Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2018 | 1 |
2019 | 1 |
2020 | 2 |
2021 | 1 |
2022 | 1 |
2023 | 1 |
2024 | 1 |
Search Results
6 results
Results by year
Filters applied: . Clear all
It looks like you are searching for an author.
Results are currently sorted by Best Match. To see the newest results first,
change the sort order to Most Recent.
Page 1
Grape skin flour obtained from wine processing as an antioxidant in beef burgers.
Meat Sci. 2022 Dec;194:108963. doi: 10.1016/j.meatsci.2022.108963. Epub 2022 Sep 5.
Meat Sci. 2022.
PMID: 36084488
Free article.
Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract.
Gotardo LRM, Carvalho FAL, Gomes Quirino DJ, Favaro-Trindade CS, Alencar SM, Oliveira AL, Trindade MA.
Gotardo LRM, et al. Among authors: carvalho fal.
Foods. 2023 Dec 9;12(24):4419. doi: 10.3390/foods12244419.
Foods. 2023.
PMID: 38137222
Free PMC article.
Item in Clipboard
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions.
Barros JC, Munekata PES, de Carvalho FAL, Domínguez R, Trindade MA, Pateiro M, Lorenzo JM.
Barros JC, et al. Among authors: de carvalho fal.
Meat Sci. 2021 Mar;173:108396. doi: 10.1016/j.meatsci.2020.108396. Epub 2020 Nov 30.
Meat Sci. 2021.
PMID: 33288362
Item in Clipboard
Interaction between residual feed intake and thermal environment on performance, nitrogen balance, ingestive behavior and carcass yield of dorper lambs.
Queiroz de Carvalho DT, Marques Ferreira BJ, Matos JC, Nascimento Ramos EJ, Gois GC, Leandro de Carvalho FA, Torres de Souza Rodrigues R, Menezes DR, Ávila Queiroz MA, Di Mambro Ribeiro CV.
Queiroz de Carvalho DT, et al. Among authors: leandro de carvalho fa.
J Therm Biol. 2024 Jan;119:103802. doi: 10.1016/j.jtherbio.2024.103802. Epub 2024 Feb 6.
J Therm Biol. 2024.
PMID: 38340466
Item in Clipboard
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimarães J, Trindade MA.
Carvalho LT, et al. Among authors: de carvalho fal.
Meat Sci. 2019 Jan;147:53-59. doi: 10.1016/j.meatsci.2018.08.010. Epub 2018 Aug 27.
Meat Sci. 2019.
PMID: 30196201
Item in Clipboard
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.
Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM.
Carvalho Barros J, et al. Among authors: de carvalho fal.
Foods. 2020 Jan 3;9(1):44. doi: 10.3390/foods9010044.
Foods. 2020.
PMID: 31947797
Free PMC article.
Item in Clipboard
Cite
Cite