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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: 12 nov. 2024.
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 2024 nov. 12 ] 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 2024 nov. 12 ] 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: 12 nov. 2024.
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 2024 nov. 12 ] 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 2024 nov. 12 ] 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
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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: 12 nov. 2024.
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 2024 nov. 12 ] 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 2024 nov. 12 ] 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
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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: 12 nov. 2024.
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 2024 nov. 12 ] 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 2024 nov. 12 ] 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
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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: 12 nov. 2024.
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 2024 nov. 12 ] 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 2024 nov. 12 ] 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
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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: 12 nov. 2024.
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 2024 nov. 12 ] 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 2024 nov. 12 ] 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 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, v. 172, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108350. Acesso em: 12 nov. 2024.
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.[citado 2024 nov. 12 ] 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.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108350
Artigo de periodico
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts (2021)
Martins, Mariana Marinho ; Saldaña, Erick; Teixeira, Ana Clara Bortoluzzi; Selani, Miriam Mabel; Castillo, Carmen Josefina Contreras
Source: Meat Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CONSUMO DE ALIMENTOS, EMOÇÕES, PESQUISA DE CONSUMIDOR
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ABNT
MARTINS, Mariana Marinho et al. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Science, v. 180, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108536. Acesso em: 12 nov. 2024.
APA
Martins, M. M., Saldaña, E., Teixeira, A. C. B., Selani, M. M., & Castillo, C. J. C. (2021). Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. Meat Science, 180, 1-8. doi:10.1016/j.meatsci.2021.108536
NLM
Martins MM, Saldaña E, Teixeira ACB, Selani MM, Castillo CJC. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts [Internet]. Meat Science. 2021 ; 180 1-8.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108536
Vancouver
Martins MM, Saldaña E, Teixeira ACB, Selani MM, Castillo CJC. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts [Internet]. Meat Science. 2021 ; 180 1-8.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108536

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