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J Contreras Castillo

Showing results (41-50 of 47) with videos related to

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Journal of Dairy Science|May 2, 2017
Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plantsMarjory Xavier Rodrigues, Nathália Cristina Cirone Silva, Júlia Hellmeister Trevilin, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foodsIliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Foods (Basel, Switzerland)|February 10, 2024
Impact of Micronized Salt in Reducing the Sodium Content in Fresh SausagesChimenes D L de Araújo, Monique M Krauskopf, João A S Manzi, et al.
Food Research International (Ottawa, Ont.)|November 1, 2025
Reducing NaCl in beef burgers using ultrasound and micronized salt: Effects on hedonic and sensory perception, technological, and textural characteristicsChimenes Leal de Araújo, Milagros Maribel Coaguila Gonza, Monique Marcondes Krauskopf, et al.
Meat Science|March 18, 2020
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf lifeThais Cardoso Merlo, Jéssica da Cruz Antonio, Taciana Villela Savian, et al.
Plos One|July 14, 2016
Pleiotropic Genes Affecting Carcass Traits in Bos indicus (Nellore) Cattle Are Modulators of GrowthAnirene G T Pereira, Yuri T Utsunomiya, Marco Milanesi, et al.
Meat Science|September 18, 2022
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beefDaniel S Antonelo, Priscila R Dos Santos-Donado, Christina R Ferreira, et al.
Pageof 5

Showing results (41-50 of 47) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 47 results.
Journal of Dairy Science|May 2, 2017
Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plantsMarjory Xavier Rodrigues, Nathália Cristina Cirone Silva, Júlia Hellmeister Trevilin, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foodsIliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Foods (Basel, Switzerland)|February 10, 2024
Impact of Micronized Salt in Reducing the Sodium Content in Fresh SausagesChimenes D L de Araújo, Monique M Krauskopf, João A S Manzi, et al.
Food Research International (Ottawa, Ont.)|November 1, 2025
Reducing NaCl in beef burgers using ultrasound and micronized salt: Effects on hedonic and sensory perception, technological, and textural characteristicsChimenes Leal de Araújo, Milagros Maribel Coaguila Gonza, Monique Marcondes Krauskopf, et al.
Meat Science|March 18, 2020
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf lifeThais Cardoso Merlo, Jéssica da Cruz Antonio, Taciana Villela Savian, et al.
Plos One|July 14, 2016
Pleiotropic Genes Affecting Carcass Traits in Bos indicus (Nellore) Cattle Are Modulators of GrowthAnirene G T Pereira, Yuri T Utsunomiya, Marco Milanesi, et al.
Meat Science|September 18, 2022
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beefDaniel S Antonelo, Priscila R Dos Santos-Donado, Christina R Ferreira, et al.
Pageof 5