Ivanor Nunes do Prado - Search Results

Year	Number of Results
2006	1
2013	1
2014	1
2015	2
2016	3
2017	2
2018	2
2019	2
2020	5
2021	5
2022	3
2023	1
2024	0

1

Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage.

Alexandre S, Vital ACP, Mottin C, do Prado RM, Ornaghi MG, Ramos TR, Guerrero A, Pilau EJ, do Prado IN. Alexandre S, et al. Among authors: do prado in. J Food Sci Technol. 2021 Oct;58(10):3835-3843. doi: 10.1007/s13197-020-04844-1. Epub 2020 Oct 22. J Food Sci Technol. 2021. PMID: 34471307 Free PMC article.

2

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil.

Magalhaes DR, Maza MT, Prado IND, Fiorentini G, Kirinus JK, Campo MDM. Magalhaes DR, et al. Among authors: prado ind. Foods. 2022 Jan 5;11(1):129. doi: 10.3390/foods11010129. Foods. 2022. PMID: 35010255 Free PMC article.

3

Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display.

Pelaes Vital AC, Guerrero A, Guarnido P, Cordeiro Severino I, Olleta JL, Blasco M, Nunes do Prado I, Maggi F, Campo MDM. Pelaes Vital AC, et al. Among authors: nunes do prado i. Foods. 2021 Jan 27;10(2):263. doi: 10.3390/foods10020263. Foods. 2021. PMID: 33513927 Free PMC article.

4

Improvements in the quality of meat from beef cattle fed natural additives.

Ornaghi MG, Guerrero A, Vital ACP, de Souza KA, Passetti RAC, Mottin C, de Araújo Castilho R, Sañudo C, do Prado IN. Ornaghi MG, et al. Among authors: do prado in. Meat Sci. 2020 May;163:108059. doi: 10.1016/j.meatsci.2020.108059. Epub 2020 Jan 15. Meat Sci. 2020. PMID: 32006811

5

Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed.

Bonin E, Avila VD, Carvalho VM, Cardoso MAP, Matos AM, Ramos AVG, Cabral MRP, Baldoqui DC, Sarragiotto MH, Filho BAA, Prado IND. Bonin E, et al. Among authors: prado ind. J Food Sci. 2023 Nov;88(11):4639-4652. doi: 10.1111/1750-3841.16739. Epub 2023 Sep 27. J Food Sci. 2023. PMID: 37755709

6

Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour?

Eiras CE, Prunier A, Meteau K, do Prado IN, Prache S. Eiras CE, et al. Among authors: do prado in. Animal. 2022 Aug;16(8):100610. doi: 10.1016/j.animal.2022.100610. Epub 2022 Aug 5. Animal. 2022. PMID: 35939859 Free article.

7

Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin.

Mottin C, Ornaghi MG, Carvalho VM, Guerrero A, Vital ACP, Ramos TR, Bonin E, Lana de Araújo F, de Araújo Castilho R, do Prado IN. Mottin C, et al. Among authors: do prado in. J Sci Food Agric. 2022 Feb;102(3):1271-1280. doi: 10.1002/jsfa.11465. Epub 2021 Aug 21. J Sci Food Agric. 2022. PMID: 34358347

8

Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils.

Torrecilhas JA, Ornaghi MG, Passetti RAC, Mottin C, Guerrero A, Ramos TR, Vital ACP, Sañudo C, Malheiros EB, Prado IND. Torrecilhas JA, et al. Among authors: prado ind. Meat Sci. 2021 Apr;174:108412. doi: 10.1016/j.meatsci.2020.108412. Epub 2020 Dec 16. Meat Sci. 2021. PMID: 33388718

9

Number of consumers and days of display necessary for the assessment of meat colour acceptability.

Passetti RAC, Resconi VC, Çakmakçı C, Del Mar Campo M, Kirinus JK, Passetti LCG, Guerrero A, do Prado IN, Sañudo C. Passetti RAC, et al. Among authors: do prado in. Food Res Int. 2019 Jul;121:387-393. doi: 10.1016/j.foodres.2019.03.036. Epub 2019 Mar 16. Food Res Int. 2019. PMID: 31108761 Free article.

10

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils.

Vital ACP, Guerrero A, Kempinski EMBC, Monteschio JO, Sary C, Ramos TR, Campo MDM, Prado IND. Vital ACP, et al. Among authors: prado ind. Meat Sci. 2018 Sep;143:153-158. doi: 10.1016/j.meatsci.2018.04.035. Epub 2018 May 4. Meat Sci. 2018. PMID: 29753217

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