Detection of Salmonella spp, Salmonella Enteritidis and Typhimurium in naturally infected broiler chickens by a multiplex PCR-based assay von Paião, F G, Arisitides, L G A, Murate, L S, Vilas-Bôas, G T, Vilas-Boas, L A, Shimokomaki, M

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Skeletal muscle calcium channel ryanodine and the development of pale, soft, and exudative meat in poultry von Paião, F G, Ferracin, L M, Pedrão, M, Kato, T, Shimokomaki, M

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A new single nucleotide polymorphism in the ryanodine gene of chicken skeletal muscle von Droval, A A, Binneck, E, Marin, S R R, Paião, F G, Oba, A, Nepomuceno, A L, Shimokomaki, M

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Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance von Harbach, Ana Paula R., da Costa, Mara C.R., Soares, Adriana L., Bridi, Ana M., Shimokomaki, M., da Silva, Caio A., Ida, Elza I.

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Heat and chemical stress modulate the expression of the alpha-RYR gene in broiler chickens von Ziober, I L, Paião, F G, Marchi, D F, Coutinho, L L, Binneck, E, Nepomuceno, A L, Shimokomaki, M

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Growth and carcass characteristics of pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls von Ribeiro, E.L.de A, Hernandez, J.A, Zanella, E.L, Shimokomaki, M, Prudêncio-Ferreira, S.H, Youssef, E, Ribeiro, H.J.S.S, Bogden, R, Reeves, J.J

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Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E von Barbosa Filho, J.A., Soares, A.L., Santos, M.C., Venancio, E.J., Almeida, M., Bueno, F.R., Shimokomaki, M., Oba, A.

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Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens von Ziober, I.L., Paio, F.G., Marchi, D.F., Coutinho, L.L., Binneck, E., Nepomuceno, A.L., Shimokomaki, M.

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Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats von Lara, J.A.F, Senigalia, S.W.B, Oliveira, T.C.R.M, Dutra, I.S, Pinto, M.F, Shimokomaki, M

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Hamburger meat identification by dot-ELISA von Macedo-Silva, A, Barbosa, S.F.C, Alkmin, M.G.A, Vaz, A.J, Shimokomaki, M, Tenuta-Filho, A

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Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat von Droval, A. A., Benassi, V. T., Rossa, A., Prudencio, S. H., Paião, F. G., Shimokomaki, M.

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Growth Performance, Carcass Characteristics and Meat Quality of Griller-Type Broilers of Four Genetic Lines von Barbosa Filho, JA, Almeida, M, Shimokomaki, M, Pinheiro, JW, Silva, CA, Michelan Filho, T, Bueno, FR, Oba, A

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Charqui meats as fermented meat products: role of bacteria for some sensorial properties development von Pinto, M.F., Ponsano, E.H.G., Franco, B.D.G.M., Shimokomaki, M.

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Proximate chemical composition and fatty acid profiles of Longissimus thoracis from pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls von Shimokomaki, M., Matsushita, M., Ruiz, M.R., Ribeiro, E.L. de A., De Souza, N.E., Reeves, J.J., Hernandez, J.A., Visentainer, J.V.

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Textured Soy Protein Quantification in Commercial Hamburger von Macedo-Silva, A., Shimokomaki, M., Vaz, A.J., Yamamoto, Y.Y., Tenuta-Filho, A.

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Características produtivas, carcaça, cortes e resposta imune humoral de frangos de corte alimentados com diferentes fontes de óleo e vitamina E von Barbosa Filho, J.A., Soares, A.L., Santos, M.C., Venancio, E.J., Almeida, M., Bueno, F.R., Shimokomaki, M., Oba, A.

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Increase of Interstitial Collagen in the Mouse Endometrium During Decidualization von Teodoro, W. R., Witzel, S. S., Velosa, A. P. P., Shimokomaki, M., Abrahamsohn, P. A., Zorn, T. M. T.

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Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants von Barretto, A.C.S., Ida, E.I., Silva, R.S.F., Torres, E.A.F.S., Shimokomaki, M.

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Parameters determining the quality of charqui, an intermediate moisture meat product von Torres, E.A.F.S., Shimokomaki, M., Franco, B.D.G.M., Landgraf, M., Carvalho, B.C., Santos, J.C.

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An ultrastructural observation on charquis, salted and intermediate moisture meat products von Biscontini, T.M.B., Shimokomaki, M., Oliveira, S.F., Zorn, T.M.T.

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