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Munekata

Showing results (261-270 of 298) with videos related to

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Foods (Basel, Switzerland)|February 25, 2022
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork BurgersDanila Foggiaro, Rubén Domínguez, Mirian Pateiro, et al.
Foods (Basel, Switzerland)|January 18, 2020
Use of Tiger Nut (<i>Cyperus esculentus</i> L.) Oil Emulsion as Animal Fat Replacement in Beef BurgersJulliane Carvalho Barros, Paulo E S Munekata, Francisco Allan Leandro de Carvalho, et al.
Brazilian Journal of Medical and Biological Research = Revista Brasileira De Pesquisas Medicas E Biologicas|January 15, 2013
Serum 25-hydroxyvitamin D and biochemical markers of bone metabolism in patients with juvenile idiopathic arthritisR V Munekata, M T R A Terreri, O A B Peracchi, et al.
The American Journal of Pathology|November 9, 2013
Histopathological evaluation of the diversity of cells susceptible to H5N1 virulent avian influenza virusHaru Ogiwara, Fumihiko Yasui, Keisuke Munekata, et al.
Meat Science|May 16, 2020
Using chitosan and radish powder to improve stability of fermented cooked sausagesMaristela Midori Ozaki, Paulo E S Munekata, Aline de Souza Lopes, et al.
Foods (Basel, Switzerland)|September 28, 2021
<i>Beta vulgaris</i> as a Natural Nitrate Source for Meat Products: A ReviewPaulo E S Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Application of pulsed electric fields in meat and fish processing industries: An overviewBelen Gómez, Paulo E S Munekata, Mohsen Gavahian, et al.
Brazilian Journal of Medical and Biological Research = Revista Brasileira De Pesquisas Medicas E Biologicas|July 24, 2014
Low serum concentrations of 25-hydroxyvitamin D in children and adolescents with systemic lupus erythematosusO A B Peracchi, M T R A Terreri, R V Munekata, et al.
Food Research International (Ottawa, Ont.)|July 16, 2018
Natural antioxidants in processing and storage stability of sheep and goat meat productsLeda C M Cunha, Maria Lúcia G Monteiro, José M Lorenzo, et al.
Molecules (Basel, Switzerland)|March 8, 2020
Composition, Antifungal, Phytotoxic, and Insecticidal Activities of <i>Thymus kotschyanus</i> Essential OilGhader Ghasemi, Abolfazl Alirezalu, Youbert Ghosta, et al.
Pageof 30

Showing results (261-270 of 298) with videos related to

Sort By:
Pageof 30
Foods (Basel, Switzerland)|February 25, 2022
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork BurgersDanila Foggiaro, Rubén Domínguez, Mirian Pateiro, et al.
Foods (Basel, Switzerland)|January 18, 2020
Use of Tiger Nut (<i>Cyperus esculentus</i> L.) Oil Emulsion as Animal Fat Replacement in Beef BurgersJulliane Carvalho Barros, Paulo E S Munekata, Francisco Allan Leandro de Carvalho, et al.
Brazilian Journal of Medical and Biological Research = Revista Brasileira De Pesquisas Medicas E Biologicas|January 15, 2013
Serum 25-hydroxyvitamin D and biochemical markers of bone metabolism in patients with juvenile idiopathic arthritisR V Munekata, M T R A Terreri, O A B Peracchi, et al.
The American Journal of Pathology|November 9, 2013
Histopathological evaluation of the diversity of cells susceptible to H5N1 virulent avian influenza virusHaru Ogiwara, Fumihiko Yasui, Keisuke Munekata, et al.
Meat Science|May 16, 2020
Using chitosan and radish powder to improve stability of fermented cooked sausagesMaristela Midori Ozaki, Paulo E S Munekata, Aline de Souza Lopes, et al.
Foods (Basel, Switzerland)|September 28, 2021
<i>Beta vulgaris</i> as a Natural Nitrate Source for Meat Products: A ReviewPaulo E S Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Application of pulsed electric fields in meat and fish processing industries: An overviewBelen Gómez, Paulo E S Munekata, Mohsen Gavahian, et al.
Brazilian Journal of Medical and Biological Research = Revista Brasileira De Pesquisas Medicas E Biologicas|July 24, 2014
Low serum concentrations of 25-hydroxyvitamin D in children and adolescents with systemic lupus erythematosusO A B Peracchi, M T R A Terreri, R V Munekata, et al.
Food Research International (Ottawa, Ont.)|July 16, 2018
Natural antioxidants in processing and storage stability of sheep and goat meat productsLeda C M Cunha, Maria Lúcia G Monteiro, José M Lorenzo, et al.
Molecules (Basel, Switzerland)|March 8, 2020
Composition, Antifungal, Phytotoxic, and Insecticidal Activities of <i>Thymus kotschyanus</i> Essential OilGhader Ghasemi, Abolfazl Alirezalu, Youbert Ghosta, et al.
Pageof 30