Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Bastianello

Showing results (341-350 of 427) with videos related to

Pageof 43
Sort By:
Meat Science|April 25, 2026
Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork battersMarina da Silva, Bianca Campos Casarin, Jaqueline Graziela de Oliveira Zucheto, et al.
Foods (Basel, Switzerland)|September 28, 2023
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory PropertiesPamela Cristiele Oliveira Trindade, Bibiana Alves Dos Santos, Géssica Hollweg, et al.
Magma (New York, N.Y.)|October 19, 2021
Deep learning for automatic segmentation of thigh and leg musclesAbramo Agosti, Enea Shaqiri, Matteo Paoletti, et al.
Foods (Basel, Switzerland)|October 16, 2025
Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken BreastSuelen Priscila Santos, Silvino Sasso Robalo, Monica Voss, et al.
AJNR. American Journal of Neuroradiology|July 5, 2008
Contrast-enhanced MR imaging of brain lesions: a large-scale intraindividual crossover comparison of gadobenate dimeglumine versus gadodiamideH A Rowley, G Scialfa, P-y Gao, et al.
The Journal of Nutritional Biochemistry|February 16, 2023
Caffeic acid attenuates neuroinflammation and cognitive impairment in streptozotocin-induced diabetic rats: Pivotal role of the cholinergic and purinergic signaling pathwaysMilagros Fanny Vera Castro, Charles Elias Assmann, Naiara Stefanello, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform coolingDiego Rafael Martins Flores, Carla Cristina Bauermann Brasil, Paulo Cezar Bastianello Campagnol, et al.
Neurological Sciences : Official Journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology|July 6, 2013
Guidelines from The Italian Neurological and Neuroradiological Societies for the use of magnetic resonance imaging in daily life clinical practice of multiple sclerosis patientsMassimo Filippi, Maria A Rocca, Stefano Bastianello, et al.
Meat Science|January 26, 2023
Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminaseWanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mirian Dos Santos, et al.
Meat Science|July 14, 2020
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oilsRosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, et al.
Pageof 43

Showing results (341-350 of 427) with videos related to

Sort By:
Pageof 43
Meat Science|April 25, 2026
Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork battersMarina da Silva, Bianca Campos Casarin, Jaqueline Graziela de Oliveira Zucheto, et al.
Foods (Basel, Switzerland)|September 28, 2023
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory PropertiesPamela Cristiele Oliveira Trindade, Bibiana Alves Dos Santos, Géssica Hollweg, et al.
Magma (New York, N.Y.)|October 19, 2021
Deep learning for automatic segmentation of thigh and leg musclesAbramo Agosti, Enea Shaqiri, Matteo Paoletti, et al.
Foods (Basel, Switzerland)|October 16, 2025
Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken BreastSuelen Priscila Santos, Silvino Sasso Robalo, Monica Voss, et al.
AJNR. American Journal of Neuroradiology|July 5, 2008
Contrast-enhanced MR imaging of brain lesions: a large-scale intraindividual crossover comparison of gadobenate dimeglumine versus gadodiamideH A Rowley, G Scialfa, P-y Gao, et al.
The Journal of Nutritional Biochemistry|February 16, 2023
Caffeic acid attenuates neuroinflammation and cognitive impairment in streptozotocin-induced diabetic rats: Pivotal role of the cholinergic and purinergic signaling pathwaysMilagros Fanny Vera Castro, Charles Elias Assmann, Naiara Stefanello, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform coolingDiego Rafael Martins Flores, Carla Cristina Bauermann Brasil, Paulo Cezar Bastianello Campagnol, et al.
Neurological Sciences : Official Journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology|July 6, 2013
Guidelines from The Italian Neurological and Neuroradiological Societies for the use of magnetic resonance imaging in daily life clinical practice of multiple sclerosis patientsMassimo Filippi, Maria A Rocca, Stefano Bastianello, et al.
Meat Science|January 26, 2023
Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminaseWanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mirian Dos Santos, et al.
Meat Science|July 14, 2020
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oilsRosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, et al.
Pageof 43