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Artigo de periodico
Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics (2025)
Araújo, Chimenes Leal de ; Gonza, Milagros Maribel Coaguila ; Krauskopf, Monique Marcondes ; Navarro, Paulo Renan Carvalho Afô ; Matsuura, Joel Takeshi; Santos, Karoline Costa ; Spada, Fernanda Papa ; Alencar, Severino Matias de ; Saldaña, Erick ; Contreras Castillo, Carmen Josefina
Fonte: Food Research International. Unidades: ESALQ, Interunidades em Sistemas Integrados em Alimentos, FCF
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, HAMBÚRGUER, SAL (CONDIMENTO), SÓDIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
ARAÚJO, Chimenes Leal de et al. Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics. Food Research International, v. 221, p. 1-11, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.117381. Acesso em: 03 nov. 2025.
APA
Araújo, C. L. de, Gonza, M. M. C., Krauskopf, M. M., Navarro, P. R. C. A., Matsuura, J. T., Santos, K. C., et al. (2025). Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics. Food Research International, 221, 1-11. doi:10.1016/j.foodres.2025.117381
NLM
Araújo CL de, Gonza MMC, Krauskopf MM, Navarro PRCA, Matsuura JT, Santos KC, Spada FP, Alencar SM de, Saldaña E, Contreras Castillo CJ. Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics [Internet]. Food Research International. 2025 ; 221 1-11.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2025.117381
Vancouver
Araújo CL de, Gonza MMC, Krauskopf MM, Navarro PRCA, Matsuura JT, Santos KC, Spada FP, Alencar SM de, Saldaña E, Contreras Castillo CJ. Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics [Internet]. Food Research International. 2025 ; 221 1-11.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2025.117381
Artigo de periodico
Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage (2025)
Rodriguez-Caturla, Magdevis Yanet; Margalho, Larissa Pereira; Graça, Juliana Silva da; Pia, Arthur Kael Rodrigues da; Lanza, Viny Xavier; Noronha, Melline Fontes; Cabral, Lucélia; Lemos Junior, Wilson Jose Fernandes; Castillo, Carmen Josefina Contreras ; Sant'Ana, Anderson de Souza
Fonte: International Journal of Food Microbiology. Unidade: ESALQ
Assuntos: BACTÉRIAS PATOGÊNICAS, BOVINOS DE CORTE, CARNES E DERIVADOS, METABOLÔMICA, MICROBIOLOGIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, REFRIGERAÇÃO
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ABNT
RODRIGUEZ-CATURLA, Magdevis Yanet et al. Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage. International Journal of Food Microbiology, v. 427, p. 1-14, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2024.110955. Acesso em: 03 nov. 2025.
APA
Rodriguez-Caturla, M. Y., Margalho, L. P., Graça, J. S. da, Pia, A. K. R. da, Lanza, V. X., Noronha, M. F., et al. (2025). Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage. International Journal of Food Microbiology, 427, 1-14. doi:10.1016/j.ijfoodmicro.2024.110955
NLM
Rodriguez-Caturla MY, Margalho LP, Graça JS da, Pia AKR da, Lanza VX, Noronha MF, Cabral L, Lemos Junior WJF, Castillo CJC, Sant'Ana A de S. Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage [Internet]. International Journal of Food Microbiology. 2025 ; 427 1-14.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110955
Vancouver
Rodriguez-Caturla MY, Margalho LP, Graça JS da, Pia AKR da, Lanza VX, Noronha MF, Cabral L, Lemos Junior WJF, Castillo CJC, Sant'Ana A de S. Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage [Internet]. International Journal of Food Microbiology. 2025 ; 427 1-14.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110955
Artigo de periodico
The role of visual attention and quality cues in consumer purchase decisions for fresh and cooked beef: an eye-tracking study (2025)
Malheiros, Bruna Alves; Spers, Eduardo Eugênio ; Contreras Castillo, Carmen Josefina ; Aroeira, Carolina Naves ; Lima, Lilian Maluf de
Fonte: Applied Sciences. Unidade: ESALQ
Assuntos: CARNES E DERIVADOS, COMPORTAMENTO DO CONSUMIDOR, COMPRA E VENDA, RASTREAMENTO, PERCEPÇÃO VISUAL, QUALIDADE DOS ALIMENTOS, TOMADA DE DECISÃO
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ABNT
MALHEIROS, Bruna Alves et al. The role of visual attention and quality cues in consumer purchase decisions for fresh and cooked beef: an eye-tracking study. Applied Sciences, v. 15, p. 1-20, 2025Tradução . . Disponível em: https://doi.org/10.3390/app15137360. Acesso em: 03 nov. 2025.
APA
Malheiros, B. A., Spers, E. E., Contreras Castillo, C. J., Aroeira, C. N., & Lima, L. M. de. (2025). The role of visual attention and quality cues in consumer purchase decisions for fresh and cooked beef: an eye-tracking study. Applied Sciences, 15, 1-20. doi:10.3390/app15137360
NLM
Malheiros BA, Spers EE, Contreras Castillo CJ, Aroeira CN, Lima LM de. The role of visual attention and quality cues in consumer purchase decisions for fresh and cooked beef: an eye-tracking study [Internet]. Applied Sciences. 2025 ; 15 1-20.[citado 2025 nov. 03 ] Available from: https://doi.org/10.3390/app15137360
Vancouver
Malheiros BA, Spers EE, Contreras Castillo CJ, Aroeira CN, Lima LM de. The role of visual attention and quality cues in consumer purchase decisions for fresh and cooked beef: an eye-tracking study [Internet]. Applied Sciences. 2025 ; 15 1-20.[citado 2025 nov. 03 ] Available from: https://doi.org/10.3390/app15137360
Artigo de periodico
Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods (2025)
Krauskopf, Monique Marcondes ; Antonelo, Daniel S; Araújo, Chimenes Darlan Leal de ; Balieiro, Júlio César de Carvalho ; Delgado, Eduardo Francisquine ; Ramanathan, Ranjith; Castillo, Carmen Josefina Contreras
Fonte: Meat Science. Unidades: FMVZ, ESALQ
Assuntos: CARNES E DERIVADOS, EXPRESSÃO GÊNICA, GADO NELORE, EMBALAGENS DE ALIMENTOS
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ABNT
KRAUSKOPF, Monique Marcondes et al. Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods. Meat Science, v. 226, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2025.109842. Acesso em: 03 nov. 2025.
APA
Krauskopf, M. M., Antonelo, D. S., Araújo, C. D. L. de, Balieiro, J. C. de C., Delgado, E. F., Ramanathan, R., & Castillo, C. J. C. (2025). Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods. Meat Science, 226, 1-16. doi:10.1016/j.meatsci.2025.109842
NLM
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods [Internet]. Meat Science. 2025 ; 226 1-16.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109842
Vancouver
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods [Internet]. Meat Science. 2025 ; 226 1-16.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109842
Artigo de periodico
Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback (2025)
Saldaña, Erick ; Alvarez, Jennifer; Eduardo, Karina; Gonza, Milagros Maribel Coaguila ; Rios‐Mera, Juan Dario ; Contreras‐Castillo, Carmen Josefina
Fonte: Journal of Sensory Studies. Unidade: ESALQ
Assuntos: AÇÚCAR, ALIMENTAÇÃO INFANTIL, ANÁLISE SENSORIAL DE ALIMENTOS, AVALIAÇÃO NUTRICIONAL, BISCOITOS, FARINHAS, QUINOA
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ABNT
SALDAÑA, Erick et al. Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback. Journal of Sensory Studies, v. 40, p. 1-10, 2025Tradução . . Disponível em: https://doi.org/10.1111/joss.70062. Acesso em: 03 nov. 2025.
APA
Saldaña, E., Alvarez, J., Eduardo, K., Gonza, M. M. C., Rios‐Mera, J. D., & Contreras‐Castillo, C. J. (2025). Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback. Journal of Sensory Studies, 40, 1-10. doi:10.1111/joss.70062
NLM
Saldaña E, Alvarez J, Eduardo K, Gonza MMC, Rios‐Mera JD, Contreras‐Castillo CJ. Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback [Internet]. Journal of Sensory Studies. 2025 ; 40 1-10.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1111/joss.70062
Vancouver
Saldaña E, Alvarez J, Eduardo K, Gonza MMC, Rios‐Mera JD, Contreras‐Castillo CJ. Improving the sensory quality of sugar‐reduced quinoa biscuits targeted to children based on young adult feedback [Internet]. Journal of Sensory Studies. 2025 ; 40 1-10.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1111/joss.70062
Artigo de periodico
Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating (2025)
Cavalcante, Cecylyana Leite ; Gonza, Milagros Maribel Coaguila; Lopes, Beatriz Garcia ; Savian, Taciana Villela ; Sartori, Alan Giovanini de Oliveira ; Pinto, Jair Sebastião da Silva; Contreras Castillo, Carmen Josefina
Fonte: International Journal of Gastronomy and Food Science. Unidades: ESALQ, IQSC
Assuntos: CARNES E DERIVADOS, COZIMENTO, GADO NELORE, LIPÍDEOS, MATURAÇÃO, OXIDAÇÃO
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ABNT
CAVALCANTE, Cecylyana Leite et al. Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating. International Journal of Gastronomy and Food Science, v. 40, p. 1-27, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ijgfs.2025.101140. Acesso em: 03 nov. 2025.
APA
Cavalcante, C. L., Gonza, M. M. C., Lopes, B. G., Savian, T. V., Sartori, A. G. de O., Pinto, J. S. da S., & Contreras Castillo, C. J. (2025). Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating. International Journal of Gastronomy and Food Science, 40, 1-27. doi:10.1016/j.ijgfs.2025.101140
NLM
Cavalcante CL, Gonza MMC, Lopes BG, Savian TV, Sartori AG de O, Pinto JS da S, Contreras Castillo CJ. Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating [Internet]. International Journal of Gastronomy and Food Science. 2025 ; 40 1-27.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.ijgfs.2025.101140
Vancouver
Cavalcante CL, Gonza MMC, Lopes BG, Savian TV, Sartori AG de O, Pinto JS da S, Contreras Castillo CJ. Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating [Internet]. International Journal of Gastronomy and Food Science. 2025 ; 40 1-27.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.ijgfs.2025.101140
Artigo de periodico
Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH (2025)
Krauskopf, Monique Marcondes ; Antonelo, Daniel Silva; Araújo, Chimenes Darlan Leal de ; Lopes, Beatriz Garcia ; Ribeiro, Gabriel Henrique; Colnago, Luiz Alberto; Balieiro, Júlio César de Carvalho ; Delgado, Eduardo Francisquine ; Ramanathan, Rajith; Castillo, Carmen Josefina Contreras
Fonte: Meat Science. Unidades: FMVZ, ESALQ
Assuntos: GADO NELORE, CARNES E DERIVADOS, COR, MÚSCULOS, METABOLÔMICA, METABOLISMO ENERGÉTICO, MITOCÔNDRIAS, LIPÍDEOS, METABÓLITOS
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ABNT
KRAUSKOPF, Monique Marcondes et al. Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH. Meat Science, v. 219, p. 1-12, 2025Tradução . . Disponível em: https://www.sciencedirect.com/science/article/pii/S0309174024002596. Acesso em: 03 nov. 2025.
APA
Krauskopf, M. M., Antonelo, D. S., Araújo, C. D. L. de, Lopes, B. G., Ribeiro, G. H., Colnago, L. A., et al. (2025). Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH. Meat Science, 219, 1-12. doi:10.1016/j.meatsci.2024.109682
NLM
Krauskopf MM, Antonelo DS, Araújo CDL de, Lopes BG, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH [Internet]. Meat Science. 2025 ; 219 1-12.[citado 2025 nov. 03 ] Available from: https://www.sciencedirect.com/science/article/pii/S0309174024002596
Vancouver
Krauskopf MM, Antonelo DS, Araújo CDL de, Lopes BG, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH [Internet]. Meat Science. 2025 ; 219 1-12.[citado 2025 nov. 03 ] Available from: https://www.sciencedirect.com/science/article/pii/S0309174024002596
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: 03 nov. 2025.
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 2025 nov. 03 ] 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 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109557
Trabalho de evento
The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger (2024)
João Marcos Ferreira de Jesus1,; Menegali, Beatriz Schmidt ; João Marcos Ferreira de Jesus1,; Patinho, Iliani ; Saldaña, Erick; Contreras-Castillo, Carmen Josefina ; Selani, Miriam Mabel
Fonte: Responsible meat production. Nome do evento: International Congress of Meat Science and Technology (ICoMST). Unidade: ESALQ
Assuntos: ADITIVOS ALIMENTARES, ANTIOXIDANTES, COZIMENTO, EMBALAGENS DE ALIMENTOS, FRANGOS DE CORTE, HAMBÚRGUER, LIPÍDEOS, OXIDAÇÃO
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ABNT
JOÃO MARCOS FERREIRA DE JESUS1, et al. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger. 2024, Anais.. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 03 nov. 2025.
APA
João Marcos Ferreira de Jesus1,, Menegali, B. S., João Marcos Ferreira de Jesus1,, Patinho, I., Saldaña, E., Contreras-Castillo, C. J., & Selani, M. M. (2024). The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger. In Responsible meat production. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
NLM
João Marcos Ferreira de Jesus1, Menegali BS, João Marcos Ferreira de Jesus1, Patinho I, Saldaña E, Contreras-Castillo CJ, Selani MM. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Vancouver
João Marcos Ferreira de Jesus1, Menegali BS, João Marcos Ferreira de Jesus1, Patinho I, Saldaña E, Contreras-Castillo CJ, Selani MM. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Artigo de periodico
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging (2024)
Sartori, Alan Giovanini de Oliveira ; Antonelo, Daniel Silva; Ribeiro, Gabriel Henrique; Colnago, Luiz Alberto; Balieiro, Júlio Cesar de Carvalho ; Delgado, Eduardo Francisquine ; Contreras Castillo, Carmen Josefina
Fonte: Meat Science. Unidades: ESALQ, FMVZ
Assuntos: BIOQUÍMICA DE ALIMENTOS, CARNES E DERIVADOS, ENVELHECIMENTO, GADO NELORE, LIPÍDEOS, METABOLÔMICA, MÚSCULOS, TOUROS
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging. Meat Science, v. 217, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2024.109621. Acesso em: 03 nov. 2025.
APA
Sartori, A. G. de O., Antonelo, D. S., Ribeiro, G. H., Colnago, L. A., Balieiro, J. C. de C., Delgado, E. F., & Contreras Castillo, C. J. (2024). Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging. Meat Science, 217, 1-10. doi:10.1016/j.meatsci.2024.109621
NLM
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Contreras Castillo CJ. Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging [Internet]. Meat Science. 2024 ; 217 1-10.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109621
Vancouver
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Contreras Castillo CJ. Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging [Internet]. Meat Science. 2024 ; 217 1-10.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109621
Trabalho de evento-resumo
Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups (2024)
Sartori, Alan Giovanini de Oliveira ; Antonelo, Daniel Silva ; Ribeiro, Gabriel Henrique; Colnago, Luiz Alberto ; Balieiro, Júlio Cesar de Carvalho ; Delgado, Eduardo Francisquine ; Krauskopf, Monique Marcondes ; Castillo, Carmen Josefina Contreras
Fonte: Abstracts. Nome do evento: International Congress of Meat Science and Technology. Unidades: FCF, FMVZ, ESALQ
Assuntos: GADO NELORE, BOVINOS DE CORTE, CARNES E DERIVADOS, AGROPECUÁRIA, COMÉRCIO
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups. 2024, Anais.. Foz do Iguaçu: FUNPEC-RP, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 03 nov. 2025.
APA
Sartori, A. G. de O., Antonelo, D. S., Ribeiro, G. H., Colnago, L. A., Balieiro, J. C. de C., Delgado, E. F., et al. (2024). Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups. In Abstracts. Foz do Iguaçu: FUNPEC-RP. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
NLM
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Krauskopf MM, Castillo CJC. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups [Internet]. Abstracts. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Vancouver
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Krauskopf MM, Castillo CJC. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups [Internet]. Abstracts. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Trabalho de evento-resumo
Candidate genes cast and capn as potential colour biomarkers in fresh meat (2024)
Anjos, Luana França dos ; Gadbem, Cristina Tschorny Moncau ; Cesar, Aline Silva Mello ; Poleti, Mirele Daiana ; Silva, Ana Cláudia da ; Silveira, Juliano Coelho da; Balieiro, Júlio César de Carvalho ; Contreras Castillo, Carmen Josefina
Fonte: Responsible meat production. Nome do evento: International Congress of Meat Science and Technology (ICoMST). Unidades: ESALQ, FMVZ, FZEA
Assuntos: BIOMARCADORES, CARNES E DERIVADOS, COR, EXPRESSÃO GÊNICA, GADO NELORE
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ABNT
ANJOS, Luana França dos et al. Candidate genes cast and capn as potential colour biomarkers in fresh meat. 2024, Anais.. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 03 nov. 2025.
APA
Anjos, L. F. dos, Gadbem, C. T. M., Cesar, A. S. M., Poleti, M. D., Silva, A. C. da, Silveira, J. C. da, et al. (2024). Candidate genes cast and capn as potential colour biomarkers in fresh meat. In Responsible meat production. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
NLM
Anjos LF dos, Gadbem CTM, Cesar ASM, Poleti MD, Silva AC da, Silveira JC da, Balieiro JC de C, Contreras Castillo CJ. Candidate genes cast and capn as potential colour biomarkers in fresh meat [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Vancouver
Anjos LF dos, Gadbem CTM, Cesar ASM, Poleti MD, Silva AC da, Silveira JC da, Balieiro JC de C, Contreras Castillo CJ. Candidate genes cast and capn as potential colour biomarkers in fresh meat [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Artigo de periodico
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts (2024)
Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Gagaoua, Mohammed; Behrens, Jorge H; Contreras-Castillo, Carmen Josefina
Fonte: Food Research International. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani et al. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113778. Acesso em: 03 nov. 2025.
APA
Patinho, I., Cavalcante, C. L., Saldaña, E., Gagaoua, M., Behrens, J. H., & Contreras-Castillo, C. J. (2024). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113778
NLM
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Vancouver
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Artigo de periodico
Influence of micronized salt and high-power ultrasound on the quality of beef burgers (2024)
Araújo, Chimenes Darlan Leal de ; Krauskopf, Monique Marcondes ; Manzi, João Antônio Santos ; Santos, Karoline Costa ; Rios-Mera, Juan Dario ; Dargelio, Mariana Damiames Baccarin ; Saldaña, Erick ; Castillo, Carmen Josefina Contreras
Fonte: Scientia Agricola. Unidade: ESALQ
Assuntos: BOVINOS DE CORTE, CARNES E DERIVADOS, HAMBÚRGUER, QUALIDADE DOS ALIMENTOS, SÓDIO, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, v. 81, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2023-0033. Acesso em: 03 nov. 2025.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. S., Santos, K. C., Rios-Mera, J. D., Dargelio, M. D. B., et al. (2024). Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, 81, 1-7. doi:10.1590/1678-992X-2023-0033
NLM
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033
Trabalho de evento
Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups (2024)
Sartori, Alan Giovanini de Oliveira ; Antonelo, Daniel Silva; Ribeiro, Gabriel Henrique; Colnago, Luiz Alberto; Balieiro, Júlio César de Carvalho; Delgado, Eduardo Francisquine ; Krauskopf, Monique Marcondes ; Contreras Castillo, Carmen Josefina
Fonte: Responsible meat production. Nome do evento: International Congress of Meat Science and Technology (ICoMST). Unidade: ESALQ
Assuntos: ABATE, CARNES E DERIVADOS, GADO NELORE, METABOLISMO ANIMAL, METABÓLITOS, MÚSCULOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups. 2024, Anais.. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 03 nov. 2025.
APA
Sartori, A. G. de O., Antonelo, D. S., Ribeiro, G. H., Colnago, L. A., Balieiro, J. C. de C., Delgado, E. F., et al. (2024). Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups. In Responsible meat production. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
NLM
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Krauskopf MM, Contreras Castillo CJ. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Vancouver
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Krauskopf MM, Contreras Castillo CJ. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Artigo de periodico
Tunnel-ventilated sheds with negative pressure reduce thermal stress and improve the meat quality of broilers (2024)
Sakamoto, Karina Suemi ; Silveira, Robson Mateus Freitas ; Benincasa, Natália Cristina ; Contreras Castillo, Carmen Josefina ; Lobos, Cristian Marcelo Villegas ; Silva, Iran José Oliveira da
Fonte: Animals. Unidade: ESALQ
Assuntos: BEM-ESTAR DO ANIMAL, CARNES E DERIVADOS, CONFORTO TÉRMICO, FRANGOS DE CORTE, GALPÕES, TRANSPORTE DE ANIMAIS, VENTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SAKAMOTO, Karina Suemi et al. Tunnel-ventilated sheds with negative pressure reduce thermal stress and improve the meat quality of broilers. Animals, v. 14, p. 1-9, 2024Tradução . . Disponível em: https://doi.org/10.3390/ani14142017. Acesso em: 03 nov. 2025.
APA
Sakamoto, K. S., Silveira, R. M. F., Benincasa, N. C., Contreras Castillo, C. J., Lobos, C. M. V., & Silva, I. J. O. da. (2024). Tunnel-ventilated sheds with negative pressure reduce thermal stress and improve the meat quality of broilers. Animals, 14, 1-9. doi:10.3390/ani14142017
NLM
Sakamoto KS, Silveira RMF, Benincasa NC, Contreras Castillo CJ, Lobos CMV, Silva IJO da. Tunnel-ventilated sheds with negative pressure reduce thermal stress and improve the meat quality of broilers [Internet]. Animals. 2024 ; 14 1-9.[citado 2025 nov. 03 ] Available from: https://doi.org/10.3390/ani14142017
Vancouver
Sakamoto KS, Silveira RMF, Benincasa NC, Contreras Castillo CJ, Lobos CMV, Silva IJO da. Tunnel-ventilated sheds with negative pressure reduce thermal stress and improve the meat quality of broilers [Internet]. Animals. 2024 ; 14 1-9.[citado 2025 nov. 03 ] Available from: https://doi.org/10.3390/ani14142017
Monografia/livro
International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings ... (2024)
Silva, Saulo da Luz e (Organizador) ; Trindade, Marco Antonio (Organizador); Contreras Castillo, Carmen Josefina (Organizador)
Unidades: FZEA, ESALQ
Assuntos: CARNES E DERIVADOS, CIÊNCIA DE ALIMENTOS, PECUÁRIA DE CORTE, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings .. . Foz do Iguaçu, PR: Funpec Editora. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 03 nov. 2025. , 2024
APA
International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings .. (2024). International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings .. Foz do Iguaçu, PR: Funpec Editora. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
NLM
International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings .. [Internet]. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Vancouver
International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings .. [Internet]. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Trabalho de evento
Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore (2024)
Krauskopf, Monique Marcondes ; Antonelo, Daniel S; Araújo, Chimenes Darlan Leal de ; Delgado, Eduardo Francisquine ; Contreras Castillo, Carmen Josefina
Fonte: Responsible meat production. Nome do evento: International Congress of Meat Science and Technology (ICoMST). Unidade: ESALQ
Assuntos: ABATE, ALIMENTAÇÃO ANIMAL, CARNES E DERIVADOS, GADO NELORE, GRAMÍNEAS FORRAGEIRAS, MATURAÇÃO, MÚSCULOS, PROTEÔMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KRAUSKOPF, Monique Marcondes et al. Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore. 2024, Anais.. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 03 nov. 2025.
APA
Krauskopf, M. M., Antonelo, D. S., Araújo, C. D. L. de, Delgado, E. F., & Contreras Castillo, C. J. (2024). Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore. In Responsible meat production. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
NLM
Krauskopf MM, Antonelo DS, Araújo CDL de, Delgado EF, Contreras Castillo CJ. Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Vancouver
Krauskopf MM, Antonelo DS, Araújo CDL de, Delgado EF, Contreras Castillo CJ. Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore [Internet]. Responsible meat production. 2024 ;[citado 2025 nov. 03 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
Artigo de periodico
Impact of micronized salt in reducing the sodium content in fresh sausages (2024)
Araújo, Chimenes Darlan Leal de ; Krauskopf, Monique Marcondes ; Manzi, João Antônio Manzi ; Barbosa, José Andrew de Lira ; Cavalcante, Cecylyana Leite; Feltre, Gabriela ; Rios-Mera, Juan Dario ; Saldaña, Erick ; Contreras Castillo, Carmen Josefina
Fonte: Foods. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR, EMBUTIDOS, SAL (CONDIMENTO), SÓDIO, TEXTURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, v. 13, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13030459. Acesso em: 03 nov. 2025.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. M., Barbosa, J. A. de L., Cavalcante, C. L., Feltre, G., et al. (2024). Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, 13, 1-11. doi:10.3390/foods13030459
NLM
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2025 nov. 03 ] Available from: https://doi.org/10.3390/foods13030459
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2025 nov. 03 ] Available from: https://doi.org/10.3390/foods13030459
Artigo de periodico
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance (2024)
Almeida, Marcio Aurélio de ; Fadda, Silvina G; Vicente, Miguel Ángel Sentandreu; Villanueva, Nilda Doris Montes; Pinto, Jair Sebastião da Silva ; Castillo, Carmen Josefina Contreras
Fonte: Food Production, Processing and Nutrition. Unidade: ESALQ
Assuntos: ALIMENTOS FERMENTADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS, EMBUTIDOS, SAL (CONDIMENTO), SALSICHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Marcio Aurélio de et al. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, v. 6, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1186/s43014-024-00236-6. Acesso em: 03 nov. 2025.
APA
Almeida, M. A. de, Fadda, S. G., Vicente, M. Á. S., Villanueva, N. D. M., Pinto, J. S. da S., & Castillo, C. J. C. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, 6, 1-12. doi:10.1186/s43014-024-00236-6
NLM
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Vancouver
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1186/s43014-024-00236-6

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