Search Results - dos Santos, Priscila Robertina

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  1. 1
    Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

    Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing by Barón, Clara Lucía Contreras, Santos‐Donado, Priscila Robertina, Ramos, Patricia Maloso, Donado‐Pestana, Carlos M., Delgado, Eduardo Francisquine, Contreras‐Castillo, Carmen J.

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  2. 2
    New alternatives for improving and assessing the color of dark–cutting beef – a review

    New alternatives for improving and assessing the color of dark–cutting beef – a review by Ribeiro, Caio César de Sousa, Contreras-Castillo, Carmen Josefina, Santos-Donado, Priscila Robertina dos, Venturini, Anna Cecilia

    Published in Scientia agricola
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  3. 3
    Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum

    Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum by Ramos, Patricia Maloso, Santos-Donado, Priscila Robertina dos, Oliveira, Giuliana Micai de, Contreras–Castillo, Carmen Josefina, Scheffler, Tracy L., Silva, Saulo da Luz e, Martello, Luciane Silva, Delgado, Eduardo Francisquine

    Published in Scientia agricola
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  4. 4
    Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

    Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazi... by Donado-Pestana, Carlos M., Salgado, Jocelem Mastrodi, de Oliveira Rios, Alessandro, dos Santos, Priscila Robertina, Jablonski, André

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  5. 5
    Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C

    Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C by dos Santos, Priscila Robertina, Donado-Pestana, Carlos M., Francisquine Delgado, Eduardo, Ossamu Tanaka, Francisco, Contreras-Castillo, Carmen J.

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  6. 6
    Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

    Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle by Silva, Alessandra Aparecida, Contreras-Castillo, Carmen Josefina, Delgado, Eduardo Francisquine, Mourão, Gerson Barreto, dos Santos, Priscila Robertina

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