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Parte de monografia/livro
A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina (2021)
Feddern, Vivian; Gressler, Vanessa; Aroeira, Carolina Naves ; Costa, Osmar Antonio Dalla; Contreras-Castillo, Carmen Josefina ; Jane de Oliveira Peixoto6; Ledur, Monica Correa
Source: Tópicos em ciências dos alimentos, v. 2. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, BETA-BLOQUEADORES, DIETA ANIMAL, FARINHAS PARA ANIMAIS, SUÍNOS
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ABNT
FEDDERN, Vivian et al. A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina. Tópicos em ciências dos alimentos, v. 2. Tradução . Nova Xavantina, MT: Pantanal Editora, 2021. . Disponível em: https://doi.org/10.46420/9786588319697. Acesso em: 12 jul. 2024.
APA
Feddern, V., Gressler, V., Aroeira, C. N., Costa, O. A. D., Contreras-Castillo, C. J., Jane de Oliveira Peixoto6,, & Ledur, M. C. (2021). A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina. In Tópicos em ciências dos alimentos, v. 2. Nova Xavantina, MT: Pantanal Editora. doi:10.46420/9786588319697
NLM
Feddern V, Gressler V, Aroeira CN, Costa OAD, Contreras-Castillo CJ, Jane de Oliveira Peixoto6, Ledur MC. A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina [Internet]. In: Tópicos em ciências dos alimentos, v. 2. Nova Xavantina, MT: Pantanal Editora; 2021. [citado 2024 jul. 12 ] Available from: https://doi.org/10.46420/9786588319697
Vancouver
Feddern V, Gressler V, Aroeira CN, Costa OAD, Contreras-Castillo CJ, Jane de Oliveira Peixoto6, Ledur MC. A dinâmica do resíduo de ractopamina na produção de suínos-farinha de carne e ossos, tecidos e urina [Internet]. In: Tópicos em ciências dos alimentos, v. 2. Nova Xavantina, MT: Pantanal Editora; 2021. [citado 2024 jul. 12 ] Available from: https://doi.org/10.46420/9786588319697
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
Source: Meat Science. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO
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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 jul. 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 jul. 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 jul. 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
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
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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 jul. 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 jul. 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 jul. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Artigo de periodico
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
Rios-Mera, Juan Dario ; Saldana, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Trends in Food Science & Technology. Unidade: ESALQ
Subjects: SAL (CONDIMENTO), CARNES E DERIVADOS, GORDURAS, SÓDIO, ANTIOXIDANTES
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ABNT
RIOS-MERA, Juan Dario et al. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833–840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 12 jul. 2024.
APA
Rios-Mera, J. D., Saldana, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (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. doi:10.1016/j.tifs.2021.01.092
NLM
Rios-Mera JD, Saldana E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833–840.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Vancouver
Rios-Mera JD, Saldana E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833–840.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing (2021)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Tanaka, Francisco Andre Ossamu ; Venturini, Anna Cecilia; Delgado, Eduardo Francisquine ; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, EMBALAGENS DE ALIMENTOS, CARNES E DERIVADOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO DE PROTEÍNA, VACAS
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ABNT
SANTOS-DONADO, Priscila Robertina dos et al. 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 Research International, v. 143, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110226. Acesso em: 12 jul. 2024.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Tanaka, F. A. O., Venturini, A. C., Delgado, E. F., & Contreras-Castillo, C. J. (2021). 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 Research International, 143, 1-10. doi:10.1016/j.foodres.2021.110226
NLM
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Artigo de periodico
A review on growth promoters still allowed in cattle and pig production (2021)
Aroeira, Carolina Naves ; Feddern, Vivian; Gressler, Vanessa; Contreras-Castillo, Carmen Josefina ; Hopkins, David Laurence
Source: Livestock Science. Unidade: ESALQ
Subjects: REGULADORES DE CRESCIMENTO, SUÍNOS, BOVINOS, ADITIVOS ALIMENTARES PARA ANIMAL, CARNES E DERIVADOS
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ABNT
AROEIRA, Carolina Naves et al. A review on growth promoters still allowed in cattle and pig production. Livestock Science, v. 247, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.livsci.2021.104464. Acesso em: 12 jul. 2024.
APA
Aroeira, C. N., Feddern, V., Gressler, V., Contreras-Castillo, C. J., & Hopkins, D. L. (2021). A review on growth promoters still allowed in cattle and pig production. Livestock Science, 247, 1-9. doi:10.1016/j.livsci.2021.104464
NLM
Aroeira CN, Feddern V, Gressler V, Contreras-Castillo CJ, Hopkins DL. A review on growth promoters still allowed in cattle and pig production [Internet]. Livestock Science. 2021 ; 247 1-9.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.livsci.2021.104464
Vancouver
Aroeira CN, Feddern V, Gressler V, Contreras-Castillo CJ, Hopkins DL. A review on growth promoters still allowed in cattle and pig production [Internet]. Livestock Science. 2021 ; 247 1-9.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.livsci.2021.104464
Artigo de periodico
Use of sensory science for the development of healthier processed meat products: a critical opinion (2021)
Saldaña, E; Merlo, Thais Cardoso; Patinho, Iliani ; Rios-Mera, Juan Dario ; Contreras-Castillo, Carmen Josefina ; Selani, M. M
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, PROCESSAMENTO DE ALIMENTOS, SAÚDE
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ABNT
SALDAÑA, E et al. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, v. 40, p. 13–19, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.04.012. Acesso em: 12 jul. 2024.
APA
Saldaña, E., Merlo, T. C., Patinho, I., Rios-Mera, J. D., Contreras-Castillo, C. J., & Selani, M. M. (2021). Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, 40, 13–19. doi:10.1016/j.cofs.2020.04.012
NLM
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
Vancouver
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
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
Source: Meat Science. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, CLORETO, SAL (CONDIMENTO), SÓDIO
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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 jul. 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 jul. 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 jul. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Artigo de periodico
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
Rios-Mera, Juan Dario ; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Trends in Food Science & Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, GORDURAS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, 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. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833-840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 12 jul. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (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. doi:10.1016/j.tifs.2021.01.092
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon (2021)
Merlo, Thais Cardoso; Molognoni, Luciano; Hoff, Rodrigo Barcellos; Daguer, Heitor; Patinho, Iliani ; Contreras-Castillo, Carmen Josefina
Source: Food Control. Unidade: ESALQ
Subjects: BACON, CROMATOGRAFIA LÍQUIDA, DEFUMAÇÃO, ESPECTROMETRIA DE MASSAS, HIDROCARBONETOS POLICÍCLICOS
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ABNT
MERLO, Thais Cardoso et al. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control, v. 120, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2020.107565. Acesso em: 12 jul. 2024.
APA
Merlo, T. C., Molognoni, L., Hoff, R. B., Daguer, H., Patinho, I., & Contreras-Castillo, C. J. (2021). Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control, 120, 1-8. doi:10.1016/j.foodcont.2020.107565
NLM
Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon [Internet]. Food Control. 2021 ; 120 1-8.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107565
Vancouver
Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon [Internet]. Food Control. 2021 ; 120 1-8.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107565

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