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

Rodrigo Tarté

Showing results (1-10 of 17) with videos related to

Pageof 2
Sort By:
Meat Science|February 3, 2019
Letter to the editorRodrigo Tarté, Nuria C Acevedo
RSC Advances|April 28, 2022
Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibersYeong-Sheng Lee, Rodrigo Tarté, Nuria C Acevedo
Food Chemistry|June 20, 2021
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsionsYeong-Sheng Lee, Rodrigo Tarté, Nuria C Acevedo
RSC Advances|April 28, 2022
Correction: Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibersYeong-Sheng Lee, Rodrigo Tarté, Nuria C Acevedo
Journal of Food Protection|June 5, 2019
Survival and Injury of Listeria monocytogenes , Listeria innocua and Listeria ivanovii in Ground Pork Following Electron Beam Irradiation <sup>†</sup>R Rodrigo Tarté, Elsa A Murano, Dennis G Olson
Scientific Reports|January 25, 2025
Residual nitrite and nitrate in processed meats and meat analogues in the United StatesSiyuan Sheng, Erin M Silva, Rodrigo Tarté, et al.
Meat Science|July 9, 2019
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausageMcKenna J Powell, Joseph G Sebranek, Kenneth J Prusa, et al.
Methodsx|April 25, 2024
Modification and simplification of Rongey's method for measurement of meat batter stabilitySarah E Bludau, Rachel I Crowley, Bailey C Hauge, et al.
Food Chemistry|October 24, 2019
Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelationDanika K Miller, Nuria C Acevedo, Steven M Lonergan, et al.
Meat Science|July 22, 2018
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran waxTaylor L Wolfer, Nuria C Acevedo, Kenneth J Prusa, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Meat Science|February 3, 2019
Letter to the editorRodrigo Tarté, Nuria C Acevedo
RSC Advances|April 28, 2022
Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibersYeong-Sheng Lee, Rodrigo Tarté, Nuria C Acevedo
Food Chemistry|June 20, 2021
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsionsYeong-Sheng Lee, Rodrigo Tarté, Nuria C Acevedo
RSC Advances|April 28, 2022
Correction: Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibersYeong-Sheng Lee, Rodrigo Tarté, Nuria C Acevedo
Journal of Food Protection|June 5, 2019
Survival and Injury of Listeria monocytogenes , Listeria innocua and Listeria ivanovii in Ground Pork Following Electron Beam Irradiation <sup>†</sup>R Rodrigo Tarté, Elsa A Murano, Dennis G Olson
Scientific Reports|January 25, 2025
Residual nitrite and nitrate in processed meats and meat analogues in the United StatesSiyuan Sheng, Erin M Silva, Rodrigo Tarté, et al.
Meat Science|July 9, 2019
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausageMcKenna J Powell, Joseph G Sebranek, Kenneth J Prusa, et al.
Methodsx|April 25, 2024
Modification and simplification of Rongey's method for measurement of meat batter stabilitySarah E Bludau, Rachel I Crowley, Bailey C Hauge, et al.
Food Chemistry|October 24, 2019
Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelationDanika K Miller, Nuria C Acevedo, Steven M Lonergan, et al.
Meat Science|July 22, 2018
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran waxTaylor L Wolfer, Nuria C Acevedo, Kenneth J Prusa, et al.
Pageof 2