Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Bastianello Campagnol PC"'
Autor:
Domínguez R; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain., Pateiro M; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai., Munekata PES; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai., Alves Dos Santos B; Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Basso Pinton M; Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Cichoski AJ; Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Bastianello Campagnol PC; Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (9), pp. 2513-2532. Date of Electronic Publication: 2022 Sep 19.
Autor:
Echegaray N; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain., Yegin S; Department of Food Engineering, Ege University, Izmir, Bornova, Turkey., Kumar M; Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India., Hassoun A; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.; Syrian Academic Expertise (SAE), Gaziantep, Turkey., Bastianello Campagnol PC; Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023; Vol. 63 (31), pp. 10947-10958. Date of Electronic Publication: 2022 Jun 01.
Autor:
Pérez-Santaescolástica C; Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain., Munekata PES; Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain., Feng X; Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA, USA., Liu Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China., Bastianello Campagnol PC; Food Science and Technology Department, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Lorenzo JM; Parque Tecnológico de Galicia, Centro Tecnológico de la Carne de Galicia, Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (9), pp. 2391-2403. Date of Electronic Publication: 2020 Nov 30.
Autor:
Bittencourt Fagundes M; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Ballus CA; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Perceval Soares V; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., de Freitas Ferreira D; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Sena Vaz Leães Y; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Sasso Robalo S; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Guidetti Vendruscolo R; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Bastianello Campagnol PC; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Smanioto Barin J; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Cichoski AJ; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil., Bevilacqua Marcuzzo S; Teaching Department, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil., Assumpção Bertuol D; Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil., Wagner R; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil. Electronic address: rogerwag@gmail.com.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109593. Date of Electronic Publication: 2020 Jul 27.
Autor:
Pérez-Santaescolástica C; Centro Tecnológico de la Carne, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain., Carballo J; de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Área 32004, Ourense, Spain., Fulladosa E; IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n, 17121, Monells, Girona, Spain., Munekata PES; Centro Tecnológico de la Carne, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain., Bastianello Campagnol PC; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Gómez B; Centro Tecnológico de la Carne, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Feb; Vol. 116, pp. 49-56. Date of Electronic Publication: 2018 Dec 26.
Autor:
de Lima Alves L; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Stefanello da Silva M; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Martins Flores DR; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Rodrigues Athayde D; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Roggia Ruviaro A; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., da Silva Brum D; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Fagundes Batista VS; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., de Oliveira Mello R; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Ragagnin de Menezes C; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Bastianello Campagnol PC; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Wagner R; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Smanioto Barin J; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil., Cichoski AJ; Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, Rio Grande do Sul, Brazil. Electronic address: alejoci@pq.cnpq.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2018 Apr; Vol. 106, pp. 363-373. Date of Electronic Publication: 2017 Dec 27.
Autor:
Dos Santos BA; Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil. Electronic address: bialvesantos@gmail.com., Bastianello Campagnol PC; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., da Cruz AG; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, CEP 20260-100 Rio de Janeiro, Rio de Janeiro, Brazil., Galvão MTEL; Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil., Monteiro RA; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, CEP 20260-100 Rio de Janeiro, Rio de Janeiro, Brazil., Wagner R; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Pollonio MAR; Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2015 Oct; Vol. 76 (Pt 3), pp. 725-734. Date of Electronic Publication: 2015 Jul 03.