Jéssica de Oliveira Monteschio

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

Ana Carolina Pelaes Vital, Ana Guerrero, Jéssica de Oliveira Monteschio et al. · PLoS ONE · 2016 · 205 citations · Full text

Nutrition, Food Analysis, Consumer Acceptability +16

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

Effects of diet supplementation with clove and rosemary essential oils and protected oils (eugenol, thymol and vanillin) on animal performance, carcass characteristics, digestibility, and ingestive behavior activities for Nellore heifers finished in feedlot

Kennyson Alves de Souza, Jéssica de Oliveira Monteschio, Camila Mottin et al. · Livestock Science · 2018 · 49 citations

Animal Physiology, Nutrition, Animal Performance +12