Deep learning support for intelligent transportation systems von Guerrero‐Ibañez, J., Contreras‐Castillo, J., Zeadally, S.

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In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus von Ambrosio, C.M.S., Contreras‐Castillo, C.J., Da Gloria, E.M.

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Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil von Rios-Mera, Juan D., Saldaña, Erick, Ramírez, Yhosep, Auquiñivín, Erick A., Alvim, Izabela D., Contreras-Castillo, Carmen J.

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In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bu... von Patinho, Iliani, Antonelo, Daniel S., Delgado, Eduardo F., Alessandroni, Laura, Balieiro, Júlio C.C., Contreras Castillo, Carmen J., Gagaoua, Mohammed

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A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures von de Almeida, Marcio Aurélio, Saldaña, Erick, da Silva Pinto, Jair Sebastião, Palacios, Jorge, Contreras-Castillo, Carmen J., Sentandreu, Miguel Angel, Fadda, Silvina Graciela

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Gases and volatile compounds associated with micro‐organisms in blown pack spoilage of Brazilian vacuum‐packed beef von Hernández‐Macedo, M.L, Contreras‐Castillo, C.J, Tsai, S.M, Da Cruz, S.H, Sarantopoulos, C.I.G.L, Padula, M, Dias, C.T.S

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Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its Fractions von Ambrosio, Carmen M. S., Diaz-Arenas, Gloria L., Agudelo, Leidy P. A., Stashenko, Elena, Contreras-Castillo, Carmen J., da Gloria, Eduardo M.

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Microencapsulation of propolis extract by complex coacervation von Nori, Mírian Pozippe, Favaro-Trindade, Carmen Sílvia, Matias de Alencar, Severino, Thomazini, Marcelo, de Camargo Balieiro, Julio C., Contreras Castillo, Carmen J.

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Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing von 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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Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages von de Araújo, Chimenes D L, Krauskopf, Monique M, Manzi, João A S, Barbosa, José A L, Cavalcante, Cecylyana L, Feltre, Gabriela, Rios-Mera, Juan D, Saldaña, Erick, Contreras Castillo, Carmen J

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Exploring the effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota von Ambrosio, Carmen M. S., Alvim, Izabella D., Wen, Caifang, Gómez Expósito, Ruth, Aalvink, Steven, Contreras Castillo, Carmen J., Da Gloria, Eduardo M., Smidt, Hauke

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Pleiotropic Genes Affecting Carcass Traits in Bos indicus (Nellore) Cattle Are Modulators of Growth von G T Pereira, Anirene, Utsunomiya, Yuri T, Milanesi, Marco, Torrecilha, Rafaela B P, Carmo, Adriana S, Neves, Haroldo H R, Carvalheiro, Roberto, Ajmone-Marsan, Paolo, Sonstegard, Tad S, Sölkner, Johann, Contreras-Castillo, Carmen J, Garcia, José F

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Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential von Patinho, Iliani, Saldaña, Erick, Selani, Miriam Mabel, de Camargo, Adriano Costa, Merlo, Thais Cardoso, Menegali, Beatriz Schmidt, de Souza Silva, Anna Paula, Contreras-Castillo, Carmen J.

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Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants von Rodrigues, Marjory Xavier, Silva, Nathália Cristina Cirone, Trevilin, Júlia Hellmeister, Cruzado, Melina Mary Bravo, Mui, Tsai Siu, Duarte, Fábio Rodrigo Sanches, Castillo, Carmen J. Contreras, Canniatti-Brazaca, Solange Guidolin, Porto, Ernani

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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon von Merlo, Thais Cardoso, Lorenzo, José Manuel, Saldaña, Erick, Patinho, Iliani, Oliveira, Alais Cristina, Menegali, Beatriz Schmidt, Selani, Miriam Mabel, Domínguez, Rubén, Contreras-Castillo, Carmen J.

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Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers von de Almeida, Marcio, Montes, Nilda, Saldaña, Erick, Pinto, Jair, Contreras-Castillo, Carmen J.

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Modification of NaCl structure as a sodium reduction strategy in meat products: An overview von Rios-Mera, Juan D., Selani, Miriam M., Patinho, Iliani, Saldaña, Erick, Contreras-Castillo, Carmen J.

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Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt von Rios-Mera, Juan D., Saldaña, Erick, Cruzado-Bravo, Melina L.M., Patinho, Iliani, Selani, Miriam M., Valentin, Dominique, Contreras-Castillo, Carmen J.

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Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger von Patinho, Iliani, Selani, Miriam Mabel, Saldaña, Erick, Bortoluzzi, Ana Clara Teixeira, Rios-Mera, Juan Dario, da Silva, Claudia Maria, Kushida, Marta Mitsui, Contreras-Castillo, Carmen J.

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Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers von Rios-Mera, Juan D., Saldaña, Erick, Cruzado-Bravo, Melina L.M., Martins, Mariana M., Patinho, Iliani, Selani, Miriam M., Valentin, Dominique, Contreras-Castillo, Carmen J.

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