Zobrazeno 1 - 7
of 7
pro vyhledávání: '"A. P. B. Fruet"'
Autor:
Ana Paula B. Fruet, Francine M. Giotto, Mozart A. Fonseca, José Laerte Nörnberg, Amilton S. De Mello
Publikováno v:
Foods, Vol 9, Iss 5, p 667 (2020)
The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to im
Externí odkaz:
https://doaj.org/article/0249d8c7729142b5a3e702e0d21c4dda
Autor:
A. P. B. Fruet, A.N.M. De Souza, A. S. De Mello, C.S. Speroni, F. Trombetta, Flávia Santi Stefanello, Diego Prado de Vargas, A.G. Rosado Júnior, C. J. Tonetto, José Laerte Nörnberg
Publikováno v:
Meat science. 145
The objective of this study was to evaluate the effects of three finishing systems based on concentrate and legume-grass pasture on beef. Steers were finished for 91 days with an exclusively whole corn grain-based (GRAIN) diet, grazed on legume-grass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99f5f3870eae4d76673650bf4b47757d
https://pubmed.ncbi.nlm.nih.gov/29945040
https://pubmed.ncbi.nlm.nih.gov/29945040
Autor:
Jossiê Zamperetti Donadel, Caroline Sefrin Speroni, A. P. B. Fruet, Roger Wagner, A.N.M. De Souza, José Laerte Nörnberg, C. J. Tonetto, F. Trombetta, A. S. De Mello, A.G. Rosado Júnior, Flávia Santi Stefanello
Publikováno v:
Meat science. 140
Pasture-finished beef is becoming more popular among consumers due to concerns related to fatty acid content and sustainable practices. The effects of finishing crossbred steers on legume-grass pasture comprised of oats, ryegrass, and clover (PAST),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e21781a4c57b155b8f654a9ea40ea07
https://pubmed.ncbi.nlm.nih.gov/29549844
https://pubmed.ncbi.nlm.nih.gov/29549844
Publikováno v:
Meat and Muscle Biology. 2:53-54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d837d5434114d78522983afc97bdab05
https://doi.org/10.22175/rmc2018.046
https://doi.org/10.22175/rmc2018.046
Autor:
A. P. B. Fruet, F. S. Stefanello, F. Trombetta, A. N. Motta de Souza, A. G. Rosado Jr., C. J. Tonetto, A. S. De Mello, J. L. Nörnberg
Publikováno v:
Meat and Muscle Biology. 1:60-61
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::056174ba13d7e1142a791c3c4ff0328c
https://doi.org/10.22175/rmc2017.055
https://doi.org/10.22175/rmc2017.055
Publikováno v:
Meat and Muscle Biology. 2:94-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c611e5e932dcf71f25cd3e3e4d848159
https://doi.org/10.22175/rmc2018.084
https://doi.org/10.22175/rmc2018.084
Publikováno v:
Meat and Muscle Biology. 2:52-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6bafd0df77961f77803e5911706711e
https://doi.org/10.22175/rmc2018.045
https://doi.org/10.22175/rmc2018.045