85 results on '"Wagner, Roger"'
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2. Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors
3. Obtaining oil and fermentable sugars from olive pomace using sequential supercritical fluid extraction and enzymatic hydrolysis
4. Multi-residue determination of biocides in dairy products and slurry feed using QuEChERS extraction and liquid chromatography combined with high resolution mass spectrometry (LC-ESI-QOrbitrap™-MS)
5. Impairment on fillet fatty acid profile and oxidative damage in pirarucu, Arapaima gigas, acutely exposed to extreme ambient temperature
6. Proximate and fatty acids composition in the muscle of wild and farmed sardine (Sardinella brasiliensis)
7. Impacts of intake of trichothecenes (Fusarium sporotrichioides) for dairy calves: Effects on animal growth, oxidative and inflammatory response
8. Dietary enrichment with fish oil improved n–3 LC-PUFA profile in aquacultured Sardinella brasiliensis fillet
9. Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability
10. Inclusion of exogenous enzymes in feedlot cattle diets: Impacts on physiology, rumen fermentation, digestibility and fatty acid profile in rumen and meat
11. Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile
12. Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
13. Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile
14. Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
15. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
16. Obtaining oil, fermentable sugars, and platform chemicals from Butia odorata seed using supercritical fluid extraction and subcritical water hydrolysis
17. Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products
18. Extremely low oxygen with different hysteresis and dynamic controlled atmosphere storage: Impact on overall quality and volatile profile of ‘Maxi Gala’ apple
19. Superficial scald development in ‘Granny Smith’ and ‘Nicoter’ apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere
20. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced
21. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
22. The influence of production units and seasons on the physicochemical characteristics, mineral and fatty acid content, and texture profile of the artisanal cheeses from Serra da Canastra, Brazil
23. Interaction between dynamic controlled atmosphere (DCA-CD), 1-methylcyclopropene and elevated temperatures in the long-term storage of organic ‘Santana’ apples
24. Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages
25. The effects of the inclusion of ensiled and dehydrated grape pomace in beef cattle diet: Growth performance, health, and economic viability
26. Higher CO2 during controlled atmosphere storage of unshelled ‘Barton’ pecans or carnauba wax coating: Effect on the quality after long-term storage at two temperatures
27. Dietary tannin and different breeds alter the fatty acid profile and sensory properties of artisanal goat coalho cheese
28. A multivariate approach to dithiocarbamate fungicides determination in yerba mate (Ilex paraguariensis): A faster, cheaper, robust, and environmentally friendly method
29. Overall quality, phenolic compounds, and volatile profile of ‘BRS Isis’ seedless table grapes after long-term storage: Effect of ethanol and high CO2
30. Phytogenic blend in the diet of growing Holstein steers: Effects on performance, digestibility, rumen volatile fatty acid profile, and immune and antioxidant responses
31. Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality
32. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
33. Commercial yerba mate (Ilex paraguariensis) produced in South America: Determination of dithiocarbamate residues by gas chromatography-mass spectrometry
34. Meat quality in ewes submitted to reduction in water supply
35. Food potential of Scenedesmus obliquus biomasses obtained from photosynthetic cultivations associated with carbon dioxide mitigation
36. The addition of residue from pruning of yerba mate (Ilex paraguariensis) in laying hens modulates fatty acid profile and incorporates chlorogenic acid in the egg
37. Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference
38. Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage
39. Smartphone-based miniaturized, green and rapid methods for the colorimetric determination of sugar in soft drinks
40. Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry
41. Vegetable choline in feed for Nile tilapia (Oreochromis niloticus) raised in a biofloc technology system (BFT): Biofloc composition, chemical composition, and fatty acid profiles in meat
42. Characterization of the influence of pirarucu age and weight on their physicochemical composition
43. Inclusion of a phytogenic bend in broiler diet as a performance enhancer and anti-aflatoxin agent: Impacts on health, performance, and meat quality
44. Metabolic properties of partially hydrolyzed pectin from passion fruit peel
45. Phytosterol-rich compressed fluids extracts from Phormidium autumnale cyanobacteria with neuroprotective potential
46. Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella
47. Effects of biocholine powder supplementation in ewe lambs: Growth, rumen fermentation, antioxidant status, and metabolism
48. Green microsaponification-based method for gas chromatography determination of sterol and squalene in cyanobacterial biomass
49. Dynamic controlled atmosphere (DCA) and 1-MCP: Impact on volatile esters synthesis and overall quality of ‘Galaxy’ apples
50. Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages
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