Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Yago A. A. Bernardo"'
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:
Yago A. A. Bernardo, Denes K. A. do Rosario, Yhan S. Mutz, Vinícius S. Castro, Carlos A. Conte‐Junior
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d5a136a73e7d157820a489f92e6984a
https://doi.org/10.1111/jfpe.14188
https://doi.org/10.1111/jfpe.14188
Autor:
Maria Lúcia Guerra Monteiro, Sérgio Borges Mano, Denes K. A. Rosario, Yago A. A. Bernardo, Isabella Fernandes Delgado, Carlos Adam Conte-Junior
Publikováno v:
Food Analytical Methods. 15:144-156
Texture profile analysis (TPA) is widely used to evaluate instrumental texture of fish fillets. However, different TPA setting conditions are the main limiting factor for its use as an official method of quality monitoring. Therefore, this study aime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71848be89e5cee268b9737c468dd8ed7
https://doi.org/10.1007/s12161-021-02095-0
https://doi.org/10.1007/s12161-021-02095-0
Publikováno v:
Food Reviews International. 39:320-333
Ultrasound is an emerging non-thermal and environment-friendly technology with high potential applications for milk and dairy products. However, several bacterial factors still limited industrial a...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da640fa6f4d0e228c0494cbb3c56a47e
https://doi.org/10.1080/87559129.2021.1906696
https://doi.org/10.1080/87559129.2021.1906696
Publikováno v:
Medicina, Vol 57, Iss 596, p 596 (2021)
Medicina
Medicina
Background and Objectives: To perform a retrospective report on the lethality of COVID-19 in different realities in the city of Rio de Janeiro (RJ). Materials and Methods: We accomplished an observational study by collecting the data about total conf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0567a07756782f04daffe2c3d81ea9ff
https://www.mdpi.com/1648-9144/57/6/596
https://www.mdpi.com/1648-9144/57/6/596
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:
Isabella Fernandes Delgado, Denes K. A. Rosario, Yago A. A. Bernardo, Carlos Adam Conte-Junior
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 19(5)
Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f943c4b51a9e9882f947ff50c57d587
https://pubmed.ncbi.nlm.nih.gov/33336975
https://pubmed.ncbi.nlm.nih.gov/33336975
Autor:
Yago A. A. Bernardo, Andreja Rajkovic, Patrícia Campos Bernardes, Denes K. A. Rosario, Brijesh K. Tiwari, Yhan S. Mutz, Carlos Adam Conte-Junior
Publikováno v:
International Journal of Food Microbiology. 309:108328
Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66330512e667e8c2b03e4e1ebe2b1937
https://doi.org/10.1016/j.ijfoodmicro.2019.108328
https://doi.org/10.1016/j.ijfoodmicro.2019.108328