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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
J Sci Food Agric. 2019 Dec;99(15):6706-6712. doi: 10.1002/jsfa.9952. Epub 2019 Aug 26.
J Sci Food Agric. 2019.
PMID: 31350779
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl.
da Silva SL, Lorenzo JM, Machado JM, Manfio M, Cichoski AJ, Fries LLM, Morgano MA, Campagnol PCB.
da Silva SL, et al. Among authors: fries llm.
Meat Sci. 2020 Jan;159:107939. doi: 10.1016/j.meatsci.2019.107939. Epub 2019 Sep 3.
Meat Sci. 2020.
PMID: 31513991
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Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.
da Silva SL, Amaral JT, Ribeiro M, Sebastião EE, Vargas C, de Lima Franzen F, Schneider G, Lorenzo JM, Fries LLM, Cichoski AJ, Campagnol PCB.
da Silva SL, et al. Among authors: fries llm.
Meat Sci. 2019 Mar;149:141-148. doi: 10.1016/j.meatsci.2018.11.020. Epub 2018 Nov 28.
Meat Sci. 2019.
PMID: 30528718
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Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents.
Stefanello RF, Nabeshima EH, Iamanaka BT, Ludwig A, Fries LLM, Bernardi AO, Copetti MV.
Stefanello RF, et al. Among authors: fries llm.
Food Res Int. 2019 Jan;115:90-94. doi: 10.1016/j.foodres.2018.07.044. Epub 2018 Jul 30.
Food Res Int. 2019.
PMID: 30599986
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Important Regulatory Aspects in the Receipt of Animal Products by Food Services.
de Mesquita MO, de Freitas Saccol AL, Mesquita MO, Fries LL, Cesar Tondo E.
de Mesquita MO, et al.
Crit Rev Food Sci Nutr. 2016 Dec 9;56(16):2607-16. doi: 10.1080/10408398.2014.886033.
Crit Rev Food Sci Nutr. 2016.
PMID: 25875352
Review.
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Letter to the editor.
da Silva SL, Amaral JT, Ribeiro M, Sebastião EE, Vargas C, de Lima Franzen F, Schneider G, Lorenzo JM, Fries LLM, Cichoski AJ, Campagnol PCB.
da Silva SL, et al. Among authors: fries llm.
Meat Sci. 2019 May;151:98. doi: 10.1016/j.meatsci.2019.01.012. Epub 2019 Jan 31.
Meat Sci. 2019.
PMID: 30797180
No abstract available.
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Degradation of polychlorinated biphenyls (PCBs) by Staphylococcus xylosus in liquid media and meat mixture.
Leães FL, Daniel AP, Mello GB, Battisti V, Bogusz S Jr, Emanuelli T, Fries LL, Costabeber I.
Leães FL, et al.
Food Chem Toxicol. 2006 Jun;44(6):847-54. doi: 10.1016/j.fct.2005.11.008. Epub 2006 Jan 4.
Food Chem Toxicol. 2006.
PMID: 16387403
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