T., Elgin, J. M., Matarneh, S. K., Wicks, J. C., Daniels, R. P., Yen, C. -N., et al. (2022). Inherent factors influence color variations in semimembranosus muscle of pigs. Meat Science, 185, 1-11. doi:10.1016/j.meatsci.2021.108721
NLM
Kirkpatrick LT, Elgin JM, Matarneh SK, Wicks JC, Daniels RP, Yen C-N, Bodmer JS, Zumbaugh D, El-Kadi SW, Silva S da L e, Shi TH, Gerrard DE. Inherent factors influence color variations in semimembranosus muscle of pigs [Internet]. Meat Science. 2022 ; 185 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108721
Vancouver
Kirkpatrick LT, Elgin JM, Matarneh SK, Wicks JC, Daniels RP, Yen C-N, Bodmer JS, Zumbaugh D, El-Kadi SW, Silva S da L e, Shi TH, Gerrard DE. Inherent factors influence color variations in semimembranosus muscle of pigs [Internet]. Meat Science. 2022 ; 185 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108721
Artigo de periodico
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef (2022)
Antonelo, Daniel Silva ; Donado, Priscila Robertina dos Santos ; Ferreira, Christina Ramires; Colnago, Luiz A; Ocampos, Fernanda M. M; Ribeiro, Gabriel H; Ventura, Ricardo Vieira ; Gerrard, David Edwin ; Delgado, Eduardo Francisquine ; Castillo, Carmen Josefina Contreras ; Balieiro, Júlio Cesar de Carvalho
Fonte: Meat Science. Unidades: FMVZ, ESALQ
Assuntos: CARNES E DERIVADOS, GADO NELORE, LIPÍDEOS, METABOLÔMICA
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ABNT
ANTONELO, Daniel Silva et al. Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef. Meat Science, v. 194, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2022.108978. Acesso em: 12 ago. 2024.
APA
Antonelo, D. S., Donado, P. R. dos S., Ferreira, C. R., Colnago, L. A., Ocampos, F. M. M., Ribeiro, G. H., et al. (2022). Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef. Meat Science, 194, 1-11. doi:10.1016/j.meatsci.2022.108978
NLM
Antonelo DS, Donado PR dos S, Ferreira CR, Colnago LA, Ocampos FMM, Ribeiro GH, Ventura RV, Gerrard DE, Delgado EF, Castillo CJC, Balieiro JC de C. Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef [Internet]. Meat Science. 2022 ; 194 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2022.108978
Vancouver
Antonelo DS, Donado PR dos S, Ferreira CR, Colnago LA, Ocampos FMM, Ribeiro GH, Ventura RV, Gerrard DE, Delgado EF, Castillo CJC, Balieiro JC de C. Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef [Internet]. Meat Science. 2022 ; 194 1-11.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2022.108978
Artigo de periodico
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer (2022)
Selani, Miriam Mabel; Ramos, Paulo Henrique Bertucci ; Patinho, Iliani ; França, Fabiana; Harada-Padermo, Samara dos Santos ; Contreras-Castillo, Carmen Josefina ; Saldaña, Erick
Fonte: Meat Science. Unidades: ESALQ, FEA
Assuntos: ANÁLISE DE CONGLOMERADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, ROTULAGEM DE ALIMENTOS, SÓDIO
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ABNT
SELANI, Miriam Mabel et al. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, v. 185, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108720. Acesso em: 12 ago. 2024.
APA
Selani, M. M., Ramos, P. H. B., Patinho, I., França, F., Harada-Padermo, S. dos S., Contreras-Castillo, C. J., & Saldaña, E. (2022). Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, 185, 1-10. doi:10.1016/j.meatsci.2021.108720
NLM
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Vancouver
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Artigo de periodico
Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef (2021)
Cônsolo, Nara Regina Brandão ; Silva, Juliana da; Buarque, Vicente Luiz Macêdo ; Samuelsson, Linda M. ; Miller, Poppy; Maclean, Paul Haydon; Moraes, Tiago Bueno ; Barbosa, Luis Carlos Garibaldi Simon ; Higuera-Padilla, Angel Rubén ; Colnago, Luiz Alberto ; Saran Netto, Arlindo ; Gerrard, David E.; Silva, Saulo da Luz e
Fonte: Meat Science. Unidade: FZEA
Assuntos: ENVELHECIMENTO, CARNES E DERIVADOS, ESPECTROSCOPIA DE RESSONÂNCIA MAGNÉTICA NUCLEAR, GADO NELORE
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ABNT
CÔNSOLO, Nara Regina Brandão et al. Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef. Meat Science, v. No 2021, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108606. Acesso em: 12 ago. 2024.
APA
Cônsolo, N. R. B., Silva, J. da, Buarque, V. L. M., Samuelsson, L. M., Miller, P., Maclean, P. H., et al. (2021). Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef. Meat Science, No 2021, 1-10. doi:10.1016/j.meatsci.2021.108606
NLM
Cônsolo NRB, Silva J da, Buarque VLM, Samuelsson LM, Miller P, Maclean PH, Moraes TB, Barbosa LCGS, Higuera-Padilla AR, Colnago LA, Saran Netto A, Gerrard DE, Silva S da L e. Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef [Internet]. Meat Science. 2021 ; No 2021 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108606
Vancouver
Cônsolo NRB, Silva J da, Buarque VLM, Samuelsson LM, Miller P, Maclean PH, Moraes TB, Barbosa LCGS, Higuera-Padilla AR, Colnago LA, Saran Netto A, Gerrard DE, Silva S da L e. Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef [Internet]. Meat Science. 2021 ; No 2021 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108606
Artigo de periodico
Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards (2021)
Bonin, Marina de Nadai; Pedrosa, Victor Breno; Silva, Saulo da Luz e ; Bünger, Lutz; Ross, Dave; Gomes, Rodrigo da Costa; Santana, Miguel Henrique de Almeida ; Cucco, Diego de Córdova; Rezende, Fernanda Marcondes de; Ítavo, Luís Carlos Vinhas; Novais, Francisco José de ; Pereira, Marília Williani Filgueira; Oliveira, Elisângela Chicaroni de Mattos ; Ferraz, José Bento Sterman
Fonte: Meat Science. Unidades: FZEA, ESALQ
Assuntos: GADO ZEBU, INDÚSTRIAS, COSTELAS DE ANIMAL, CARNES E DERIVADOS
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ABNT
BONIN, Marina de Nadai et al. Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards. Meat Science, v. 171, n. Ja 2021, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108281. Acesso em: 12 ago. 2024.
APA
Bonin, M. de N., Pedrosa, V. B., Silva, S. da L. e, Bünger, L., Ross, D., Gomes, R. da C., et al. (2021). Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards. Meat Science, 171( Ja 2021), 1-7. doi:10.1016/j.meatsci.2020.108281
NLM
Bonin M de N, Pedrosa VB, Silva S da L e, Bünger L, Ross D, Gomes R da C, Santana MH de A, Cucco D de C, Rezende FM de, Ítavo LCV, Novais FJ de, Pereira MWF, Oliveira EC de M, Ferraz JBS. Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards [Internet]. Meat Science. 2021 ; 171( Ja 2021): 1-7.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108281
Vancouver
Bonin M de N, Pedrosa VB, Silva S da L e, Bünger L, Ross D, Gomes R da C, Santana MH de A, Cucco D de C, Rezende FM de, Ítavo LCV, Novais FJ de, Pereira MWF, Oliveira EC de M, Ferraz JBS. Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards [Internet]. Meat Science. 2021 ; 171( Ja 2021): 1-7.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108281
Artigo de periodico
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon (2021)
Merlo, Thais Cardoso; Lorenzo, José Manuel; Saldaña, Erick; Patinho, Iliani ; Oliveira, Alais Cristina; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Domínguez, Rubén; Contreras-Castillo, Carmen Josefina
Fonte: Meat Science. Unidade: ESALQ
Assuntos: AMINOÁCIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO
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ABNT
MERLO, Thais Cardoso et al. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, v. 181, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108596. Acesso em: 12 ago. 2024.
APA
Merlo, T. C., Lorenzo, J. M., Saldaña, E., Patinho, I., Oliveira, A. C., Menegali, B. S., et al. (2021). Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, 181, 1-12. doi:10.1016/j.meatsci.2021.108596
NLM
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596
Vancouver
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596
Artigo de periodico
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger (2021)
Patinho, Iliani ; Selani, Miriam Mabel; Saldaña, Erick; Bortoluzzi, Ana Clara Teixeira; Rios-Mera, Juan Dario ; Silva, Claudia Maria da; Kushida, Marta Mitsui; Contreras-Castillo, Carmen Josefina
Fonte: Meat Science. Unidades: FZEA, ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
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ABNT
PATINHO, Iliani et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, v. 172, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108307. Acesso em: 12 ago. 2024.
APA
Patinho, I., Selani, M. M., Saldaña, E., Bortoluzzi, A. C. T., Rios-Mera, J. D., Silva, C. M. da, et al. (2021). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, 172, 1-9. doi:10.1016/j.meatsci.2020.108307
NLM
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Vancouver
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Artigo de periodico
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics (2021)
Rios-Mera, Juan Dario ; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Castillo, Carmen Josefina Contreras
Fonte: Meat Science. Unidade: ESALQ
Assuntos: ÁCIDOS GRAXOS, ANÁLISE SENSORIAL DE ALIMENTOS, HAMBÚRGUER, SAL (CONDIMENTO), SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science, v. 177, p. 1-13, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108497. Acesso em: 12 ago. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Castillo, C. J. C. (2021). Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Science, 177, 1-13. doi:10.1016/j.meatsci.2021.108497
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Castillo CJC. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics [Internet]. Meat Science. 2021 ; 177 1-13.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Castillo CJC. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics [Internet]. Meat Science. 2021 ; 177 1-13.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108497
Artigo de periodico
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview (2021)
Rios-Mera, Juan Dario ; Selani, M. M; Patinho, Iliani ; Saldaña, E; Contreras-Castillo, Carmen Josefina
Fonte: Meat Science. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, CLORETO, SAL (CONDIMENTO), SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, v. 174, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108417. Acesso em: 12 ago. 2024.
APA
Rios-Mera, J. D., Selani, M. M., Patinho, I., Saldaña, E., & Contreras-Castillo, C. J. (2021). Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, 174, 1-8. doi:10.1016/j.meatsci.2020.108417
NLM
Rios-Mera JD, Selani MM, Patinho I, Saldaña E, Contreras-Castillo CJ. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview [Internet]. Meat Science. 2021 ; 174 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Vancouver
Rios-Mera JD, Selani MM, Patinho I, Saldaña E, Contreras-Castillo CJ. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview [Internet]. Meat Science. 2021 ; 174 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Artigo de periodico
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics (2021)
Cônsolo, Nara Regina Brandão ; Rosa, Alessandra Fernandes ; Barbosa, Luis Carlos Garibaldi Simon ; Maclean, Paul Haydon; Higuera-Padilla, Angel Rubén ; Colnago, Luiz Alberto ; Titto, Evaldo Antônio Lencioni
Fonte: Meat Science. Unidade: FZEA
Assuntos: CORTE DE ALIMENTOS, CARNES E DERIVADOS, METABÓLITOS, ESPECTROSCOPIA DE RESSONÂNCIA MAGNÉTICA NUCLEAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CÔNSOLO, Nara Regina Brandão et al. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics. Meat Science, v. 172, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108350. Acesso em: 12 ago. 2024.
APA
Cônsolo, N. R. B., Rosa, A. F., Barbosa, L. C. G. S., Maclean, P. H., Higuera-Padilla, A. R., Colnago, L. A., & Titto, E. A. L. (2021). Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics. Meat Science, 172, 1-8. doi:10.1016/j.meatsci.2020.108350
NLM
Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla AR, Colnago LA, Titto EAL. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics [Internet]. Meat Science. 2021 ; 172 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108350
Vancouver
Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla AR, Colnago LA, Titto EAL. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics [Internet]. Meat Science. 2021 ; 172 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108350
Artigo de periodico
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts (2021)
Martins, Mariana Marinho ; Saldaña, Erick; Teixeira, Ana Clara Bortoluzzi; Selani, Miriam Mabel; Castillo, Carmen Josefina Contreras
Fonte: Meat Science. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CONSUMO DE ALIMENTOS, EMOÇÕES, PESQUISA DE CONSUMIDOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Mariana Marinho et al. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Science, v. 180, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108536. Acesso em: 12 ago. 2024.
APA
Martins, M. M., Saldaña, E., Teixeira, A. C. B., Selani, M. M., & Castillo, C. J. C. (2021). Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Science, 180, 1-8. doi:10.1016/j.meatsci.2021.108536
NLM
Martins MM, Saldaña E, Teixeira ACB, Selani MM, Castillo CJC. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts [Internet]. Meat Science. 2021 ; 180 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108536
Vancouver
Martins MM, Saldaña E, Teixeira ACB, Selani MM, Castillo CJC. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts [Internet]. Meat Science. 2021 ; 180 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108536
Artigo de periodico
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life (2020)
Merlo, Thais Cardoso; Antonio, Jéssica da Cruz; Savian, Taciana Villela ; Villegas, Cristian ; Dargelio, Mariana Damiames Baccarin; Pinto, Jair Sebastião da Silva; Alencar, Severino Matias de ; Rodrigues, Ana Luiza Rosa; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Fonte: Meat Science. Unidades: ESALQ, PUSP-LQ
Assuntos: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, EUCALIPTO, LIPÍDEOS, MADEIRA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, v. 164, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108110. Acesso em: 12 ago. 2024.
APA
Merlo, T. C., Antonio, J. da C., Savian, T. V., Villegas, C., Dargelio, M. D. B., Pinto, J. S. da S., et al. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, 164, 1-10. doi:10.1016/j.meatsci.2020.108110
NLM
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Vancouver
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Artigo de periodico
Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers (2020)
Costa, Fabiane S; Cabral, Anderson Roberto; Silva, Saulo da Luz e ; Silva, Marília Aparecida Ipezi da; Henrique, Wignez ; Mazalli, Mônica Roberta ; Baldi, Fernando ; Mueller, Lenise Freitas ; Ferrinho, Adrielle Matias ; Corte, Rosana Ruegger Pereira da Silva ; Pereira, Angélica Simone Cravo
Fonte: Meat Science. Unidades: FZEA, FMVZ
Assuntos: BOVINOS DE CORTE, CARNES E DERIVADOS, ÁCIDOS GRAXOS, DIETA ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Fabiane S et al. Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, v. 161, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107966. Acesso em: 12 ago. 2024.
APA
Costa, F. S., Cabral, A. R., Silva, S. da L. e, Silva, M. A. I. da, Henrique, W., Mazalli, M. R., et al. (2020). Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, 161, 1-7. doi:10.1016/j.meatsci.2019.107966
NLM
Costa FS, Cabral AR, Silva S da L e, Silva MAI da, Henrique W, Mazalli MR, Baldi F, Mueller LF, Ferrinho AM, Corte RRP da S, Pereira ASC. Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers [Internet]. Meat Science. 2020 ; 161 1-7.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107966
Vancouver
Costa FS, Cabral AR, Silva S da L e, Silva MAI da, Henrique W, Mazalli MR, Baldi F, Mueller LF, Ferrinho AM, Corte RRP da S, Pereira ASC. Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers [Internet]. Meat Science. 2020 ; 161 1-7.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107966
Artigo de periodico
Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle (2020)
Ramos, Patricia Maloso ; Wright, Shelby A; Delgado, Eduardo Francisquine ; Van Santen, Edzard; Johnson, D Dwain; Scheffler, Jason M; Elzo, Mauricio A; Carr, C. Chad; Scheffler, Tracy L
Fonte: Meat Science. Unidade: ESALQ
Assuntos: ATIVAÇÃO ENZIMÁTICA, BOVINOS DE CORTE, CÁLCIO, CARNES E DERIVADOS, ENZIMAS PROTEOLÍTICAS, MITOCÔNDRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAMOS, Patricia Maloso et al. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle. Meat Science, v. 159, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107925. Acesso em: 12 ago. 2024.
APA
Ramos, P. M., Wright, S. A., Delgado, E. F., Van Santen, E., Johnson, D. D., Scheffler, J. M., et al. (2020). Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle. Meat Science, 159, 1-8. doi:10.1016/j.meatsci.2019.107925
NLM
Ramos PM, Wright SA, Delgado EF, Van Santen E, Johnson DD, Scheffler JM, Elzo MA, Carr CC, Scheffler TL. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle [Internet]. Meat Science. 2020 ; 159 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107925
Vancouver
Ramos PM, Wright SA, Delgado EF, Van Santen E, Johnson DD, Scheffler JM, Elzo MA, Carr CC, Scheffler TL. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle [Internet]. Meat Science. 2020 ; 159 1-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107925
Artigo de periodico
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods (2020)
Aroeira, Carolina Naves ; Torres Filho, Robledo A; Fontes, Paulo Rogério; Ramos, Alcinéia L. S; Contreras Castillo, Carmen Josefina ; Hopkins, David L; Ramos, Eduardo M
Fonte: Meat Science. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, CISALHAMENTO, PROTEÍNAS MUSCULARES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AROEIRA, Carolina Naves et al. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, v. 160, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107955. Acesso em: 12 ago. 2024.
APA
Aroeira, C. N., Torres Filho, R. A., Fontes, P. R., Ramos, A. L. S., Contreras Castillo, C. J., Hopkins, D. L., & Ramos, E. M. (2020). Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, 160, 1-7. doi:10.1016/j.meatsci.2019.107955
NLM
Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955
Vancouver
Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955

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