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dos Santos-Donado, Priscila Robertina
12
results:
Search for persons
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Format
Online (12)
Mediatypes
Articles (Online) (6)
Bookchapter (Online) (2)
OpenAccess-fulltext (4)
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?
1
Flash Profile for the characterization of beef burger: A ca..:
, In:
Sensory Analysis for the Development of Meat Products
,
Patinho, Iliani
;
Saldaña, Erick
;
dos Santos-Donado, Priscila Robertina
... - p. 151-162 , 2022
Link:
https://doi.org/10.1016/..
?
2
Contributors:
, In:
Sensory Analysis for the Development of Meat Products
,
Behrens, Jorge
;
Braghieri, Ada
;
Braz, Giovana Thomaz
... - p. xiii-xv , 2022
Link:
https://doi.org/10.1016/..
?
3
New alternatives for improving and assessing the color of d..:
Ribeiro, Caio César de Sousa
;
Contreras-Castillo, Carmen Josefina
;
Santos-Donado, Priscila Robertina dos
.
Scientia Agricola. 79 (2022) 1 - p. , 2022
Link:
https://doi.org/10.1590/..
?
4
Beef of Nellore cattle has limited tenderization despite pH..:
Ramos, Patricia Maloso
;
Santos-Donado, Priscila Robertina dos
;
Oliveira, Giuliana Micai de
...
Scientia Agricola. 79 (2022) 3 - p. , 2022
Link:
https://doi.org/10.1590/..
?
5
Tenderness and oxidative stability of Nellore bulls steaks ..:
dos Santos, Priscila Robertina
;
Donado-Pestana, Carlos M.
;
Francisquine Delgado, Eduardo
..
Food Packaging and Shelf Life. 4 (2015) - p. 10-18 , 2015
Link:
https://doi.org/10.1016/..
?
6
Stability of Carotenoids, Total Phenolics and In Vitro Anti..:
Donado-Pestana, Carlos M.
;
Salgado, Jocelem Mastrodi
;
de Oliveira Rios, Alessandro
..
Plant Foods for Human Nutrition. 67 (2012) 3 - p. 262-270 , 2012
Link:
https://doi.org/10.1007/..
?
7
New alternatives for improving and assessing the color of d..:
Ribeiro, Caio César de Sousa
;
Contreras-Castillo, Carmen Josefina
;
Santos-Donado, Priscila Robertina dos
.
10.1590/1678-992x-2020-0079. , 2022
Link:
http://www.scielo.br/sci..
?
8
Beef of Nellore cattle has limited tenderization despite pH..:
Patricia Maloso Ramos
;
Priscila Robertina dos Santos-Donado
;
Giuliana Micai de Oliveira
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000300402&tlng=en. , 2021
Link:
https://doi.org/10.1590/..
?
9
New alternatives for improving and assessing the color of d..:
Caio César de Sousa Ribeiro
;
Carmen Josefina Contreras-Castillo
;
Priscila Robertina dos Santos-Donado
.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000101801&tlng=en. , 2021
Link:
https://doi.org/10.1590/..
?
10
New alternatives for improving and assessing the color of d..:
Caio César de Sousa Ribeiro (10443124)
;
Carmen Josefina Contreras-Castillo (10442600)
;
Priscila Robertina dos Santos-Donado (10443127)
.
https://figshare.com/articles/dataset/New_alternatives_for_improving_and_assessing_the_color_of_dark_cutting_beef_a_review/14305654. , 2022
Link:
https://doi.org/10.6084/..
?
11
Penetration of hydrolysed soy protein-added brine and its e..:
Silva, Alessandra Aparecida
;
Contreras-Castillo, Carmen Josefina
;
Delgado, Eduardo Francisquine
..
LWT - Food Science and Technology. 44 (2011) 1 - p. 109-114 , 2011
Link:
https://doi.org/10.1016/..
?
12
Influence of ultimate pH on biochemistry and quality of Lon..:
Barón, Clara Lucía Contreras
;
dos Santos‐Donado, Priscila Robertina
;
Ramos, Patricia Maloso
...
International Journal of Food Science & Technology. 56 (2021) 7 - p. 3333-3343 , 2021
Link:
https://doi.org/10.1111/..
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