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dos Santos-Donado, Priscila Robertina
12  results:
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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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