المؤلفون: Barbosa Filho, J.A., Soares, A.L., Santos, M.C., Venancio, E.J., Almeida, M., Bueno, F.R., Shimokomaki, M., Oba, A.

المصدر: Arquivo Brasileiro de Medicina Veterinária e Zootecnia. April 2017 69(2)

مصطلحات موضوعية: aves, óleo de canola, óleo de soja, tocoferol

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000200497

المؤلفون: Paião, F.G., Arisitides, L.G.A., Murate, L.S., Vilas-Bôas, G.T., Vilas-Boas, L.A., Shimokomaki, M.

المصدر: Brazilian Journal of Microbiology. January 2013 44(1)

مصطلحات موضوعية: aviculture, bacteria, detection

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100005

المؤلفون: TORRES, E.A.F.S., RIMOLI, C.D., OLIVO, R., HATANO, M.K, SHIMOKOMAKI, M.

المصدر: Food Science and Technology. April 1998 18(1)

مصطلحات موضوعية: carnes, hamburguer, oxidação lipídica, iodo

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000100011

المؤلفون: Geronimo BC, Mastelini SM, Carvalho RH, Barbon Junior S, Barbin DF, Shimokomaki M, Ida EI

المساهمون: Geronimo, Bc, Mastelini, Sm, Carvalho, Rh, Barbon Junior, S, Barbin, Df, Shimokomaki, M, Ida, Ei

مصطلحات موضوعية: Image Processing, Machine Learning, Computer Vision: Food

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000457664300039; volume:96; firstpage:303; lastpage:310; numberofpages:8; journal:INFRARED PHYSICS & TECHNOLOGY; https://hdl.handle.net/11368/3004482; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85057632321; https://www.sciencedirect.com/science/article/pii/S1350449518306649

الاتاحة: https://hdl.handle.net/11368/3004482
https://doi.org/10.1016/j.infrared.2018.11.036
https://www.sciencedirect.com/science/article/pii/S1350449518306649

المؤلفون: Kato T, Mastelini SM, Campos GFC, Barbon APAD, Prudencio SH, Shimokomaki M, Soares AL, Barbon Junior S

المساهمون: Kato, T, Mastelini, Sm, Campos, Gfc, Barbon, Apad, Prudencio, Sh, Shimokomaki, M, Soares, Al, Barbon Junior, S

مصطلحات موضوعية: Appearance, Broiler Breast Fillet, Classification, Digital Image, Sensory Analysis

Relation: info:eu-repo/semantics/altIdentifier/pmid/30744375; info:eu-repo/semantics/altIdentifier/wos/WOS:000472147700012; volume:32; issue:7; firstpage:1015; lastpage:1026; numberofpages:12; journal:ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES; https://hdl.handle.net/11368/3004493; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85072071472; https://www.animbiosci.org/journal/view.php?doi=10.5713/ajas.18.0504; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6601057/

الاتاحة: https://hdl.handle.net/11368/3004493
https://doi.org/10.5713/ajas.18.0504
https://www.animbiosci.org/journal/view.php?doi=10.5713/ajas.18.0504
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6601057/

المؤلفون: Barbosa Filho,JA, Almeida,M, Shimokomaki,M, Pinheiro,JW, Silva,CA, Michelan Filho,T, Bueno,FR, Oba,A

المصدر: Revista Brasileira de Ciência Avícola v.19 n.1 2017

مصطلحات موضوعية: Carcass yield, genetics, griller-type, growth performance, meat quality

وصف الملف: text/html

الاتاحة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100109

المؤلفون: Droval, A. A., Benassi, V. T., Rossa, A., Prudencio, S. H., Paião, F. G., Shimokomaki, M.

مصطلحات موضوعية: Research Reports

وصف الملف: text/html

Relation: http://japr.oxfordjournals.org/cgi/content/short/21/3/502; http://dx.doi.org/10.3382/japr.2011-00392

الاتاحة: http://japr.oxfordjournals.org/cgi/content/short/21/3/502
https://doi.org/10.3382/japr.2011-00392

المؤلفون: Rocha Garcia, C. E., Youssef, E. Y., Souza, N. E., Matsushita, M., Figueiredo, E., Shimokomaki, M.

مصطلحات موضوعية: Research Reports

وصف الملف: text/html

Relation: http://japr.oxfordjournals.org/cgi/content/short/12/3/335; http://dx.doi.org/10.1093/japr/12.3.335

الاتاحة: http://japr.oxfordjournals.org/cgi/content/short/12/3/335
https://doi.org/10.1093/japr/12.3.335

المؤلفون: Teodoro, W. R., Witzel, S. S., Velosa, A. P. P., Shimokomaki, M., Abrahamsohn, P. A., Zorn, T. M. T.

المصدر: Connective Tissue Research ; volume 44, issue 2, page 96-103 ; ISSN 0300-8207

الاتاحة: http://dx.doi.org/10.1080/713713658

المؤلفون: Shimokomaki, M., Franco, B. D. G. M., Biscontini, T. M., Pinto, M. F., Terra, N. N., Zorn, T. M. T.

المصدر: Food Reviews International ; volume 14, issue 4, page 339-349 ; ISSN 8755-9129 1525-6103

الاتاحة: http://dx.doi.org/10.1080/87559129809541167
http://www.tandfonline.com/doi/pdf/10.1080/87559129809541167

المؤلفون: Barbin DF, Mastelini SM, Barbon Junior S, Campos GFC, Barbon APAC, Shimokomaki M

المساهمون: Barbin, Df, Mastelini, Sm, Barbon Junior, S, Campos, Gfc, Barbon, Apac, Shimokomaki, M

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000374708500008; volume:144; firstpage:85; lastpage:93; numberofpages:9; journal:BIOSYSTEMS ENGINEERING; http://hdl.handle.net/11368/3004421; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84959440279

الاتاحة: http://hdl.handle.net/11368/3004421
https://doi.org/10.1016/j.biosystemseng.2016.01.015

المؤلفون: Shimokomaki, M., Youssef Youssef, E., Terra, N.N.

المصدر: Encyclopedia of Food Sciences and Nutrition ; page 1702-1708 ; ISBN 9780122270550

الاتاحة: http://dx.doi.org/10.1016/b0-12-227055-x/00316-3
https://api.elsevier.com/content/article/PII:B012227055X003163?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B012227055X003163?httpAccept=text/plain

المؤلفون: KRIESE, P, SOARES, A, GUARNIERI, P, PRUDENCIO, S, IDA, E, SHIMOKOMAKI, M

المصدر: Food Chemistry ; volume 104, issue 4, page 1618-1621 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2007.03.003
https://api.elsevier.com/content/article/PII:S0308814607002336?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814607002336?httpAccept=text/plain

المؤلفون: Ruiz, MR, Matsushita, M, Visentainer, JV, Hernandez, JA, de A Ribeiro, EL, Shimokomaki, M, Reeves, JJ, de Souza, NE

المصدر: South African Journal of Animal Science; Vol 35, No 1 (2005); 13-18

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=78975075580c::8fc83d778f2f43abde919164b48a8d5a
https://www.ajol.info/index.php/sajas/article/view/4044

المؤلفون: Lara, JAF, Senigalia, SWB, Oliveira, TCRM, Dutra, Iveraldo dos Santos, Pinto, Marcos Franke, Shimokomaki, M.

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: intermediate moisture meat product, hurdle technology, Clostridium botulinum, Staphylococcus aureus

وصف الملف: 609-613

Relation: Meat Science; 2.821; 1,643; http://dx.doi.org/10.1016/S0309-1740(02)00254-1; Meat Science. Oxford: Elsevier B.V., v. 65, n. 1, p. 609-613, 2003.; http://hdl.handle.net/11449/34788; WOS:000182999000012; 6247817803779719; 4022227218734910

الاتاحة: http://hdl.handle.net/11449/34788
https://doi.org/10.1016/S0309-1740(02)00254-1

المؤلفون: Barretto, A.C.S., Ida, E.I., Silva, R.S.F., Torres, E.A.F.S., Shimokomaki, M.

المصدر: Journal of Food Composition and Analysis ; volume 16, issue 5, page 587-594 ; ISSN 0889-1575

الاتاحة: http://dx.doi.org/10.1016/s0889-1575(03)00023-1
https://api.elsevier.com/content/article/PII:S0889157503000231?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0889157503000231?httpAccept=text/plain

Alternate Title: Productive and humoral immune response of broilers fed with different sources of oil and vitamin E. (English)

المؤلفون: Filho, J. A. Barbosa, Soares, A. L., Santos, M. C., Venancio, E. J., Almeida, M., Bueno, F. R., Shimokomaki, M., Oba, A.

المصدر: Arquivo Brasileiro de Medicina Veterinaria e Zootecnia; 2017, Vol. 69 Issue 2, p497-504, 8p

المؤلفون: Pinto, Marcos Franke, Ponsano, EHG, Franco, BDGM, Shimokomaki, M.

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: fermented meat products, starter cultures, charqui, jerked beef, sensorial properties

وصف الملف: 187-191

Relation: Meat Science; 2.821; 1,643; http://dx.doi.org/10.1016/S0309-1740(01)00184-X; Meat Science. Oxford: Elsevier B.V., v. 61, n. 2, p. 187-191, 2002.; http://hdl.handle.net/11449/34824; WOS:000175264200009; 4022227218734910; 9501017500294164

الاتاحة: http://hdl.handle.net/11449/34824
https://doi.org/10.1016/S0309-1740(01)00184-X

المؤلفون: Macedo-Silva, A., Shimokomaki, M., Vaz, A.J., Yamamoto, Y.Y., Tenuta-Filho, A.

المصدر: Journal of Food Composition and Analysis ; volume 14, issue 5, page 469-478 ; ISSN 0889-1575

الاتاحة: http://dx.doi.org/10.1006/jfca.2001.1014
https://api.elsevier.com/content/article/PII:S0889157501910142?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0889157501910142?httpAccept=text/plain

المؤلفون: Macedo-Silva, A, Barbosa, S.F.C, Alkmin, M.G.A, Vaz, A.J, Shimokomaki, M, Tenuta-Filho, A

المصدر: Meat Science ; volume 56, issue 2, page 189-192 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/s0309-1740(00)00039-5
https://api.elsevier.com/content/article/PII:S0309174000000395?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174000000395?httpAccept=text/plain