Olegario LS - Search Results

1

Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.).

de Morais JS, Cabral L, Bezerril FF, Uhlmann LO, Dos Santos Lima M, Noronha MF, Dos Santos SA, Madruga MS, Olegario LS, Wagner R, Sant'Ana AS, Magnani M. de Morais JS, et al. Among authors: olegario ls. Food Res Int. 2023 Nov;173(Pt 1):113233. doi: 10.1016/j.foodres.2023.113233. Epub 2023 Jul 7. Food Res Int. 2023. PMID: 37803548

2

Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking.

Olegario LS, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Olegario LS, et al. Food Res Int. 2020 Nov;137:109342. doi: 10.1016/j.foodres.2020.109342. Epub 2020 May 19. Food Res Int. 2020. PMID: 33233051

3

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing.

Lima JL, Assis BBT, Arcanjo NMO, Galvão MS, Olegário LS, Bezerra TKA, Madruga MS. Lima JL, et al. Among authors: olegario ls. J Food Sci. 2020 Apr;85(4):1114-1124. doi: 10.1111/1750-3841.15068. Epub 2020 Mar 17. J Food Sci. 2020. PMID: 32180227

4

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

Olegario LS, González-Mohino A, Estevéz M, Madruga MS, Ventanas S. Olegario LS, et al. J Sci Food Agric. 2023 Aug 15;103(10):4934-4943. doi: 10.1002/jsfa.12571. Epub 2023 Apr 10. J Sci Food Agric. 2023. PMID: 36965131

5

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.

Cavalcante da Rocha T, de Carvalho LM, Soares AJ, Coutinho DG, Olegario LS, de Sousa Galvão M, Estévez M, Madruga MS. Cavalcante da Rocha T, et al. Among authors: olegario ls. J Sci Food Agric. 2020 Apr;100(6):2630-2637. doi: 10.1002/jsfa.10292. Epub 2020 Feb 11. J Sci Food Agric. 2020. PMID: 31975388

6

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage.

Lima JL, Assis BBT, Olegario LS, Galvão MS, Soares ÁJ, Arcanjo NMO, González-Mohino A, Bezerra TKA, Madruga MS. Lima JL, et al. Among authors: olegario ls. Poult Sci. 2021 Aug;100(8):101178. doi: 10.1016/j.psj.2021.101178. Epub 2021 Apr 11. Poult Sci. 2021. PMID: 34174569 Free PMC article.

7

Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control.

Olegário LS, Andrade JKS, Andrade GRS, Denadai M, Cavalcanti RL, da Silva MAAP, Narain N. Olegário LS, et al. Food Res Int. 2019 Sep;123:481-502. doi: 10.1016/j.foodres.2019.04.004. Epub 2019 May 13. Food Res Int. 2019. PMID: 31284998

8

New findings of edible oil characterization by ultrasonic parameters.

Jiménez A, Rufo M, Paniagua J, González-Mohino A, Olegario LS. Jiménez A, et al. Among authors: olegario ls. Food Chem. 2022 Apr 16;374:131721. doi: 10.1016/j.foodchem.2021.131721. Epub 2021 Nov 30. Food Chem. 2022. PMID: 34871849 Free article.

9

Authentication of pure and adulterated edible oils using non-destructive ultrasound.

Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Jiménez A, et al. Among authors: olegario ls. Food Chem. 2023 Dec 15;429:136820. doi: 10.1016/j.foodchem.2023.136820. Epub 2023 Jul 31. Food Chem. 2023. PMID: 37531872 Free article.

10

Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS).

González-Mohino A, Ventanas S, Estévez M, Olegario LS. González-Mohino A, et al. Among authors: olegario ls. Foods. 2021 Aug 25;10(9):1983. doi: 10.3390/foods10091983. Foods. 2021. PMID: 34574093 Free PMC article.

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