Terra NN - Search Results

1

Amorphous cellulose gel as a fat substitute in fermented sausages.

Campagnol PC, dos Santos BA, Wagner R, Terra NN, Rodrigues Pollonio MA. Campagnol PC, et al. Among authors: terra nn. Meat Sci. 2012 Jan;90(1):36-42. doi: 10.1016/j.meatsci.2011.05.026. Epub 2011 Jun 6. Meat Sci. 2012. PMID: 21676551

2

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.

Campagnol PC, dos Santos BA, Morgano MA, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: terra nn. Meat Sci. 2011 Mar;87(3):239-43. doi: 10.1016/j.meatsci.2010.10.018. Epub 2010 Oct 26. Meat Sci. 2011. PMID: 21067870

3

The effect of yeast extract addition on quality of fermented sausages at low NaCl content.

Campagnol PC, dos Santos BA, Wagner R, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: terra nn. Meat Sci. 2011 Mar;87(3):290-8. doi: 10.1016/j.meatsci.2010.11.005. Epub 2010 Nov 13. Meat Sci. 2011. PMID: 21123002

4

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

Campagnol PC, dos Santos BA, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: terra nn. Meat Sci. 2012 Jul;91(3):334-8. doi: 10.1016/j.meatsci.2012.02.012. Epub 2012 Feb 18. Meat Sci. 2012. PMID: 22391056 Free article.

5

Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage.

Boeira CP, Piovesan N, Flores DCB, Soquetta MB, Lucas BN, Heck RT, Alves JDS, Campagnol PCB, Dos Santos D, Flores EMM, da Rosa CS, Terra NN. Boeira CP, et al. Among authors: terra nn. Food Chem. 2020 Jul 30;319:126553. doi: 10.1016/j.foodchem.2020.126553. Epub 2020 Mar 7. Food Chem. 2020. PMID: 32197214 Free article.

6

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat.

Bertol TM, de Campos RM, Ludke JV, Terra NN, de Figueiredo EA, Coldebella A, dos Santos Filho JI, Kawski VL, Lehr NM. Bertol TM, et al. Among authors: terra nn. Meat Sci. 2013 Mar;93(3):507-16. doi: 10.1016/j.meatsci.2012.11.012. Epub 2012 Nov 17. Meat Sci. 2013. PMID: 23273458 Free article.

7

Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry.

Scheeren MB, Sabik H, Gariépy C, Terra NN, Arul J. Scheeren MB, et al. Among authors: terra nn. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(9):1436-47. doi: 10.1080/19440049.2015.1066037. Epub 2015 Jul 31. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015. PMID: 26230247

8

Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).

Soquetta MB, Stefanello FS, Huerta Kda M, Monteiro SS, da Rosa CS, Terra NN. Soquetta MB, et al. Among authors: terra nn. Food Chem. 2016 May 15;199:471-8. doi: 10.1016/j.foodchem.2015.12.022. Epub 2015 Dec 10. Food Chem. 2016. PMID: 26775997 Free article.

9

The effect of two handling and slaughter systems on skin damage, meat acidification and colour in pigs.

Faucitano L, Marquardt L, Oliveira MS, Coelho HS, Terra NN. Faucitano L, et al. Among authors: terra nn. Meat Sci. 1998 Sep;50(1):13-9. doi: 10.1016/s0309-1740(98)00008-4. Meat Sci. 1998. PMID: 22060804

10

[Whey as a substrate for obtaining an edible yeast].

Terra NN. Terra NN. Rev Farm Bioquim Univ Sao Paulo. 1976 Jan-Jun;14(1):55-68. Rev Farm Bioquim Univ Sao Paulo. 1976. PMID: 1037605 Portuguese.

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