Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Vidal VAS"'
Autor:
Vidal VAS; NTNU-Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Trondheim, Norway., Jensen IJ; NTNU-Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Trondheim, Norway., Sandbakk Ø; NTNU-Norwegian University of Science and Technology, Department of Neuromedicine and Movement Science, Centre for Elite Sports Research, Trondheim, Norway., Haugnes P; NTNU-Norwegian University of Science and Technology, Department of Neuromedicine and Movement Science, Centre for Elite Sports Research, Trondheim, Norway., Austeen MW; EnergonX AS, Trondheim, Norway., Gjeldnes R; EnergonX AS, Trondheim, Norway., Svihus B; Norwegian University of Life Sciences, Faculty of Biosciences, Ås, Norway., Lerfall J; NTNU-Norwegian University of Science and Technology, Department of Biotechnology and Food Science, Trondheim, Norway.
Publikováno v:
Nutrition research reviews [Nutr Res Rev] 2024 Sep 26, pp. 1-14. Date of Electronic Publication: 2024 Sep 26.
Autor:
do Nacimento R; State University of Campinas, (UNICAMP), School of Food Engineering, Cidade Universitária Zeferino Vaz, São Paulo, Brazil., Vidal VAS; State University of Campinas, (UNICAMP), School of Food Engineering, Cidade Universitária Zeferino Vaz, São Paulo, Brazil.; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway., de Souza Paglarini C; State University of Campinas, (UNICAMP), School of Food Engineering, Cidade Universitária Zeferino Vaz, São Paulo, Brazil.; Department of Food Engineering, School of Architecture and Engineering, Mato Grosso State University, Barra do Bugres, Brazil.; Department of Food and Nutrition, School of Nutrition, Federal University of Mato Grosso, Cuiabá, Brazil., Munekata PES; Centro Tecnológico de la Carne de Galicia, Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Ourense, Spain.; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain., Barros JC; State University of Campinas, (UNICAMP), School of Food Engineering, Cidade Universitária Zeferino Vaz, São Paulo, Brazil., Cristianini M; State University of Campinas, (UNICAMP), School of Food Engineering, Cidade Universitária Zeferino Vaz, São Paulo, Brazil., Pollonio MAR; State University of Campinas, (UNICAMP), School of Food Engineering, Cidade Universitária Zeferino Vaz, São Paulo, Brazil.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jan 30; Vol. 104 (2), pp. 1207-1212. Date of Electronic Publication: 2023 Oct 05.
Autor:
Paglarini CS; Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil., Vidal VAS; Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil; Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain. Electronic address: v143881@dac.unicamp.br., Neri-Numa IA; Department of Food Science, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil., Pastore GM; Department of Food Science, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil., Pollonio MAR; Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Feb; Vol. 164, pp. 112358. Date of Electronic Publication: 2022 Dec 25.
Autor:
Auriema BE; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil. Electronic address: bruna_bea@yahoo.com.br., Correa FJ; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil., Silva R; Universidade Federal Fluminense, Niterói 24220-000, Rio de Janeiro, Brazil., Soares PTS; Federal Institute of Education, Science and Technology of Rio de Janeiro - Campus Maracanã, Brazil., Lima AL; Instituto Federal do Rio de Janeiro, Pinheiral 27197-000, Rio de Janeiro, Brazil., Vidal VAS; Universidade Estadual de Campinas, Campinas 13083-970, São Paulo, Brazil; Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain., Raices RSL; Federal Institute of Education, Science and Technology of Rio de Janeiro - Campus Maracanã, Brazil., Pollonio MAR; Universidade Estadual de Campinas, Campinas 13083-970, São Paulo, Brazil., Luchese RH; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil., Esmerino EA; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil; Universidade Federal Fluminense, Niterói 24220-000, Rio de Janeiro, Brazil; Federal Institute of Education, Science and Technology of Rio de Janeiro - Campus Maracanã, Brazil. Electronic address: eaesmerino@ufrrj.br., Mathias SP; Universidade Federal Rural do Rio de Janeiro, Seropédica 23890-000, Rio de Janeiro, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Feb; Vol. 152, pp. 110890. Date of Electronic Publication: 2021 Dec 14.
Autor:
Paglarini CS; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil., Vidal VAS; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil., Ozaki MM; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil., Ribeiro APB; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil., Bernardinelli OD; Institute of Chemistry, University of Campinas, Campinas, Brazil., Câmara AKFI; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil., Herrero AM; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, Madrid, Spain., Ruiz-Capillas C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, Madrid, Spain., Sabadini E; Institute of Chemistry, University of Campinas, Campinas, Brazil., Pollonio MAR; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2022 Jan; Vol. 28 (1), pp. 3-14. Date of Electronic Publication: 2021 Jan 17.
Autor:
Paglarini CS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil., Vidal VAS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil., Martini S; Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah, USA., Cunha RL; Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil., Pollonio MAR; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (3), pp. 640-655. Date of Electronic Publication: 2020 Oct 01.
Autor:
Vidal VAS; Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain., Munekata PES; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain., Pollonio MAR; Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (13), pp. 2194-2206. Date of Electronic Publication: 2020 Jun 04.
Autor:
Paglarini CS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil., Vidal VAS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil., Dos Santos M; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil., Coimbra LO; Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil., Esmerino EA; Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil; Federal Rural University of Rio de Janeiro (UFRRJ), Food Technology Department, Rodovia BR 465, Km 07, s/n - Zona Rural, Seropédica, Brazil., Cruz AG; Federal Rural University of Rio de Janeiro (UFRRJ), Food Technology Department, Rodovia BR 465, Km 07, s/n - Zona Rural, Seropédica, Brazil., Pollonio MAR; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, Brazil. Electronic address: pollonio@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jun; Vol. 132, pp. 109066. Date of Electronic Publication: 2020 Feb 04.
Autor:
Câmara AKFI; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil., Vidal VAS; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil., Santos M; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil., Bernardinelli OD; Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil., Sabadini E; Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-970 Campinas, São Paulo, Brazil., Pollonio MAR; Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitária Zeferino Vaz City, 13083-862 Campinas, São Paulo, Brazil. Electronic address: pollonio@unicamp.br.
Publikováno v:
Meat science [Meat Sci] 2020 May; Vol. 163, pp. 108085. Date of Electronic Publication: 2020 Feb 11.
Autor:
Vidal VAS; Universidade Estadual de Campinas, Campinas, São Paulo, Brazil. Electronic address: v143881@dac.unicamp.br., Paglarini CS; Universidade Estadual de Campinas, Campinas, São Paulo, Brazil., Freitas MQ; Universidade Federal Fluminense, Faculdade de Veterinária, Niterói, Rio de Janeiro, Brazil., Coimbra LO; Instituto Federal de Educação do Rio de Janeiro, Rio de Janeiro, Brazil., Esmerino EA; Universidade Federal Fluminense, Faculdade de Veterinária, Niterói, Rio de Janeiro, Brazil., Pollonio MAR; Universidade Estadual de Campinas, Campinas, São Paulo, Brazil., Cruz AG; Instituto Federal de Educação do Rio de Janeiro, Rio de Janeiro, Brazil.
Publikováno v:
Meat science [Meat Sci] 2020 Mar; Vol. 161, pp. 108000. Date of Electronic Publication: 2019 Nov 02.