Emília Maria Barbosa Carvalho Kempinski

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Jéssica de Oliveira Monteschio, Kennyson Alves de Souza, Ana Carolina Pelaes Vital et al. · Meat Science · 2017 · 123 citations

Animal Science, Animal Nutrition, Agricultural Economics +10

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Ana Carolina Pelaes Vital, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski et al. · Meat Science · 2018 · 83 citations

Food Analysis, Active Coating, Food Engineering +7

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

Ana Carolina Pelaes Vital, Ana Guerrero, Mariana Garcia Ornaghi et al. · Journal of Food Science and Technology · 2018 · 58 citations · Full text

Sensory Acceptability, Essential Oils, Fish Fillet

Development and quality evaluation of infant food with oregano essential oil for children diagnosed with cerebral palsy

Emília Maria Barbosa Carvalho Kempinski, Ana Carolina Pelaes Vital, Jéssica de Oliveira Monteschio et al. · LWT · 2017 · 21 citations

Nutrition, Infant Nutrition, Pediatrics +6

Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content

Camila Barbosa Carvalho, Ana Carolina Pelaes Vital, Emília Maria Barbosa Carvalho Kempinski et al. · Journal of Culinary Science & Technology · 2017 · 17 citations

Nutrition, Dietary Exposure, Food Analysis +17