Characterization of the immune response induced by pertussis OMVs-based vaccine

Daniela Bottero, María Emilia Gaillard, Eugenia Zurita, +9

Vaccine

Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Guillermo Doménech Asensi, Francisco Javier García-Alonso, Edgardo Martínez, +4

Meat Science

Food ChemistryNutritionHealth SciencesFood CompositionFood Analysis +5

Production of the exopolysacchzrides by Streptococcus thermophilus: Effect of growth conditions on fermentation kinetics and intrinsic viscosity

Carolina Shene, Nelly Canquil, S. Bravo, +1

International Journal of Food Microbiology

Intrinsic ViscosityBiomanufacturingEngineeringFood FermentationBiochemistry +7

Whey fermentation by Lactobacillus delbrueckii subsp. bulgaricus for exopolysaccharide production in continuous culture

Carolina Shene, S. Bravo

Enzyme and Microbial Technology

Exopolysaccharide ProductionWhey FermentationBiomanufacturingFood FermentationIn Vitro Fermentation +10

Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile

Berta Schnettler, Gastón Ares, Néstor Sepúlveda, +4

Meat Science

NutritionPublic PolicyFood MarketingNutritional WarningsPublic Health Nutrition +10

Genotyping of <i>BMPR1B</i>,<i>BMP15</i> and <i>GDF9</i> genes in Chilean sheep breeds and association with prolificacy

Erwin A. Paz, John Quiñones, S. Bravo, +2

Animal Genetics

GeneticsGenomic SelectionGenomicsAnimal GeneticsGenetic Analysis +18

Determination of fatty acid profile in ram spermatozoa and seminal plasma

Rommy Díaz, Mariana Andrade Torres, S. Bravo, +2

Andrologia

SpermatogenesisLipid AnalysisFertilitySemen AnalysisReproductive Biology +14

Effect of canola oil on meat quality and fatty acid profile of Araucano creole lambs during fattening period

John Quiñones, Aristide Maggiolino, S. Bravo, +7

Animal Feed Science and Technology

Canola OilNutritionAraucano Creole LambsAnimal NutritionAnimal Science +4

How do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile

Berta Schnettler, Gastón Ares, Néstor Sepúlveda, +4

Food Quality and Preference

Food ChoiceNutritionFood MarketingNutritional WarningsFood Security +11

Consumer acceptance of a functional processed meat product made with different meat sources

Berta Schnettler, Néstor Sepúlveda, S. Bravo, +2

British Food Journal