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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, MADEIRA, PESQUISA DE CONSUMIDOR
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ABNT
VILLA, Erick Manuel Saldaña et al. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, v. 154, p. 46-53, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.04.006. Acesso em: 18 nov. 2024.
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.[citado 2024 nov. 18 ] 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.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.meatsci.2019.04.006
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
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ABNT
SALDAÑA, Erick et al. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, v. 147, p. 60-69, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.08.023. Acesso em: 18 nov. 2024.
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.[citado 2024 nov. 18 ] Available from: https://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.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.023
Artigo de periodico
Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal (2019)
Aroeira, Carolina N; Feddern, Vivian; Gressler, Vanessa; Molognoni, Luciano; Daguer, Heitor; Dalla Costa, Osmar A; Lima, Gustavo J. M. M. de; Contreras-Castillo, Carmen Josefina
Source: Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, FARINHA DE CARNE, FARINHA DE OSSO, SUÍNOS, TECIDO ANIMAL, URINA
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ABNT
AROEIRA, Carolina N et al. Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, v. 36, n. 3, p. 424-433, 2019Tradução . . Disponível em: https://doi.org/10.1080/19440049.2019.1567942. Acesso em: 18 nov. 2024.
APA
Aroeira, C. N., Feddern, V., Gressler, V., Molognoni, L., Daguer, H., Dalla Costa, O. A., et al. (2019). Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 36( 3), 424-433. doi:10.1080/19440049.2019.1567942
NLM
Aroeira CN, Feddern V, Gressler V, Molognoni L, Daguer H, Dalla Costa OA, Lima GJMM de, Contreras-Castillo CJ. Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal [Internet]. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2019 ; 36( 3): 424-433.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1080/19440049.2019.1567942
Vancouver
Aroeira CN, Feddern V, Gressler V, Molognoni L, Daguer H, Dalla Costa OA, Lima GJMM de, Contreras-Castillo CJ. Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal [Internet]. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2019 ; 36( 3): 424-433.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1080/19440049.2019.1567942
Artigo de periodico
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) (2019)
Merlo, Thais Cardoso; Soletti, Izabella ; Saldaña, Erick ; Menegali, Beatriz Schmidt ; Martins, Mariana Marinho ; Teixeira, Ana Clara Bortoluzzi; Harada-Padermo, Samara dos Santos ; Dargelio, Mariana Damiames Baccarin; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FMRP
Subjects: CARNES E DERIVADOS, CONSUMIDOR, EMBALAGENS DE ALIMENTOS, EMOÇÕES, PERCEPÇÃO DE COR
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ABNT
MERLO, Thais Cardoso et al. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, v. 124, p. 147-155, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.08.007. Acesso em: 18 nov. 2024.
APA
Merlo, T. C., Soletti, I., Saldaña, E., Menegali, B. S., Martins, M. M., Teixeira, A. C. B., et al. (2019). Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, 124, 147-155. doi:10.1016/j.foodres.2018.08.007
NLM
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Vancouver
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Artigo de periodico
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers (2019)
Saldana, Erick ; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Contreras-Castillo, Carmen Josefina
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, GORDURAS
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ABNT
SALDANA, Erick et al. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, v. 10, n. 2, p. 169-173, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.02.01. Acesso em: 18 nov. 2024.
APA
Saldana, E., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, 10( 2), 169-173. doi:10.17268/sci.agropecu.2019.02.01
NLM
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2024 nov. 18 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01
Vancouver
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2024 nov. 18 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01
Trabalho de evento-resumo periodico
Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota (2019)
Ambrosio, Carmen Milagros Sinche ; Alvim, Izabela Dutra; Wen, Caifang; Vries, Hugo de; Aalvink, Steven; Contreras Castillo, Carmen Josefina ; Gloria, Eduardo Micotti da ; Smidt, Hauke
Source: Natural Volatile & Essential Oils - NVEO. Abstract Book. Conference titles: International Symposium on Essential Oils - ISEO. Unidade: ESALQ
Subjects: ÓLEOS ESSENCIAIS, AGENTES ANTIMICROBIANOS, BIOTA INTESTINAL, FERMENTAÇÃO, LARANJA, SUÍNOS
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ABNT
AMBROSIO, Carmen Milagros Sinche et al. Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota. Natural Volatile & Essential Oils - NVEO. Abstract Book. Eskisehir: Badebio Biotechnology Ltd. Disponível em: http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf. Acesso em: 18 nov. 2024. , 2019
APA
Ambrosio, C. M. S., Alvim, I. D., Wen, C., Vries, H. de, Aalvink, S., Contreras Castillo, C. J., et al. (2019). Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota. Natural Volatile & Essential Oils - NVEO. Abstract Book. Eskisehir: Badebio Biotechnology Ltd. Recuperado de http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf
NLM
Ambrosio CMS, Alvim ID, Wen C, Vries H de, Aalvink S, Contreras Castillo CJ, Gloria EM da, Smidt H. Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota [Internet]. Natural Volatile & Essential Oils - NVEO. Abstract Book. 2019 ; 6 NESP 1-311.[citado 2024 nov. 18 ] Available from: http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf
Vancouver
Ambrosio CMS, Alvim ID, Wen C, Vries H de, Aalvink S, Contreras Castillo CJ, Gloria EM da, Smidt H. Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota [Internet]. Natural Volatile & Essential Oils - NVEO. Abstract Book. 2019 ; 6 NESP 1-311.[citado 2024 nov. 18 ] Available from: http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf
Artigo de periodico
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods (2019)
Saldaña, Erick; Saldarriaga, Luiz; Cabrera, Jorge; Siche, Raúl; Behrens, Jorge H; Selani, Miriam M; Almeida, Marcio A. de; Silva, Luciana Duque; Pinto, Jair S. Silva; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, MADEIRA
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ABNT
SALDAÑA, Erick et al. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Research International, v. 119, p. 839-849, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.10.067. Acesso em: 18 nov. 2024.
APA
Saldaña, E., Saldarriaga, L., Cabrera, J., Siche, R., Behrens, J. H., Selani, M. M., et al. (2019). Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Research International, 119, 839-849. doi:10.1016/j.foodres.2018.10.067
NLM
Saldaña E, Saldarriaga L, Cabrera J, Siche R, Behrens JH, Selani MM, Almeida MA de, Silva LD, Pinto JSS, Contreras-Castillo CJ. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods [Internet]. Food Research International. 2019 ; 119 839-849.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.10.067
Vancouver
Saldaña E, Saldarriaga L, Cabrera J, Siche R, Behrens JH, Selani MM, Almeida MA de, Silva LD, Pinto JSS, Contreras-Castillo CJ. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods [Internet]. Food Research International. 2019 ; 119 839-849.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.10.067
Artigo de periodico
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil (2019)
Rios-Mera, Juan Dario ; Saldaña Villa, Erick Manuel ; Ramírez, Yhosep; Auquiñivín, Erick A.; Alvim, Izabela Dutra; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: FIBRAS VEGETAIS, ÓLEOS ANIMAIS, PEIXES, PROTEÍNAS DE PLANTAS, SOJA
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ABNT
RIOS-MERA, Juan Dario et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, v. 116 art. 108555, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108555. Acesso em: 18 nov. 2024.
APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555
NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Artigo de periodico
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils (2019)
Ambrosio, Carmen Milagros Sinche ; Ikeda, Natalia Yumi; Miano, Alberto C; Saldana, Erick ; Moreno, Andrea Micke ; Stashenko, Elena; Contreras-Castillo, Carmen Josefina ; Gloria, Eduardo Micotti da
Source: Scientific Reports. Unidades: FMVZ, ESALQ
Subjects: ANTIDIARREICOS, COMPOSIÇÃO QUÍMICA, DESMAMA ANIMAL, DIARREIA, ESCHERICHIA COLI, FRUTAS CÍTRICAS, LEITÕES, ÓLEOS ESSENCIAIS
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ABNT
AMBROSIO, Carmen Milagros Sinche et al. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils. Scientific Reports, v. 9, p. 1-13, 2019Tradução . . Disponível em: https://doi.org/10.1038/s41598-019-54084-3. Acesso em: 18 nov. 2024.
APA
Ambrosio, C. M. S., Ikeda, N. Y., Miano, A. C., Saldana, E., Moreno, A. M., Stashenko, E., et al. (2019). Unraveling the selective antibacterial activity and chemical composition of citrus essential oils. Scientific Reports, 9, 1-13. doi:10.1038/s41598-019-54084-3
NLM
Ambrosio CMS, Ikeda NY, Miano AC, Saldana E, Moreno AM, Stashenko E, Contreras-Castillo CJ, Gloria EM da. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils [Internet]. Scientific Reports. 2019 ; 9 1-13.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1038/s41598-019-54084-3
Vancouver
Ambrosio CMS, Ikeda NY, Miano AC, Saldana E, Moreno AM, Stashenko E, Contreras-Castillo CJ, Gloria EM da. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils [Internet]. Scientific Reports. 2019 ; 9 1-13.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1038/s41598-019-54084-3
Artigo de periodico
Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures (2019)
Almeida, Marcio Aurélio de; Saldaña, Erick ; Pinto, Jair Sebastião da Silva; Palacios, Jorge; Contreras-Castillo, Carmen Josefina ; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Source: Food Research International. Unidades: PUSP-LQ, ESALQ
Subjects: ALIMENTOS FERMENTADOS, ESPECTROMETRIA DE MASSAS, SÓDIO, PEPTÍDEOS, SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 123, p. 810, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.05.036. Acesso em: 18 nov. 2024.
APA
Almeida, M. A. de, Saldaña, E., Pinto, J. S. da S., Palacios, J., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2019). Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, 123, 810. doi:10.1016/j.foodres.2019.05.036
NLM
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Vancouver
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Artigo de periodico
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential (2019)
Patinho, Iliani ; Saldaña, Erick ; Selani, Miriam Mabel; Camargo, Adriano Costa de; Merlo, Thais Cardoso; Menegali, Beatriz Schmidt ; Silva, Anna Paula de Souza ; Contreras-Castillo, Carmen Josefina
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
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ABNT
PATINHO, Iliani et al. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1186/s43014-019-0006-3. Acesso em: 18 nov. 2024.
APA
Patinho, I., Saldaña, E., Selani, M. M., Camargo, A. C. de, Merlo, T. C., Menegali, B. S., et al. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, 1-15. doi:10.1186/s43014-019-0006-3
NLM
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Vancouver
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Artigo de periodico
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets (2019)
Merlo, Thais Cardoso; Contreras-Castillo, Carmen Josefina ; Villa, Erick Manuel Saldaña ; Barancelli, Giovana Verginia ; Dargelio, Mariana Damiames Baccarin; Yoshida, Cristiana Maria Pedroso; Ribeiro Junior, Eduardo Elias ; Massarioli, Adna Prado ; Venturini, Anna Cecilia
Source: Food Research International. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BIOFILMES, CARNES E DERIVADOS, CONSERVANTES, EMBALAGENS DE ALIMENTOS, SALMÃO, SEGURANÇA ALIMENTAR
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ABNT
MERLO, Thais Cardoso et al. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, v. 125, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108633. Acesso em: 18 nov. 2024.
APA
Merlo, T. C., Contreras-Castillo, C. J., Villa, E. M. S., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., et al. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, 125, 1-10. doi:10.1016/j.foodres.2019.108633
NLM
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Vancouver
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Artigo de periodico
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? (2019)
Villa -Saldaña, Erick Manuel ; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel ; Contreras-Castillo, Carmen Josefina
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VILLA -SALDAÑA, Erick Manuel et al. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?. Scientia Agropecuaria, v. 10, n. 1 , p. 29-37, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.01.03. Acesso em: 18 nov. 2024.
APA
Villa -Saldaña, E. M., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? Scientia Agropecuaria, 10( 1 ), 29-37. doi:10.17268/sci.agropecu.2019.01.03
NLM
Villa -Saldaña EM, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? [Internet]. Scientia Agropecuaria. 2019 ; 10( 1 ): 29-37.[citado 2024 nov. 18 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.01.03
Vancouver
Villa -Saldaña EM, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? [Internet]. Scientia Agropecuaria. 2019 ; 10( 1 ): 29-37.[citado 2024 nov. 18 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.01.03
Artigo de periodico
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt (2019)
Rios-Mera, Juan D; Saldaña, Erick; Cruzado-Bravo, Melina L. M; Patinho, Iliani; Selani, Miriam M; Valentin, Dominique; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, HAMBÚRGUER, CONDIMENTOS E ESPECIARIAS, SAL, SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan D et al. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, v. 121, p. 288-295, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.03.044. Acesso em: 18 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Patinho, I., Selani, M. M., Valentin, D., & Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, 121, 288-295. doi:10.1016/j.foodres.2019.03.044
NLM
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt [Internet]. Food Research International. 2019 ; 121 288-295.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.03.044
Vancouver
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt [Internet]. Food Research International. 2019 ; 121 288-295.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.03.044

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