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J Contreras Castillo

Showing results (21-30 of 47) with videos related to

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Food Research International (Ottawa, Ont.)|May 28, 2018
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter culturesMarcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageingPriscila R Dos Santos-Donado, Carlos M Donado-Pestana, Francisco A Ossamu Tanaka, et al.
Journal of Food Science and Technology|February 3, 2018
Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental designErick Saldaña, Raúl Siche, Jair Sebastião da Silva Pinto, et al.
Meat Science|March 5, 2018
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristicsErick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, et al.
Frontiers in Microbiology|September 15, 2022
Exploring the effect of a microencapsulated citrus essential oil on <i>in vitro</i> fermentation kinetics of pig gut microbiotaCarmen M S Ambrosio, Izabella D Alvim, Caifang Wen, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 21, 2019
Determination of ractopamine residue in tissues and urine from pig fed meat and bone mealCarolina N Aroeira, Vivian Feddern, Vanessa Gressler, et al.
Meat Science|November 10, 2019
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgersJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Scientific Reports|November 29, 2019
Unraveling the selective antibacterial activity and chemical composition of citrus essential oilsCarmen M S Ambrosio, Natália Y Ikeda, Alberto C Miano, et al.
Meat Science|June 12, 2021
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked baconThais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, et al.
International Journal of Food Microbiology|January 27, 2026
Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf lifeSávio Sandes, Naiara Figueiredo, Sumaia Pires, et al.
Pageof 5

Showing results (21-30 of 47) with videos related to

Sort By:
Pageof 5
Food Research International (Ottawa, Ont.)|May 28, 2018
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter culturesMarcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageingPriscila R Dos Santos-Donado, Carlos M Donado-Pestana, Francisco A Ossamu Tanaka, et al.
Journal of Food Science and Technology|February 3, 2018
Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental designErick Saldaña, Raúl Siche, Jair Sebastião da Silva Pinto, et al.
Meat Science|March 5, 2018
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristicsErick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, et al.
Frontiers in Microbiology|September 15, 2022
Exploring the effect of a microencapsulated citrus essential oil on <i>in vitro</i> fermentation kinetics of pig gut microbiotaCarmen M S Ambrosio, Izabella D Alvim, Caifang Wen, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 21, 2019
Determination of ractopamine residue in tissues and urine from pig fed meat and bone mealCarolina N Aroeira, Vivian Feddern, Vanessa Gressler, et al.
Meat Science|November 10, 2019
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgersJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Scientific Reports|November 29, 2019
Unraveling the selective antibacterial activity and chemical composition of citrus essential oilsCarmen M S Ambrosio, Natália Y Ikeda, Alberto C Miano, et al.
Meat Science|June 12, 2021
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked baconThais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, et al.
International Journal of Food Microbiology|January 27, 2026
Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf lifeSávio Sandes, Naiara Figueiredo, Sumaia Pires, et al.
Pageof 5