Search Results - Auriema, Bruna E.

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  1. 1
    Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella

    Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella by Auriema, Bruna E., Correa, Fernando J., Silva, Ramon, Soares, Paula Thaís S., Lima, Aloizio L., Vidal, Vitor André S., Raices, Renata S.L., Pollonio, Marise A.R., Luchese, Rosa H., Esmerino, Erick A., Mathias, Simone P.

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  2. 2
    Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

    Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana bioma... by Auriema, Bruna E., Vicente, Juarez, Carvalho, Mario G., Castro, Rosane N., Luchese, Rosa H., Mathias, Simone P.

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  3. 3
    Application of a check-all-that-apply question for evaluating and characterizing meat products

    Application of a check-all-that-apply question for evaluating and characterizing meat products by Jorge, Élida da Conceição, Mendes, Andressa Cristina Gaione, Auriema, Bruna Emygdio, Cazedey, Henrique Pereira, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

    Published in Meat science
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