Paulo Fontes on Muck Rack

Paulo Fontes

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As seen in: Wiley, Wiley Online Library, MDPI, ACS Publications, Diário de Notícias, Publico (Portugal), Emerald Publishing, British Food Journal, Dialnet - Universidad de La Rioja, Brazilian Journal of Food Technology and
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Articles

Gamma Irradiation Effects on Oxidation, Microbial Growth, and Volatile Compounds in Beef Aged at High Temperatures Click to copy article link Article link copied!

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By Lorena Rodrigues, Paulo Fontes, Lorrany R. do Carmo
| ACS Publications
Total Mesophilic Counts A significant three-way interaction ( P = 0.002) was observed among irradiation, temperature, and aging time for total mesophilic counts, and the interaction effects are presented in Figure 1 . In irradiated meat aged at the conventional temperature (1 °C), total mesophilic counts remained below the detection limit (1.0 log CFU/g) at all aging times.
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Decomposition Kinetics of Solution and Lyophilized Powder of S-Nitroso-N-Cetylcysteine

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By Bruna Fernandes Andrade, Paulo Fontes, Eduardo Ramos
| Wiley Online Library
B. F., L. R. doCarmo, V. M.da Silva, et al. 2026. “Decomposition Kinetics of Solution and Lyophilized Powder of S-Nitroso-N-Cetylcysteine.” Journal of Food Science91, no. 4: e71005. Andrade, https://doi.org/10.1111/1750-3841.71005 Conflicts of Interest The authors declare no conflicts of interest. References , , , , and . 2024. “Sensory Profile and Color and Oxidative Stabilities of Sliced Restructured Cooked Hams with Added S-Nitroso-N-Acetylcysteine as a Nitrite Replacement.” Food and Humanity 3: 100446.
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A Acção Católica Portuguesa (1933-1974) e a presença da Igreja na sociedade

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By Paulo Fontes
| Dialnet - Universidad de La Rioja
Ayuda Buscar en la ayuda Buscar en la ayuda
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See all 12 licensed articles (13 Total)

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