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2019 1
2020 1
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Number of consumers and days of display necessary for the assessment of meat colour acceptability.
Passetti RAC, Resconi VC, Çakmakçı C, Del Mar Campo M, Kirinus JK, Passetti LCG, Guerrero A, do Prado IN, Sañudo C. Passetti RAC, et al. Among authors: resconi vc. Food Res Int. 2019 Jul;121:387-393. doi: 10.1016/j.foodres.2019.03.036. Epub 2019 Mar 16. Food Res Int. 2019. PMID: 31108761
Differentiating Breast Myopathies through Color and Texture Analyses in Broiler.
Campo MDM, Mur L, Guerrero A, Barahona M, Resconi VC, Magalhaes DR, Lisbinski E, Boito B, Oliveira IM, Olleta JL. Campo MDM, et al. Among authors: resconi vc. Foods. 2020 Jun 23;9(6):824. doi: 10.3390/foods9060824. Foods. 2020. PMID: 32586049 Free PMC article.
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Campo Mdel M. Resconi VC, et al. J Food Sci. 2012 Jan;77(1):S10-8. doi: 10.1111/j.1750-3841.2011.02506.x. Epub 2011 Dec 19. J Food Sci. 2012. PMID: 22182210
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Resconi VC, del Mar Campo M, Montossi F, Ferreira V, Sañudo C, Escudero A. Resconi VC, et al. J Food Sci. 2012 Jun;77(6):S240-6. doi: 10.1111/j.1750-3841.2012.02720.x. Epub 2012 May 16. J Food Sci. 2012. PMID: 22591324 Clinical Trial.