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L S Ramos

Showing results (11-20 of 21) with videos related to

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Meat Science|April 27, 2010
Composition and color stability of carbon monoxide treated dried porcine bloodP R Fontes, L A M Gomide, E A F Fontes, et al.
Letters in Applied Microbiology|March 20, 2015
Erwinia amylovora pyrC mutant causes fire blight despite pyrimidine auxotrophyL S Ramos, J P Sinn, B L Lehman, et al.
Bioprocess and Biosystems Engineering|May 3, 2013
A kinetic study on bacterial sulfate reductionL A Bernardez, L R P de Andrade Lima, E B de Jesus, et al.
Meat Science|January 9, 2015
Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscleDouglas R G Silva, Robledo A Torres Filho, Henrique P Cazedey, et al.
Journal of Texture Studies|November 21, 2017
Microwave as a rapid cooking method for beef tenderness evaluationDouglas R G Silva, Ludimila C Fernandez, Robledo A Torres Filho, et al.
Meat Science|October 27, 2019
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periodsCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
Meat Science|February 16, 2016
Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattleCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
ACS Omega|May 18, 2026
Gamma Irradiation Effects on Oxidation, Microbial Growth, and Volatile Compounds in Beef Aged at High TemperaturesLorena M Rodrigues, Marielle Maria de O Paula, Lorrany R do Carmo, et al.
Reports (MDPI)|July 29, 2025
Severe Bushmaster Snakebite Envenoming: Case Report and OverviewAllan Quadros Garcês-Filho, Humberto H M Santos, Thays K P P Aguiar, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Meat Science|April 27, 2010
Composition and color stability of carbon monoxide treated dried porcine bloodP R Fontes, L A M Gomide, E A F Fontes, et al.
Letters in Applied Microbiology|March 20, 2015
Erwinia amylovora pyrC mutant causes fire blight despite pyrimidine auxotrophyL S Ramos, J P Sinn, B L Lehman, et al.
Bioprocess and Biosystems Engineering|May 3, 2013
A kinetic study on bacterial sulfate reductionL A Bernardez, L R P de Andrade Lima, E B de Jesus, et al.
Meat Science|January 9, 2015
Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscleDouglas R G Silva, Robledo A Torres Filho, Henrique P Cazedey, et al.
Journal of Texture Studies|November 21, 2017
Microwave as a rapid cooking method for beef tenderness evaluationDouglas R G Silva, Ludimila C Fernandez, Robledo A Torres Filho, et al.
Meat Science|October 27, 2019
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periodsCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
Meat Science|February 16, 2016
Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattleCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
ACS Omega|May 18, 2026
Gamma Irradiation Effects on Oxidation, Microbial Growth, and Volatile Compounds in Beef Aged at High TemperaturesLorena M Rodrigues, Marielle Maria de O Paula, Lorrany R do Carmo, et al.
Reports (MDPI)|July 29, 2025
Severe Bushmaster Snakebite Envenoming: Case Report and OverviewAllan Quadros Garcês-Filho, Humberto H M Santos, Thays K P P Aguiar, et al.
Pageof 3