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Filtros : "Francisco, Vanessa C." Limpar

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  • Artigo de periodico

    Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts (2025)

    Carvalho, Suelen Cristina dos Santos; Francisco, Vanessa C. ; Silva, Kalisa Fernanda; Bogusz Junior, Stanislau ; Nassu, Renata Tieko

    Source: Ciência Rural. Unidade: IQSC

    Subjects: VÁCUO, TEXTURA, QUALIDADE DOS ALIMENTOS

    Versão PublicadaAcesso à fonteDOIHow to cite
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    • ABNT

      CARVALHO, Suelen Cristina dos Santos et al. Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts. Ciência Rural, v. 55, n. 5, p. e20240176, 2025Tradução . . Disponível em: https://doi.org/10.1590/0103-8478cr20240176. Acesso em: 14 jun. 2025.

    • APA

      Carvalho, S. C. dos S., Francisco, V. C., Silva, K. F., Bogusz Junior, S., & Nassu, R. T. (2025). Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts. Ciência Rural, 55( 5), e20240176. doi:10.1590/0103-8478cr20240176

    • NLM

      Carvalho SC dos S, Francisco VC, Silva KF, Bogusz Junior S, Nassu RT. Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts [Internet]. Ciência Rural. 2025 ;55( 5): e20240176.[citado 2025 jun. 14 ] Available from: https://doi.org/10.1590/0103-8478cr20240176

    • Vancouver

      Carvalho SC dos S, Francisco VC, Silva KF, Bogusz Junior S, Nassu RT. Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts [Internet]. Ciência Rural. 2025 ;55( 5): e20240176.[citado 2025 jun. 14 ] Available from: https://doi.org/10.1590/0103-8478cr20240176

  • Artigo de periodico

    Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction (2020)

    Francisco, Vanessa C. ; Almeida, Larissa Chirino de ; Bogusz Junior, Stanislau ; Oiano Neto, João; Nassu, Renata Tieko

    Source: Química Nova. Unidade: IQSC

    Subjects: CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS, COMPOSTOS VOLÁTEIS

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      FRANCISCO, Vanessa C. et al. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. Química Nova, v. 43, n. 4, p. 435-441, 2020Tradução . . Disponível em: https://doi.org/10.21577/0100-4042.20170505. Acesso em: 14 jun. 2025.

    • APA

      Francisco, V. C., Almeida, L. C. de, Bogusz Junior, S., Oiano Neto, J., & Nassu, R. T. (2020). Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. Química Nova, 43( 4), 435-441. doi:10.21577/0100-4042.20170505

    • NLM

      Francisco VC, Almeida LC de, Bogusz Junior S, Oiano Neto J, Nassu RT. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction [Internet]. Química Nova. 2020 ; 43( 4): 435-441.[citado 2025 jun. 14 ] Available from: https://doi.org/10.21577/0100-4042.20170505

    • Vancouver

      Francisco VC, Almeida LC de, Bogusz Junior S, Oiano Neto J, Nassu RT. Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction [Internet]. Química Nova. 2020 ; 43( 4): 435-441.[citado 2025 jun. 14 ] Available from: https://doi.org/10.21577/0100-4042.20170505
  • 1

1 - 2 (2 records)

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