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J Contreras Castillo

Showing results (11-20 of 47) with videos related to

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Journal of Animal Science|May 29, 2015
Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brineA A Silva, E F Delgado, A R Lobo, et al.
Meat Science|February 23, 2020
Looking at non-sensory factors underlying consumers' perception of smoked baconErick Saldaña, Mariana Marinho Martins, Jorge H Behrens, et al.
Meat Science|September 10, 2018
Descriptive and hedonic sensory perception of Brazilian consumers for smoked baconErick Saldaña, Luiz Saldarriaga, Jorge Cabrera, et al.
Journal of Animal Science|November 22, 2018
Feeding distillers grains to cattle may affect beef tenderness early postmortemFelipe A Ribeiro, Katherine I Domenech-Pérez, Carmen J Contreras-Castillo, et al.
Meat Science|June 9, 2024
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem timesIliani Patinho, Daniel S Antonelo, Eduardo F Delgado, et al.
Meat Science|February 24, 2011
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storageM M Selani, C J Contreras-Castillo, L D Shirahigue, et al.
Meat Science|December 13, 2021
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancerMiriam Mabel Selani, Paulo Henrique Bertucci Ramos, Iliani Patinho, et al.
Molecules (Basel, Switzerland)|June 2, 2021
Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its FractionsCarmen M S Ambrosio, Gloria L Diaz-Arenas, Leidy P A Agudelo, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Reducing the sodium content without modifying the quality of beef burgers by adding micronized saltJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Meat Science|December 4, 2017
A sensometric approach to the development of mortadella with healthier fatsErick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani, et al.
Pageof 5

Showing results (11-20 of 47) with videos related to

Sort By:
Pageof 5
Journal of Animal Science|May 29, 2015
Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brineA A Silva, E F Delgado, A R Lobo, et al.
Meat Science|February 23, 2020
Looking at non-sensory factors underlying consumers' perception of smoked baconErick Saldaña, Mariana Marinho Martins, Jorge H Behrens, et al.
Meat Science|September 10, 2018
Descriptive and hedonic sensory perception of Brazilian consumers for smoked baconErick Saldaña, Luiz Saldarriaga, Jorge Cabrera, et al.
Journal of Animal Science|November 22, 2018
Feeding distillers grains to cattle may affect beef tenderness early postmortemFelipe A Ribeiro, Katherine I Domenech-Pérez, Carmen J Contreras-Castillo, et al.
Meat Science|June 9, 2024
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem timesIliani Patinho, Daniel S Antonelo, Eduardo F Delgado, et al.
Meat Science|February 24, 2011
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storageM M Selani, C J Contreras-Castillo, L D Shirahigue, et al.
Meat Science|December 13, 2021
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancerMiriam Mabel Selani, Paulo Henrique Bertucci Ramos, Iliani Patinho, et al.
Molecules (Basel, Switzerland)|June 2, 2021
Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its FractionsCarmen M S Ambrosio, Gloria L Diaz-Arenas, Leidy P A Agudelo, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Reducing the sodium content without modifying the quality of beef burgers by adding micronized saltJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Meat Science|December 4, 2017
A sensometric approach to the development of mortadella with healthier fatsErick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani, et al.
Pageof 5