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Lista de obras de Carmen J. Contreras-Castillo

A sensometric approach to the development of mortadella with healthier fats.

artículo científico publicado en 2017

Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine

artículo científico publicado en 2015

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

artículo científico publicado en 2023

Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

artículo científico publicado en 2018

Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal

scientific article published on 20 February 2019

Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins

artículo científico publicado en 2017

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

artículo científico publicado en 2015

Electrical stunning, hot boning, and quality of chicken breast meat

artículo científico publicado en 2001

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef ⬇️

artículo científico publicado el 26 de octubre de 2012

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

artículo científico publicado en 2019

Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)

scientific article published on 03 August 2018

Occurrence of Escherichia coli O157:H7 in hamburgers produced in Brazil

scientific article published on 01 November 1999

Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design.

artículo científico publicado en 2018

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

artículo científico publicado en 2016

Pleiotropic Genes Affecting Carcass Traits in Bos indicus (Nellore) Cattle Are Modulators of Growth.

artículo científico publicado en 2016

Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

artículo científico publicado en 2014

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

artículo científico publicado en 2019

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

artículo científico publicado en 2018

Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger

artículo científico publicado en 2019

Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide

Technological, sensory and microbiological impacts of sodium reduction in frankfurters

artículo científico publicado en 2015

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

artículo científico publicado en 2015

Wine industry residue as antioxidant in cooked chicken meat

article by Ligianne Din Shirahigue et al published 12 April 2010 in International Journal of Food Science and Technology

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage ⬇️

artículo científico publicado el 28 de enero de 2011

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