ReP USP - Resultado da busca

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; PEDROSA, Victor Breno; SILVA, Saulo da Luz e; et al. Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards. Meat Science, Amsterdam, v. 171, n. Ja 2021, p. 1-7, 2021. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108281 > DOI: 10.1016/j.meatsci.2020.108281.
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.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.Available from: https://doi.org/10.1016/j.meatsci.2020.108281
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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ABNT
PATINHO, Iliani; SELANI, Miriam Mabel; SALDAÑA, Erick; et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, Amsterdam, v. 172, p. 1-9, 2021. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108307 > DOI: 10.1016/j.meatsci.2020.108307.
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.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.Available from: https://doi.org/10.1016/j.meatsci.2020.108307
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; SELANI, M. M; PATINHO, Iliani; SALDAÑA, E; CONTRERAS-CASTILLO, Carmen Josefina. Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Science, Amsterdam, v. 174, p. 1-8, 2021. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108417 > DOI: 10.1016/j.meatsci.2020.108417.
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.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.Available from: https://doi.org/10.1016/j.meatsci.2020.108417
Artigo de periodico
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics (2021)
Cônsolo, Nara Regina Brandão ; Rosa, Alessandra Fernandes ; Barbosa, Luis Carlos Garibaldi Simon ; Maclean, Paul Haydon; Higuera-Padilla, Angel Rubén ; Colnago, Luiz Alberto ; Titto, Evaldo Antônio Lencioni
Source: Meat Science. Unidade: FZEA
Subjects: CORTE DE ALIMENTOS, CARNES E DERIVADOS, METABÓLITOS, ESPECTROSCOPIA DE RESSONÂNCIA MAGNÉTICA NUCLEAR
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ABNT
CÔNSOLO, Nara Regina Brandão; ROSA, Alessandra Fernandes; BARBOSA, Luis Carlos Garibaldi Simon; et al. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics. Meat Science, Amsterdam, v. 172, p. 1-8, 2021. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108350 > DOI: 10.1016/j.meatsci.2020.108350.
APA
Cônsolo, N. R. B., Rosa, A. F., Barbosa, L. C. G. S., Maclean, P. H., Higuera-Padilla, A. R., Colnago, L. A., & Titto, E. A. L. (2021). Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics. Meat Science, 172, 1-8. doi:10.1016/j.meatsci.2020.108350
NLM
Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla AR, Colnago LA, Titto EAL. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics [Internet]. Meat Science. 2021 ; 172 1-8.Available from: https://doi.org/10.1016/j.meatsci.2020.108350
Vancouver
Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla AR, Colnago LA, Titto EAL. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus x Nellore crossbreed cattle using NMR-based metabolomics [Internet]. Meat Science. 2021 ; 172 1-8.Available from: https://doi.org/10.1016/j.meatsci.2020.108350
Artigo de periodico
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life (2020)
Merlo, Thais Cardoso; Antonio, Jéssica da Cruz; Savian, Taciana Villela ; Villegas, Cristian ; Dargelio, Mariana Damiames Baccarin; Pinto, Jair Sebastião da Silva; Alencar, Severino Matias de ; Rodrigues, Ana Luiza Rosa; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: ESALQ, PUSP-LQ
Subjects: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, EUCALIPTO, LIPÍDEOS, MADEIRA, MICROBIOLOGIA DE ALIMENTOS
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ABNT
MERLO, Thais Cardoso; ANTONIO, Jéssica da Cruz; SAVIAN, Taciana Villela; et al. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, Amsterdam, v. 164, p. 1-10, 2020. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108110 > DOI: 10.1016/j.meatsci.2020.108110.
APA
Merlo, T. C., Antonio, J. da C., Savian, T. V., Villegas, C., Dargelio, M. D. B., Pinto, J. S. da S., et al. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, 164, 1-10. doi:10.1016/j.meatsci.2020.108110
NLM
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Vancouver
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Artigo de periodico
Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle (2020)
Ramos, Patricia Maloso ; Wright, Shelby A; Delgado, Eduardo Francisquine ; Van Santen, Edzard; Johnson, D Dwain; Scheffler, Jason M; Elzo, Mauricio A; Carr, C. Chad; Scheffler, Tracy L
Source: Meat Science. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, BOVINOS DE CORTE, CÁLCIO, CARNES E DERIVADOS, ENZIMAS PROTEOLÍTICAS, MITOCÔNDRIAS
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ABNT
RAMOS, Patricia Maloso; WRIGHT, Shelby A; DELGADO, Eduardo Francisquine; et al. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle. Meat Science, Amsterdam, v. 159, p. 1-8, 2020. Disponível em: < https://doi.org/doi.org/10.1016/j.meatsci.2019.107925 > DOI: doi.org/10.1016/j.meatsci.2019.107925.
APA
Ramos, P. M., Wright, S. A., Delgado, E. F., Van Santen, E., Johnson, D. D., Scheffler, J. M., et al. (2020). Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle. Meat Science, 159, 1-8. doi:doi.org/10.1016/j.meatsci.2019.107925
NLM
Ramos PM, Wright SA, Delgado EF, Van Santen E, Johnson DD, Scheffler JM, Elzo MA, Carr CC, Scheffler TL. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle [Internet]. Meat Science. 2020 ; 159 1-8.Available from: https://doi.org/doi.org/10.1016/j.meatsci.2019.107925
Vancouver
Ramos PM, Wright SA, Delgado EF, Van Santen E, Johnson DD, Scheffler JM, Elzo MA, Carr CC, Scheffler TL. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle [Internet]. Meat Science. 2020 ; 159 1-8.Available from: https://doi.org/doi.org/10.1016/j.meatsci.2019.107925
Artigo de periodico
Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers (2020)
Costa, Fabiane S; Cabral, Anderson Roberto; Silva, Saulo da Luz e ; Silva, Marília Aparecida Ipezi da; Henrique, Wignez ; Mazalli, Mônica Roberta ; Baldi, Fernando ; Mueller, Lenise Freitas ; Ferrinho, Adrielle Matias ; Corte, Rosana Ruegger Pereira da Silva ; Pereira, Angélica Simone Cravo
Source: Meat Science. Unidades: FZEA, FMVZ
Subjects: BOVINOS DE CORTE, CARNES E DERIVADOS, ÁCIDOS GRAXOS, DIETA ANIMAL
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ABNT
COSTA, Fabiane S; CABRAL, Anderson Roberto; SILVA, Saulo da Luz e; et al. Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, Oxford, v. 161, p. 1-7, 2020. Disponível em: < http://dx.doi.org/10.1016/j.meatsci.2019.107966 > DOI: 10.1016/j.meatsci.2019.107966.
APA
Costa, F. S., Cabral, A. R., Silva, S. da L. e, Silva, M. A. I. da, Henrique, W., Mazalli, M. R., et al. (2020). Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, 161, 1-7. doi:10.1016/j.meatsci.2019.107966
NLM
Costa FS, Cabral AR, Silva S da L e, Silva MAI da, Henrique W, Mazalli MR, Baldi F, Mueller LF, Ferrinho AM, Corte RRP da S, Pereira ASC. Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers [Internet]. Meat Science. 2020 ; 161 1-7.Available from: http://dx.doi.org/10.1016/j.meatsci.2019.107966
Vancouver
Costa FS, Cabral AR, Silva S da L e, Silva MAI da, Henrique W, Mazalli MR, Baldi F, Mueller LF, Ferrinho AM, Corte RRP da S, Pereira ASC. Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers [Internet]. Meat Science. 2020 ; 161 1-7.Available from: http://dx.doi.org/10.1016/j.meatsci.2019.107966
Artigo de periodico
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods (2020)
Aroeira, Carolina Naves ; Torres Filho, Robledo A; Fontes, Paulo Rogério; Ramos, Alcinéia L. S; Contreras Castillo, Carmen Josefina ; Hopkins, David L; Ramos, Eduardo M
Source: Meat Science. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, CISALHAMENTO, PROTEÍNAS MUSCULARES
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ABNT
AROEIRA, Carolina Naves; TORRES FILHO, Robledo A; FONTES, Paulo Rogério; et al. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, Amsterdam, v. 160, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.meatsci.2019.107955 > DOI: 10.1016/j.meatsci.2019.107955.
APA
Aroeira, C. N., Torres Filho, R. A., Fontes, P. R., Ramos, A. L. S., Contreras Castillo, C. J., Hopkins, D. L., & Ramos, E. M. (2020). Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, 160, 1-7. doi:10.1016/j.meatsci.2019.107955
NLM
Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.Available from: https://doi.org/10.1016/j.meatsci.2019.107955
Vancouver
Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.Available from: https://doi.org/10.1016/j.meatsci.2019.107955
Artigo de periodico
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers (2020)
Rios-Mera, Juan Dario ; Saldaña, Erick ; Cruzado-Bravo, Melina Luz Mary ; Martins, Mariana Marinho ; Patinho, Iliani ; Selani, Miriam M.; Valentin, Dominique; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, SATISFAÇÃO DO CONSUMIDOR, SÓDIO
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ABNT
RIOS-MERA, Juan Dario; SALDAÑA, Erick; CRUZADO-BRAVO, Melina Luz Mary; et al. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, Amsterdam, v. 161, p. 1-9, 2020. Disponível em: < https://doi.org/doi.org/10.1016/j.meatsci.2019.107992 > DOI: doi.org/10.1016/j.meatsci.2019.107992.
APA
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Martins, M. M., Patinho, I., Selani, M. M., et al. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 1-9. doi:doi.org/10.1016/j.meatsci.2019.107992
NLM
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.Available from: https://doi.org/doi.org/10.1016/j.meatsci.2019.107992
Vancouver
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.Available from: https://doi.org/doi.org/10.1016/j.meatsci.2019.107992
Artigo de periodico
Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy (2020)
Bonin, Marina de Nadai; Ross, Dave; Feijó, Gelson Luís Dias; Gomes, Rodrigo da Costa; Rennó, Francisco Palma ; Santana, Miguel Henrique de Almeida ; Rezende, Fernanda Marcondes de; Ítavo, Luis Carlos Vinhas; Novais, Francisco Jose de ; Surita, Lucy Mery Antonia; Pereira, Marilia Williane Filgueira; Ferraz, José Bento Sterman ; Silva, Saulo da Luz e ; Bünger, Lutz
Source: Meat Science. Unidades: FZEA, FMVZ, ESALQ
Subjects: BOVINOS DE CORTE, CARNES E DERIVADOS, GORDURAS
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ABNT
BONIN, Marina de Nadai; ROSS, Dave; FEIJÓ, Gelson Luís Dias; et al. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy. Meat Science, Oxford, v. 163, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108077 > DOI: 10.1016/j.meatsci.2020.108077.
APA
Bonin, M. de N., Ross, D., Feijó, G. L. D., Gomes, R. da C., Rennó, F. P., Santana, M. H. de A., et al. (2020). Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy. Meat Science, 163, 1-7. doi:10.1016/j.meatsci.2020.108077
NLM
Bonin M de N, Ross D, Feijó GLD, Gomes R da C, Rennó FP, Santana MH de A, Rezende FM de, Ítavo LCV, Novais FJ de, Surita LMA, Pereira MWF, Ferraz JBS, Silva S da L e, Bünger L. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy [Internet]. Meat Science. 2020 ; 163 1-7.Available from: https://doi.org/10.1016/j.meatsci.2020.108077
Vancouver
Bonin M de N, Ross D, Feijó GLD, Gomes R da C, Rennó FP, Santana MH de A, Rezende FM de, Ítavo LCV, Novais FJ de, Surita LMA, Pereira MWF, Ferraz JBS, Silva S da L e, Bünger L. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy [Internet]. Meat Science. 2020 ; 163 1-7.Available from: https://doi.org/10.1016/j.meatsci.2020.108077
Artigo de periodico
Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains (2020)
Reis, Viviane Amin; Reis, Ricardo Andrade; Araújo, Tiago Luís Da Ros de; Lage, Josiane Fonseca; Teixeira, Priscilla Dutra; Gionbelli, Tathyane Ramalho Santos; Lanna, Dante Pazzanese Duarte ; Ladeira, Marcio Machado
Source: Meat Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CARNES E DERIVADOS, DIETA ANIMAL, EXPRESSÃO GÊNICA, RNA MENSAGEIRO, TOUROS
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ABNT
REIS, Viviane Amin; REIS, Ricardo Andrade; ARAÚJO, Tiago Luís Da Ros de; et al. Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains. Meat Science, Amsterdam, v. 160, p. 1-8, 2020. Disponível em: < https://doi.org/10.1016/j.meatsci.2019.107962 > DOI: 10.1016/j.meatsci.2019.107962.
APA
Reis, V. A., Reis, R. A., Araújo, T. L. D. R. de, Lage, J. F., Teixeira, P. D., Gionbelli, T. R. S., et al. (2020). Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains. Meat Science, 160, 1-8. doi:10.1016/j.meatsci.2019.107962
NLM
Reis VA, Reis RA, Araújo TLDR de, Lage JF, Teixeira PD, Gionbelli TRS, Lanna DPD, Ladeira MM. Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains [Internet]. Meat Science. 2020 ; 160 1-8.Available from: https://doi.org/10.1016/j.meatsci.2019.107962
Vancouver
Reis VA, Reis RA, Araújo TLDR de, Lage JF, Teixeira PD, Gionbelli TRS, Lanna DPD, Ladeira MM. Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grains [Internet]. Meat Science. 2020 ; 160 1-8.Available from: https://doi.org/10.1016/j.meatsci.2019.107962
Artigo de periodico
Looking at non-sensory factors underlying consumers' perception of smoked bacon (2020)
Saldana, Erick ; Martins, Mariana Marinho ; Behrens, Jorge H; Valentin, Dominique; Selani, Miriam Mabel; Contreras-Castillo, Carmen Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: BACON, COMPORTAMENTO DO CONSUMIDOR, DEFUMAÇÃO
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ABNT
SALDANA, Erick; MARTINS, Mariana Marinho; BEHRENS, Jorge H; et al. Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Science, Amsterdam, v. 163, p. 1-9, 2020. Disponível em: < https://doi.org/10.1016/j.meatsci.2020.108072 > DOI: 10.1016/j.meatsci.2020.108072.
APA
Saldana, E., Martins, M. M., Behrens, J. H., Valentin, D., Selani, M. M., & Contreras-Castillo, C. C. J. (2020). Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Science, 163, 1-9. doi:10.1016/j.meatsci.2020.108072
NLM
Saldana E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CCJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon [Internet]. Meat Science. 2020 ; 163 1-9.Available from: https://doi.org/10.1016/j.meatsci.2020.108072
Vancouver
Saldana E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CCJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon [Internet]. Meat Science. 2020 ; 163 1-9.Available from: https://doi.org/10.1016/j.meatsci.2020.108072
Artigo de periodico
Natural antioxidants used in meat products: a brief review (2019)
Ribeiro, Jéssica Souza; Santos, Maria José Missão Cordeiro; Silva, Larissa Kauly Rosa; Pereira, Luíza Carla Lavinscky; Santos, Ingrid Alves; Lannes, Suzana Caetano da Silva ; Silva, Marcondes Viana da
Source: Meat Science. Unidade: FCF
Subjects: ANTIOXIDANTES, OXIDAÇÃO, PIGMENTOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Jéssica Souza; SANTOS, Maria José Missão Cordeiro; SILVA, Larissa Kauly Rosa; et al. Natural antioxidants used in meat products: a brief review. Meat Science, Oxford, v. 148, p. 181-188, 2019. Disponível em: < http://dx.doi.org/10.1016/j.meatsci.2018.10.016 > DOI: 10.1016/j.meatsci.2018.10.016.
APA
Ribeiro, J. S., Santos, M. J. M. C., Silva, L. K. R., Pereira, L. C. L., Santos, I. A., Lannes, S. C. da S., & Silva, M. V. da. (2019). Natural antioxidants used in meat products: a brief review. Meat Science, 148, 181-188. doi:10.1016/j.meatsci.2018.10.016
NLM
Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, Lannes SC da S, Silva MV da. Natural antioxidants used in meat products: a brief review [Internet]. Meat Science. 2019 ; 148 181-188.Available from: http://dx.doi.org/10.1016/j.meatsci.2018.10.016
Vancouver
Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, Lannes SC da S, Silva MV da. Natural antioxidants used in meat products: a brief review [Internet]. Meat Science. 2019 ; 148 181-188.Available from: http://dx.doi.org/10.1016/j.meatsci.2018.10.016
Artigo de periodico
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods (2019)
Villa, Erick Manuel Saldaña ; Soletti, Izabella; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Merlo, Thais Cardoso; Selani, Miriam Mabel; Teixeira, Ana Clara Bortoluzzi; Silva Junior, Francides Gomes da ; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: ESALQ, FMRP
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, DEFUMAÇÃO, PESQUISA DE CONSUMIDOR, MADEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VILLA, Erick Manuel Saldaña; SOLETTI, Izabella; MARTINS, Mariana Marinho; et al. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, Amsterdam, v. 154, p. 46-53, 2019. Disponível em: < https://doi.org/10.1016/j.meatsci.2019.04.006 > DOI: 10.1016/j.meatsci.2019.04.006.
APA
Villa, E. M. S., Soletti, I., Martins, M. M., Menegali, B. S., Merlo, T. C., Selani, M. M., et al. (2019). Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, 154, 46-53. doi:10.1016/j.meatsci.2019.04.006
NLM
Villa EMS, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, Silva Junior FG da, Contreras-Castillo CJ. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods [Internet]. Meat Science. 2019 ; 154 46-53.Available from: https://doi.org/10.1016/j.meatsci.2019.04.006
Vancouver
Villa EMS, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, Silva Junior FG da, Contreras-Castillo CJ. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods [Internet]. Meat Science. 2019 ; 154 46-53.Available from: https://doi.org/10.1016/j.meatsci.2019.04.006
Artigo de periodico
Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region (2019)
Santos, Fernanda Maria dos; Moraes, Salete Alves de; Araujo, Gherman Garcia Leal de; Souza, Larissa Lopes de; Yamamoto, Sandra Mari; Queiroz, Mario Adriano Avila; Lanna, Dante Pazzanese Duarte
Source: Meat Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, COMPOSIÇÃO QUÍMICA, CARNES E DERIVADOS, COMPOSIÇÃO QUÍMICA, CONFINAMENTO ANIMAL, CONSUMO DE ÁGUA, CORDEIROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Fernanda Maria dos; MORAES, Salete Alves de; ARAUJO, Gherman Garcia Leal de; et al. Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region. Meat Science, Amsterdam, v. 156, p. 196-204, 2019. Disponível em: < https://doi.org/10.1016/j.meatsci.2019.05.033 > DOI: 10.1016/j.meatsci.2019.05.033.
APA
Santos, F. M. dos, Moraes, S. A. de, Araujo, G. G. L. de, Souza, L. L. de, Yamamoto, S. M., Queiroz, M. A. A., & Lanna, D. P. D. (2019). Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region. Meat Science, 156, 196-204. doi:10.1016/j.meatsci.2019.05.033
NLM
Santos FM dos, Moraes SA de, Araujo GGL de, Souza LL de, Yamamoto SM, Queiroz MAA, Lanna DPD. Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region [Internet]. Meat Science. 2019 ; 156 196-204.Available from: https://doi.org/10.1016/j.meatsci.2019.05.033
Vancouver
Santos FM dos, Moraes SA de, Araujo GGL de, Souza LL de, Yamamoto SM, Queiroz MAA, Lanna DPD. Impact of water restriction periods on carcass traits and meat quality of feedlot lambs in the Brazilian semi-arid region [Internet]. Meat Science. 2019 ; 156 196-204.Available from: https://doi.org/10.1016/j.meatsci.2019.05.033
Artigo de periodico
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon (2019)
Saldaña, Erick ; Saldarriaga, Luiz; Cabrera, Jorge; Behrens, Jorge H; Selani, Miriam Mabel; Rios-Mera, Juan Dario ; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALDAÑA, Erick; SALDARRIAGA, Luiz; CABRERA, Jorge; et al. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, Amsterdam, v. 147, p. 60-69, 2019. Disponível em: < http://dx.doi.org/10.1016/j.meatsci.2018.08.023 > DOI: 10.1016/j.meatsci.2018.08.023.
APA
Saldaña, E., Saldarriaga, L., Cabrera, J., Behrens, J. H., Selani, M. M., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2019). Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, 147, 60-69. doi:10.1016/j.meatsci.2018.08.023
NLM
Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera JD, Contreras-Castillo CJ. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon [Internet]. Meat Science. 2019 ; 147 60-69.Available from: http://dx.doi.org/10.1016/j.meatsci.2018.08.023
Vancouver
Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera JD, Contreras-Castillo CJ. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon [Internet]. Meat Science. 2019 ; 147 60-69.Available from: http://dx.doi.org/10.1016/j.meatsci.2018.08.023
Artigo de periodico
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption (2019)
Carvalho, Larissa Tátero ; Pires, Manoela Alves ; Baldin, Juliana Cristina ; Munekata, Paulo Eduardo Sichetti ; Carvalho, Francisco Allan Leandro de ; Rodrigues, Isabela; Polizer, Yana Jorge ; Mello, Juliana Lolli Malagoli de ; Lapa-Guimarães, Judite das Graças ; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, BOVINOS, FIBRAS NA DIETA, CALORIAS, SATISFAÇÃO DE NECESSIDADE, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Larissa Tátero; PIRES, Manoela Alves; BALDIN, Juliana Cristina; et al. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, Amsterdam, v. 147, p. 53-59, 2019. Disponível em: < https://doi.org/10.1016/j.meatsci.2018.08.010 > DOI: 10.1016/j.meatsci.2018.08.010.
APA
Carvalho, L. T., Pires, M. A., Baldin, J. C., Munekata, P. E. S., Carvalho, F. A. L. de, Rodrigues, I., et al. (2019). Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, 147, 53-59. doi:10.1016/j.meatsci.2018.08.010
NLM
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.Available from: https://doi.org/10.1016/j.meatsci.2018.08.010
Vancouver
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.Available from: https://doi.org/10.1016/j.meatsci.2018.08.010
Artigo de periodico
Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques (2019)
Rocha, Yana Jorge Polizer ; Noronha, Regina Lúcia Firmento de ; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SALSICHA, ANÁLISE SENSORIAL DE ALIMENTOS, NITRITOS, SÓDIO, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA, Yana Jorge Polizer; NORONHA, Regina Lúcia Firmento de; TRINDADE, Marco Antonio. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Meat Science, Amsterdam, v. 149, p. 70-78, 2019. Disponível em: < https://doi.org/10.1016/j.meatsci.2018.11.004 > DOI: 10.1016/j.meatsci.2018.11.004.
APA
Rocha, Y. J. P., Noronha, R. L. F. de, & Trindade, M. A. (2019). Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Meat Science, 149, 70-78. doi:10.1016/j.meatsci.2018.11.004
NLM
Rocha YJP, Noronha RLF de, Trindade MA. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques [Internet]. Meat Science. 2019 ; 149 70-78.Available from: https://doi.org/10.1016/j.meatsci.2018.11.004
Vancouver
Rocha YJP, Noronha RLF de, Trindade MA. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques [Internet]. Meat Science. 2019 ; 149 70-78.Available from: https://doi.org/10.1016/j.meatsci.2018.11.004
Artigo de periodico
Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs (2019)
Garrine, Cármen Maria Lucas Pedro ; Yoshikawa, Carolina Yumi Cascão ; Conti, Renata Maria Consentino; Correa, Lísia Bertonha ; Pugine, Silvana Marina Piccoli ; Tchamo, Cesaltina; Pondja, Alberto; Balieiro, Júlio Cesar de Carvalho ; Zanetti, Marcus Antônio
Source: Meat Science. Unidades: FMVZ, FZEA
Subjects: CARNES E DERIVADOS, CORDEIROS, METABOLISMO ANIMAL, SUPLEMENTAÇÃO ALIMENTAR, COBRE, ÁCIDOS GRAXOS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARRINE, Cármen Maria Lucas Pedro; YOSHIKAWA, Carolina Yumi Cascão; CONTI, Renata Maria Consentino; et al. Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs. Meat Science, Amsterdam, v. 155, p. 85-90, 2019. Disponível em: < https://doi.org/10.1016/j.meatsci.2019.04.021 > DOI: 10.1016/j.meatsci.2019.04.021.
APA
Garrine, C. M. L. P., Yoshikawa, C. Y. C., Conti, R. M. C., Correa, L. B., Pugine, S. M. P., Tchamo, C., et al. (2019). Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs. Meat Science, 155, 85-90. doi:10.1016/j.meatsci.2019.04.021
NLM
Garrine CMLP, Yoshikawa CYC, Conti RMC, Correa LB, Pugine SMP, Tchamo C, Pondja A, Balieiro JC de C, Zanetti MA. Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs [Internet]. Meat Science. 2019 ; 155 85-90.Available from: https://doi.org/10.1016/j.meatsci.2019.04.021
Vancouver
Garrine CMLP, Yoshikawa CYC, Conti RMC, Correa LB, Pugine SMP, Tchamo C, Pondja A, Balieiro JC de C, Zanetti MA. Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs [Internet]. Meat Science. 2019 ; 155 85-90.Available from: https://doi.org/10.1016/j.meatsci.2019.04.021
Artigo de periodico
Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile (2019)
Heck, Rosane Teresinha; Villa, Erick Manuel Saldaña ; Rodriguez, José Manuel Lorenzo ; Correa, Leticia Pereira; Fagundes, Mariane Bittencourt; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Wagner, Roger; Campagnol, Paulo Cezar Bastianello
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, EMULSIFICANTES, HIDROGENAÇÃO, LIPÍDEOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HECK, Rosane Teresinha; VILLA, Erick Manuel Saldaña; RODRIGUEZ, José Manuel Lorenzo; et al. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, Amsterdam, v. 156, p. 174-182, 2019. Disponível em: < https://doi.org/10.1016/j.meatsci.2019.05.034 > DOI: 10.1016/j.meatsci.2019.05.034.
APA
Heck, R. T., Villa, E. M. S., Rodriguez, J. M. L., Correa, L. P., Fagundes, M. B., Cichoski, A. J., et al. (2019). Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174-182. doi:10.1016/j.meatsci.2019.05.034
NLM
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.Available from: https://doi.org/10.1016/j.meatsci.2019.05.034
Vancouver
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.Available from: https://doi.org/10.1016/j.meatsci.2019.05.034

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