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Artigo de periodico
Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers (2025)
Gotardo, Luciana Ruggeri Menezes; Carvalho, Francisco Allan Leandro de; Gonçalves, Leticia Aline; Quirino, Dannaya Julliethy Gomes; Favaro-Trindade, Carmen Silvia; Alencar, Severino Mathias de; Oliveira, Alessandra Lopes de; Trindade, Marco Antonio
Source: Meat Science. Unidades: FZEA, ESALQ, Interunidades em Sistemas Integrados em Alimentos
Subjects: ANTIOXIDANTES, CONGELAMENTO, CORDEIROS, HAMBÚRGUER, LIPÍDEOS, OXIDAÇÃO, PRÓPOLIS
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ABNT
GOTARDO, Luciana Ruggeri Menezes et al. Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers. Meat Science, v. 226, p. 1-9, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2025.109829. Acesso em: 07 out. 2025.
APA
Gotardo, L. R. M., Carvalho, F. A. L. de, Gonçalves, L. A., Quirino, D. J. G., Favaro-Trindade, C. S., Alencar, S. M. de, et al. (2025). Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers. Meat Science, 226, 1-9. doi:10.1016/j.meatsci.2025.109829
NLM
Gotardo LRM, Carvalho FAL de, Gonçalves LA, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers [Internet]. Meat Science. 2025 ; 226 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109829
Vancouver
Gotardo LRM, Carvalho FAL de, Gonçalves LA, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers [Internet]. Meat Science. 2025 ; 226 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109829
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
Source: Meat Science. Unidades: FMVZ, ESALQ
Subjects: 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: 07 out. 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 out. 07 ] 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 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109842
Artigo de periodico
Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles (2025)
Salatta, Bruna Maria ; Muniz, Maria Malane Magalhães ; Fonseca, Larissa Fernanda Simielli ; Mota, Lucio Flavio Macedo ; Teixeira, Caio de Souza ; Frezarim, Gabriela Bonfá ; Serna-García, Marta ; Arikawa, Leonardo Machestropa ; Schmidt, Patrícia Iana ; Nasner, Sindy Liliana Caivio ; Silva, Danielly Beraldo dos Santos ; Pereira, Angélica Simone Cravo ; Baldi, Fernando ; Albuquerque, Lúcia Galvão de
Source: Meat Science. Unidade: FMVZ
Subjects: ÁCIDOS GRAXOS, BOVINOS DE CORTE, CARNES E DERIVADOS, RNA MENSAGEIRO
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ABNT
SALATTA, Bruna Maria et al. Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles. Meat Science, v. 222, p. 1-14, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2025.109751. Acesso em: 07 out. 2025.
APA
Salatta, B. M., Muniz, M. M. M., Fonseca, L. F. S., Mota, L. F. M., Teixeira, C. de S., Frezarim, G. B., et al. (2025). Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles. Meat Science, 222, 1-14. doi:10.1016/j.meatsci.2025.109751
NLM
Salatta BM, Muniz MMM, Fonseca LFS, Mota LFM, Teixeira C de S, Frezarim GB, Serna-García M, Arikawa LM, Schmidt PI, Nasner SLC, Silva DB dos S, Pereira ASC, Baldi F, Albuquerque LG de. Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles [Internet]. Meat Science. 2025 ; 222 1-14.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109751
Vancouver
Salatta BM, Muniz MMM, Fonseca LFS, Mota LFM, Teixeira C de S, Frezarim GB, Serna-García M, Arikawa LM, Schmidt PI, Nasner SLC, Silva DB dos S, Pereira ASC, Baldi F, Albuquerque LG de. Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles [Internet]. Meat Science. 2025 ; 222 1-14.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109751
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
Source: Meat Science. Unidades: FMVZ, ESALQ
Subjects: 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: 07 out. 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 out. 07 ] 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 out. 07 ] Available from: https://www.sciencedirect.com/science/article/pii/S0309174024002596
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
Source: Meat Science. Unidade: FZEA
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109464
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
Source: Meat Science. Unidades: ESALQ, FMVZ
Subjects: 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: 07 out. 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 out. 07 ] 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 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109557
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
Source: Meat Science. Unidades: ESALQ, FMVZ
Subjects: 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: 07 out. 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 out. 07 ] 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 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2024.109621
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
Source: Meat Science. Unidade: ESALQ
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
Source: Meat Science. Unidades: FZEA, FMVZ
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
Source: Meat Science. Unidades: FMVZ, FZEA
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2022.108821
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
Source: Meat Science. Unidades: ESALQ, FZEA
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
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
Source: Meat Science. Unidade: FZEA
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108721
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
Source: Meat Science. Unidades: ESALQ, FEA
Subjects: ANÁLISE DE CONGLOMERADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, ROTULAGEM DE ALIMENTOS, SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
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
Source: Meat Science. Unidades: FMVZ, ESALQ
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2022.108978
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
Source: Meat Science. Unidade: FZEA
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
Source: Meat Science. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
Source: Meat Science. Unidade: ESALQ
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] 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
Source: Meat Science. Unidade: ESALQ
Subjects: 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: 07 out. 2025.
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 2025 out. 07 ] 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 2025 out. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108417

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