Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Bruna L Rodrigues"'
Autor:
Denes K. A. Rosario, Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, Carlos A. Conte-Junior
Publikováno v:
Foods, Vol 9, Iss 4, p 536 (2020)
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters
Externí odkaz:
https://doaj.org/article/7571ee989a5d40098fd7cff7848424a3
Autor:
Maria Lúcia Guerra Monteiro, Anna Carolina Vilhena da Cruz Silva Canto, Bruna L Rodrigues, Carlos Adam Conte-Junior, Marion Peireira da Costa
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 591-598 (2020)
This study aimed to evaluate and compare the proximate composition and fatty acids (FA) profile of four fish species Piaractus mesopotamicus (PM), Colossoma macropomum (CM), Piaractus mesopotamicus X Colossoma macropomum (PC) and Piaractus brachypomu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5748618dc27ccbc1672a8ad5348b62bc
https://doaj.org/article/44e769cbf7ce4761aab9002774200202
https://doaj.org/article/44e769cbf7ce4761aab9002774200202
Publikováno v:
Critical reviews in food science and nutrition. 61(7)
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe25c413938d5d72b8a3fb8e494d82af
https://pubmed.ncbi.nlm.nih.gov/32319303
https://pubmed.ncbi.nlm.nih.gov/32319303
Autor:
Bruna L Rodrigues, Yago A. A. Bernardo, Yhan S. Mutz, Jéssica Diogo Baltar, Denes K. A. Rosario, Patrícia Campos Bernardes, Carlos Adam Conte-Junior, Mario Estévez, Maraysa R. Furtado
Publikováno v:
Foods
Foods, Vol 9, Iss 536, p 536 (2020)
Volume 9
Issue 4
Foods, Vol 9, Iss 536, p 536 (2020)
Volume 9
Issue 4
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ae5873b882f4f79f9b6653d7e590f22
http://europepmc.org/articles/PMC7231182
http://europepmc.org/articles/PMC7231182
Autor:
Padma Ambalam, Elif Arici, Levent Bat, María J. Beriain, Eleftherios Bonos, Anil K. Chauhan, Efterpi Christaki, Carlos A. Conte-Junior, Marion P. Costa, Fabien De Meester, Stelios G. Deligeorgis, Irene Dini, Mukesh Doble, Anna Fabisiak, Jan Fedacko, Panagiota Florou-Paneri, Beatriz S. Frasao, Ilias Giannenas, Inmaculada Gómez, Anna Gvozdjakova, Imen Hamed, Krasimira Hristova, Francisco C. Ibáñez, Arunporn Itharat, Kamsiah Jaarin, Mariusz Jaworski, Indrani Kalkan, Yusof Kamisah, Elżbieta Kompanowska-Jezierska, Norliana Masbah, Sanjay Mishra, Pavlos Nisianakis, Krzysztof H. Olszyński, Ekasit Onsaard, Ana I. Ordóñez, Fatih Özogul, Enzo Perri, Maya Raman, Bruna L. Rodrigues, Domenico Rongai, Nadia Sabatini, Ioannis Sarakatsianos, M. Victoria Sarriés, Panagiotis E. Simitzis, Meenakshi Singh, Ram B. Singh, Ravi P. Singh, Ayşe Sonay Türkmen, Toru Takahashi, Gopalan Viswanathan, Douglas W. Wilson
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::443cbe2fa5909bbd897fbc0f250b939f
https://doi.org/10.1016/b978-0-12-811442-1.00019-5
https://doi.org/10.1016/b978-0-12-811442-1.00019-5
