Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Paulo E S Munekata

Showing results (1-10 of 93) with videos related to

Pageof 10
Sort By:
Foods (Basel, Switzerland)|September 28, 2021
Improving the Sensory, Nutritional and Physicochemical Quality of Fresh MeatPaulo E S Munekata
Antioxidants (Basel, Switzerland)|November 3, 2020
Phenolic Compounds Obtained from <i>Olea europaea</i> By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A ReviewPaulo E S Munekata, Gema Nieto, Mirian Pateiro, et al.
Foods (Basel, Switzerland)|July 18, 2020
Influence of Plasma Treatment on the Polyphenols of Food Products-A ReviewPaulo E S Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Journal of Texture Studies|June 4, 2021
Review on characteristics of trained sensory panels in food scienceIlija Djekic, José M Lorenzo, Paulo E S Munekata, et al.
Molecules (Basel, Switzerland)|January 6, 2021
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat ProcessingRubén Domínguez, Benjamin Bohrer, Paulo E S Munekata, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat ProductsRubén Domínguez, Mirian Pateiro, Paulo E S Munekata, et al.
Foods (Basel, Switzerland)|January 17, 2024
Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract EncapsulationRubén Domínguez-Valencia, Aurora Cittadini, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition|June 5, 2020
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a reviewVitor A S Vidal, Jose M Lorenzo, Paulo E S Munekata, et al.
Antioxidants (Basel, Switzerland)|September 5, 2020
Natural Antioxidants from Seeds and Their Application in Meat ProductsPaulo E S Munekata, Beatriz Gullón, Mirian Pateiro, et al.
Molecules (Basel, Switzerland)|September 18, 2020
Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: <i>Eucalyptus</i> Species as a Case StudyPatricia Gullón, Beatriz Gullón, Gonzalo Astray, et al.
Pageof 10

Showing results (1-10 of 93) with videos related to

Sort By:
Pageof 10
Foods (Basel, Switzerland)|September 28, 2021
Improving the Sensory, Nutritional and Physicochemical Quality of Fresh MeatPaulo E S Munekata
Antioxidants (Basel, Switzerland)|November 3, 2020
Phenolic Compounds Obtained from <i>Olea europaea</i> By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A ReviewPaulo E S Munekata, Gema Nieto, Mirian Pateiro, et al.
Foods (Basel, Switzerland)|July 18, 2020
Influence of Plasma Treatment on the Polyphenols of Food Products-A ReviewPaulo E S Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Journal of Texture Studies|June 4, 2021
Review on characteristics of trained sensory panels in food scienceIlija Djekic, José M Lorenzo, Paulo E S Munekata, et al.
Molecules (Basel, Switzerland)|January 6, 2021
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat ProcessingRubén Domínguez, Benjamin Bohrer, Paulo E S Munekata, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat ProductsRubén Domínguez, Mirian Pateiro, Paulo E S Munekata, et al.
Foods (Basel, Switzerland)|January 17, 2024
Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract EncapsulationRubén Domínguez-Valencia, Aurora Cittadini, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition|June 5, 2020
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a reviewVitor A S Vidal, Jose M Lorenzo, Paulo E S Munekata, et al.
Antioxidants (Basel, Switzerland)|September 5, 2020
Natural Antioxidants from Seeds and Their Application in Meat ProductsPaulo E S Munekata, Beatriz Gullón, Mirian Pateiro, et al.
Molecules (Basel, Switzerland)|September 18, 2020
Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: <i>Eucalyptus</i> Species as a Case StudyPatricia Gullón, Beatriz Gullón, Gonzalo Astray, et al.
Pageof 10