LARY SOUZA OLEGARIO

Literals

• foaf:lastName
  • SOUZA OLEGARIO
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  • I00074-PERSONAL DOCENTE, INVESTIGADOR O TÉCNICO
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  • 97b441ee8fdd9e437bdc64789a739cb9
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  • JORNADA DE 37,5 HORAS SEMANALES
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  • 5704533
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  • LARY
• ou:indiceHscopus
  • 10
• foaf:name
  • LARY SOUZA OLEGARIO
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  • A5089553160
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  • 0000000272511294
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  • http://orcid.org/0000000272511294
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  • 57208750547

Typed Literals

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Relations

• teach:teacherOf
  • GESTIÓN DE ALIMENTOS Y BEBIDAS
  • ITINERARIO LIBRE Y PRÁCTICAS DEPARTAMENTALES
  • RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
  • TECNOLOGÍA Y BIOQUÍMICA DE LOS ALIMENTOS II
• ou:tienePublicacion
  • Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
  • Aplicación del aprendizaje basado en proyectos en el Máster universitario en Ciencia y Tecnología de la Carne
  • Authentication of pure and adulterated edible oils using non-destructive ultrasound
  • Changes of ultrasonic parameters as a tool to determine the influence of cooking in pork loin samples
  • Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
  • Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control
  • Comparative dynamic sensory profile of meat and plant-based meat analogs
  • Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face-to-face vs. online tests
  • Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
  • Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
  • Cross-cultural emotional response to food stimuli: Influence of consumption context
  • Descifrando la experiencia de consumo del jamón curado ibérico
  • Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
  • Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate
  • Emotional response to healthier foods: Influence of culture and health consciousness
  • Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
  • Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication
  • Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation
  • Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach
  • Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage
  • Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing
  • Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
  • Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
  • Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach
  • Monitoring the processing of dry fermented sausages with a portable NIRS device
  • Métodos dinámicos
  • New findings of edible oil characterization by ultrasonic parameters
  • Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought
  • Physicochemical and sensory properties of dry-fermented sausages as influenced by the surface inoculation with non-traditional molds
  • Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog
  • Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome
  • Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages
  • Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
  • Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars
  • Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei
  • Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study
  • Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)
  • Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese
  • Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication
  • Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds
  • Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety
  • Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process
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• ou:adscritoACentro
  • Facultad De Veterinaria
• ou:imparteDocenciaEnArea
  • TECNOLOGÍA DE LOS ALIMENTOS
• ou:perteneceAGrupoInvestigacion
  • Tecnología y Calidad de Alimentos
• ou:adscritoADepartamento
  • PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS

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