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J Contreras Castillo

Showing results (1-10 of 47) with videos related to

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Journal of Food Science and Technology|March 3, 2020
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burgerErick Saldaña, Juan Serrano-León, Miriam Mabel Selani, et al.
Revista Alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)|July 11, 2000
[Economic study on asthma in Mexico]M Cavazos Galván, J Contreras Castillo, E Martínez Llano, et al.
Journal of Applied Microbiology|April 10, 2020
In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosusC M S Ambrosio, C J Contreras-Castillo, E M Da Gloria
Meat Science|December 2, 2015
The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beefC J Contreras-Castillo, D Lomiwes, G Wu, et al.
Meat Science|April 29, 2017
Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteinsJuan D Rios-Mera, Jair Sebastião da Silva Pinto, Carmen J Contreras-Castillo
Journal of Food Science and Technology|April 21, 2015
Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chickenMarcio Aurelio de Almeida, Nilda Doris Montes Villanueva, José Ricardo Gonçalves, et al.
Meat Science|January 2, 2021
Modification of NaCl structure as a sodium reduction strategy in meat products: An overviewJuan D Rios-Mera, Miriam M Selani, Iliani Patinho, et al.
Meat Science|March 24, 2021
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristicsJuan D Rios-Mera, Erick Saldaña, Iliani Patinho, et al.
Meat Science|May 25, 2021
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contextsMariana Marinho Martins, Erick Saldaña, Ana Clara Bortoluzzi Teixeira, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cutsIliani Patinho, Cecylyana Leite Cavalcante, Erick Saldaña, et al.
Pageof 5

Showing results (1-10 of 47) with videos related to

Sort By:
Pageof 5
Journal of Food Science and Technology|March 3, 2020
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burgerErick Saldaña, Juan Serrano-León, Miriam Mabel Selani, et al.
Revista Alergia Mexico (Tecamachalco, Puebla, Mexico : 1993)|July 11, 2000
[Economic study on asthma in Mexico]M Cavazos Galván, J Contreras Castillo, E Martínez Llano, et al.
Journal of Applied Microbiology|April 10, 2020
In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosusC M S Ambrosio, C J Contreras-Castillo, E M Da Gloria
Meat Science|December 2, 2015
The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beefC J Contreras-Castillo, D Lomiwes, G Wu, et al.
Meat Science|April 29, 2017
Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteinsJuan D Rios-Mera, Jair Sebastião da Silva Pinto, Carmen J Contreras-Castillo
Journal of Food Science and Technology|April 21, 2015
Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chickenMarcio Aurelio de Almeida, Nilda Doris Montes Villanueva, José Ricardo Gonçalves, et al.
Meat Science|January 2, 2021
Modification of NaCl structure as a sodium reduction strategy in meat products: An overviewJuan D Rios-Mera, Miriam M Selani, Iliani Patinho, et al.
Meat Science|March 24, 2021
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristicsJuan D Rios-Mera, Erick Saldaña, Iliani Patinho, et al.
Meat Science|May 25, 2021
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contextsMariana Marinho Martins, Erick Saldaña, Ana Clara Bortoluzzi Teixeira, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cutsIliani Patinho, Cecylyana Leite Cavalcante, Erick Saldaña, et al.
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