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Souza, Camila Vespúcio Bis
32  Ergebnisse:
Personensuche X
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1

Bio preservation capacity of potentially probiotic Lacticas..:

Bertuci, Marcello Lima ; Alves Junior, Carlos Alberto ; Souza, Camila Vespúcio Bis..
International Journal of Food Science & Technology.  58 (2023)  12 - p. 6253-6262 , 2023
Link: https://doi.org/10.1111/..
 
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2

Nitrate and Nitrite:

, In: Methods to Assess the Quality of Meat Products; Methods and Protocols in Food Science,
Bellucci, Elisa Rafaela Bonadio ; Souza, Camila Vespúcio Bis ; Lorenzo, José Manuel... - p. 85-95 , 2022
Link: https://doi.org/10.1007/..
 
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3

Effect of the addition of rabbit meat on the technological ..:

IGNACIO, Eduardo Oliveira ; SANTOS, João Marcos dos ; SANTOS, Sylvio Eduardo Di Jacintho..
Food Science and Technology.  40 (2020)  suppl 1 - p. 197-204 , 2020
Link: https://doi.org/10.1590/..
 
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4

Low-fat Brazilian cooked sausage-Paio – with added oat fibe..:

SOUZA, Camila Vespúcio Bis ; BELLUCCI, Elisa Rafaela Bonadio ; LORENZO, Jose Manuel.
Food Science and Technology.  39 (2019)  suppl 1 - p. 295-303 , 2019
Link: https://doi.org/10.1590/..
 
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5

Effect of the addition of rabbit meat on the technological ..:

Ignacio, Eduardo Oliveira ; Santos, João Marcos Dos ; Santos, Sylvio Eduardo Di Jacintho..
Food Science and Technology.  , 2020
Link: http://hdl.handle.net/11..
 
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6

Inovação em embutidos cárneos fermentados: Incorporação de ..:

Souza, Camila Vespúcio Bis
http://hdl.handle.net/11449/191763.  , 2020
Link: http://hdl.handle.net/11..
 
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7

Effect of the addition of rabbit meat on the technological ..:

IGNACIO, Eduardo Oliveira ; SANTOS, João Marcos dos ; SANTOS, Sylvio Eduardo Di Jacintho..
10.1590/fst.02019.  , 2020
Link: http://www.scielo.br/sci..
 
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8

Low-fat Brazilian cooked sausage-Paio - with added oat fibe..:

Bis Souza, Camila Vespucio ; Bonadio Bellucci, Elisa Rafaela ; Manuel Lorenzo, Jose.
Food Science And Technology.  , 2019
Link: http://hdl.handle.net/11..
 
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9

Low-fat Brazilian cooked sausage-Paio – with added oat fibe..:

SOUZA, Camila Vespúcio Bis ; BELLUCCI, Elisa Rafaela Bonadio ; LORENZO, Jose Manuel.
10.1590/fst.03618.  , 2019
Link: http://www.scielo.br/sci..
 
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10

Low-fat Brazilian cooked sausage-Paio – with added oat fibe..:

SOUZA, Camila Vespúcio Bis ; BELLUCCI, Elisa Rafaela Bonadio ; LORENZO, Jose Manuel.
10.1590/fst.03618.  , 2019
Link: http://www.scielo.br/sci..
 
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11

Effect of the addition of rabbit meat on the technological ..:

IGNACIO, Eduardo Oliveira ; SANTOS, João Marcos dos ; SANTOS, Sylvio Eduardo Di Jacintho..
10.1590/fst.02019.  , 2019
Link: http://www.scielo.br/sci..
 
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12

Addition of Natural Extracts with Antioxidant Function to P..:

Bellucci, Elisa Rafaela Bonadio ; Bis-Souza, Camila Vespúcio ; Domínguez, Rubén..
Biomolecules.  12 (2022)  10 - p. 1506 , 2022
Link: https://doi.org/10.3390/..
 
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13

Performance of reduced fat-reduced salt fermented sausage w..:

Santos, João Marcos dos ; Ignácio, Eduardo Oliveira ; Bis-Souza, Camila Vespúcio.
Meat Science.  175 (2021)  - p. 108433 , 2021
Link: https://doi.org/10.1016/..
 
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14

Natural colorants improved the physicochemical and sensoria..:

Bellucci, Elisa Rafaela Bonadio ; Barretto, Tiago Luís ; Rodriguez, José Manuel Lorenzo...
Scientia Agricola.  78 (2021)  3 - p. , 2021
Link: https://doi.org/10.1590/..
 
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15

Applicability of potentially probiotic Lactobacillus casei ..:

Bis-Souza, Camila Vespúcio ; Penna, Ana Lucia Barretto ; da Silva Barretto, Andrea Carla
Meat Science.  168 (2020)  - p. 108186 , 2020
Link: https://doi.org/10.1016/..
 
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