Found: 16
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New Strategies for Innovative and Enhanced Meat and Meat Products.
- Published in:
- Foods, 2022, v. 11, n. 5, p. 772, doi. 10.3390/foods11050772
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- Publication type:
- Article
Clean Label Alternatives in Meat Products.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1615, doi. 10.3390/foods10071615
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- Publication type:
- Article
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 560, doi. 10.3390/foods10030560
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- Publication type:
- Article
Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham †.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 535, doi. 10.3390/foods10030535
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- Publication type:
- Article
Sensory Analysis and Consumer Research in New Meat Products Development.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 429, doi. 10.3390/foods10020429
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- Publication type:
- Article
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1044, doi. 10.3390/foods9081044
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- Publication type:
- Article
Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13901
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- Publication type:
- Article
Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13124
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- Publication type:
- Article
Corrigendum to “The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods”.
- Published in:
- BioMed Research International, 2018, v. 2018, p. 1, doi. 10.1155/2018/5189346
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- Publication type:
- Article
The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods.
- Published in:
- BioMed Research International, 2017, v. 2017, p. 1, doi. 10.1155/2017/6353510
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- Publication type:
- Article
IMPACT OF IMPROVED FAT-MEAT PRODUCTS CONSUMPTION ON ANTHROPOMETRIC MARKERS AND NUTRIENT INTAKES OF MALE VOLUNTEERS AT INCREASED CARDIOVASCULAR RISK.
- Published in:
- 2015
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- Publication type:
- journal article
From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products.
- Published in:
- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/4656842
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- Publication type:
- Article
Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality.
- Published in:
- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/1894543
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- Publication type:
- Article
Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk.
- Published in:
- Journal of Physiology & Biochemistry, 2016, v. 72, n. 4, p. 669, doi. 10.1007/s13105-016-0505-5
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- Publication type:
- Article
Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study.
- Published in:
- 2014
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- Publication type:
- Journal Article
Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study.
- Published in:
- European Journal of Nutrition, 2014, v. 53, n. 1, p. 83, doi. 10.1007/s00394-013-0502-1
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- Publication type:
- Article