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1
Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests
Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests
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Artigo 		Adicionar ao Meu Espaço

Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests

N. D Montes-Villanueva O. J Ginther

Journal of Sensory Studies Malden, MA v. 25, n. 2, p. 260-279, 2010

Malden, MA 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Est )(Acessar)

2
Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Juliana Nogueira Ruiz Nilda D Montes-Villanueva; Carmen Silvia Fávaro-Trindade; Carmen Josefina Contreras Castillo

Scientia Agricola Piracicaba v. 71, n. 3, p. 204-211, maio/jun. 2014

Piracicaba 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Phy )(Acessar)

3
Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken
Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken
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Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

Márcio Aurélio de Almeida Nilda Doris Montes-Villanueva; José Ricardo Gonçalves; Carmen Josefina Contreras Castillo

Journal of Food Science and Technology Kamataka v. 52, n. 5, p. 2869-2877, 2015

Kamataka 2015

Acesso online

4
Acceptance and purchase intention of irradiated foods in Brazil effect of positive information
Acceptance and purchase intention of irradiated foods in Brazil effect of positive information
Material Type:
Folheto 		Adicionar ao Meu Espaço

Acceptance and purchase intention of irradiated foods in Brazil effect of positive information

Cecília G Martins Jorge Herman Behrens; Nilda D Montes-Villanueva; Bernadette Dora Gombossy de Melo Franco; Mariza Landgraf

Lima, Peru Centro de Negócios-CENTRUM. Pontificia Universidad Católica del Perú 2012

Acesso online

5
Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality
Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality
Material Type:
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Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality

Camila Brossi Nilda Montes-Villanueva; Juan Rios-Mera; Eduardo Francisquine Delgado; José Fernando Machado Menten; Carmen Josefina Contreras-Castillo

Scientia Agropecuaria Trujillo v. 9, n. 3, p. 305-311, 2018

Trujillo 2018

Item não circula. Consulte sua biblioteca.(Acessar)

6
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

M. M Selani Carmen Josefina Contreras Castillo; Ligianne Din Shirahigue; Claudio Rosa Gallo; M Plata-Oviedo; N. D Montes-Villanueva

Meat Science Barking v. 88, n. 3, p. 397-403, 2011

Barking 2011

Acesso online

7
Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller
Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller
Material Type:
Artigo 		Adicionar ao Meu Espaço

Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller

Marco Antonio Trindade Marta Mitsui Kushida; N. D Montes-Villanueva; David Uenaka dos Santos Pereira; Celso Eduardo Lins de Oliveira

Journal of Food Protection Des Moines v. 75, n. 6, p. 1139-1143, 2012

Des Moines 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Com )(Acessar)

8
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

M. M Selani Carmen Josefina Contreras Castillo; Ligianne Din Shirahigue; Claudio Rosa Gallo; M Plata-Oviedo; N. D Montes-Villanueva

Meat Science Barking v. 88, n. 3, p. 397-403, 2011

Barking 2011

Acesso online

9
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Selani, M.M. ; Contreras-Castillo, C.J. ; Shirahigue, L.D. ; Gallo, C.R. ; Plata-Oviedo, M. ; Montes-Villanueva, N.D.

Meat science, 2011-07, Vol.88 (3), p.397-403 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Validation of the 'Test of the Adherence to Inhalers' (TAI) for Asthma and COPD Patients
Validation of the 'Test of the Adherence to Inhalers' (TAI) for Asthma and COPD Patients
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Artigo 		Adicionar ao Meu Espaço

Validation of the 'Test of the Adherence to Inhalers' (TAI) for Asthma and COPD Patients

Plaza, Vicente ; Fernández-Rodríguez, Concepción ; Melero, Carlos ; Cosío, Borja G ; Entrenas, Luís Manuel ; de Llano, Luis Pérez ; Gutiérrez-Pereyra, Fernando ; Tarragona, Eduard ; Palomino, Rosa ; López-Viña, Antolín

Journal of aerosol medicine, 2016-04, Vol.29 (2), p.142-152 [Periódico revisado por pares]

United States: Mary Ann Liebert, Inc

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