1,143 results on '"Wagner, Roger"'
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2. Microalgae amino acids: Method validation using gas chromatography coupled to mass spectrometry
3. Essential oils and capsaicin in the diet of Jersey cows at early lactation and their positive impact on anti-inflammatory, antioxidant and immunological responses
4. Impact of different storage conditions with combined use of ethylene blocker on ‘Shalimar’ apple variety
5. Linseed oil supplementation alters milk fatty acid profile, mitigates heat stress, and improves summer milk yield in grazing dairy cows
6. Grape seed oil in the diet of primiparous Jersey cows before and after parturition: effects on performance, health, rumen environment, and milk quality
7. The addition of curcumin to the diet of post-weaning dairy calves: effects on ruminal fermentation, immunological, and oxidative responses
8. Overall Quality, Phenolic Compounds, and Volatile Profile of a Vitis Vinifera L. Variety and Hybrids ‘BRS Isis’ and ‘BRS Nubia’ Table Grapes in Two Terroirs
9. Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach
10. A mixture of free and microencapsulated essential oils combined with turmeric and tannin in the diet of cattle in the growing and finishing phase: A new tool to enhance productivity
11. Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors
12. Obtaining oil and fermentable sugars from olive pomace using sequential supercritical fluid extraction and enzymatic hydrolysis
13. 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)
14. Impairment on fillet fatty acid profile and oxidative damage in pirarucu, Arapaima gigas, acutely exposed to extreme ambient temperature
15. Proximate and fatty acids composition in the muscle of wild and farmed sardine (Sardinella brasiliensis)
16. Impacts of intake of trichothecenes (Fusarium sporotrichioides) for dairy calves: Effects on animal growth, oxidative and inflammatory response
17. Dietary enrichment with fish oil improved n–3 LC-PUFA profile in aquacultured Sardinella brasiliensis fillet
18. Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability
19. Inclusion of exogenous enzymes in feedlot cattle diets: Impacts on physiology, rumen fermentation, digestibility and fatty acid profile in rumen and meat
20. Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile
21. Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
22. Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile
23. Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID
24. Effects of Ethylene Control and Dynamic Controlled Atmosphere Storage on ‘Galaxy’ Apple Quality
25. Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
26. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
27. Obtaining oil, fermentable sugars, and platform chemicals from Butia odorata seed using supercritical fluid extraction and subcritical water hydrolysis
28. Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products
29. Extremely low oxygen with different hysteresis and dynamic controlled atmosphere storage: Impact on overall quality and volatile profile of ‘Maxi Gala’ apple
30. Superficial scald development in ‘Granny Smith’ and ‘Nicoter’ apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere
31. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced
32. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
33. 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
34. Interaction between dynamic controlled atmosphere (DCA-CD), 1-methylcyclopropene and elevated temperatures in the long-term storage of organic ‘Santana’ apples
35. Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages
36. The effects of the inclusion of ensiled and dehydrated grape pomace in beef cattle diet: Growth performance, health, and economic viability
37. 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
38. Dietary tannin and different breeds alter the fatty acid profile and sensory properties of artisanal goat coalho cheese
39. A multivariate approach to dithiocarbamate fungicides determination in yerba mate (Ilex paraguariensis): A faster, cheaper, robust, and environmentally friendly method
40. Overall quality, phenolic compounds, and volatile profile of ‘BRS Isis’ seedless table grapes after long-term storage: Effect of ethanol and high CO2
41. Phytogenic blend in the diet of growing Holstein steers: Effects on performance, digestibility, rumen volatile fatty acid profile, and immune and antioxidant responses
42. Lipid Oxidation Lipid oxidation (Primary and Secondary Products)
43. Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality
44. Encapsulated pepper blend in the diet of confined Holstein bullocks: effect on ruminal volatile fatty acid profiles, growth performance, and animal health
45. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
46. Commercial yerba mate (Ilex paraguariensis) produced in South America: Determination of dithiocarbamate residues by gas chromatography-mass spectrometry
47. Meat quality in ewes submitted to reduction in water supply
48. Food potential of Scenedesmus obliquus biomasses obtained from photosynthetic cultivations associated with carbon dioxide mitigation
49. 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
50. Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference
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