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Teresinha Marisa Bertol

Observed names: BERTOL, T. M., Bertol, Teresinha M., T Bertol, T. Bertol, T. M. Bertol, T.M. BERTOL, T.M. Bertol, Teresinha Marisa BERTOL
ORCID: 0000-0002-0091-3892
Observed ORCID: 0000-0002-0091-3892
OpenAlex ID: A5065799569
Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat
2012 · T.M. Bertol, R.M.L. de Campos, et al. · Meat Science · 79
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Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran
2006 · R.M.L. de Campos, E. Hierro, et al. · Food Chemistry · 62
The impact of feeding growing-finishing pigs with reduced dietary protein levels on performance, carcass traits, meat quality and environmental impacts
2017 · A.N.T.R. Monteiro, T.M. Bertol, et al. · Livestock Science · 61
Effects of handling intensity and live weight on blood acid-base status in finishing pigs
2004 · D. N. Hamilton, M. Ellis, et al. · Journal of Animal Science · 59
Effect of feed withdrawal and handling intensity on longissimus muscle glycolytic potential and blood measurements in slaughter weight pigs1
2005 · T. M. Bertol, M. Ellis, et al. · Journal of Animal Science · 57
ω‐3 in meat products: benefits and effects on lipid oxidative stability
2015 · Daniela Miotto Bernardi, Teresinha Marisa Bertol, et al. · Journal of the Science of Food and Agriculture · 50
Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
2017 · Teresinha Marisa Bertol, Embrapa Suínos e Aves, Brazil, et al. · Ciência Rural · 32
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Meat quality and cut yield of pigs slaughtered over 100kg live weight
2015 · T.M. Bertol, E.A. Oliveira, et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 29
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Effect of vitamin E, low dose irradiation, and display time on the quality of pork
2004 · S Ohene-Adjei, T Bertol, et al. · Meat Science · 29
Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity
2016 · Daniela Miotto BERNARDI, Leandro Daniel de PARIS, et al. · Food Science and Technology · 28
Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures
2009 · Maristela Cortez Sawitzki, Ângela Maria Fiorentini, et al. · Food Science and Technology · 23
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Oregano essential oil as food additive for piglets: antimicrobial and antioxidant potential
2010 · João Dionísio Henn, Teresinha Marisa Bertol, et al. · Revista Brasileira de Zootecnia · 19
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Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
2009 · Ângela Maria Fiorentini, Maristela Cortez Sawitzki, et al. · Brazilian Journal of Microbiology · 18
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Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times
2012 · Teresinha Marisa Bertol, Angela Maria Fiorentini, et al. · Food Science and Technology · 17
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Qualidade da carne e desempenho de genótipos de suínos alimentados com dois níveis de aminoácidos
2010 · Teresinha Marisa Bertol, Rogério Manoel Lemes de Campos, et al. · Pesquisa Agropecuária Brasileira · 17
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Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
2009 · Ângela Maria Fiorentini, Maristela Cortez Sawitzki, et al. · Brazilian Archives of Biology and Technology · 17
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Effects of dietary supplementation with L-carnitine and fat on blood acid–base responses to handling in slaughter weight pigs1
2005 · T. M. Bertol, M. Ellis, et al. · Journal of Animal Science · 17
Effect of feed withdrawal and dietary energy source on muscle glycolytic potential and blood acid-base responses to handling in slaughter-weight pigs1
2011 · T. M. Bertol, D. V. Braña, et al. · Journal of Animal Science · 16
Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
2008 · Maristela Cortez Sawitzki, Ângela Maria Fiorentini, et al. · Food Science and Technology · 16
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Determinação dos valores de energia e do balanço de nitrogênio de alguns alimentos para leitões na fase inicial
1999 · Teresinha Marisa Bertol, Jorge Vítor Ludke · Revista Brasileira de Zootecnia · 15
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Níveis de suplementação com lactose na dieta de leitões desmamados
2000 · Teresinha Marisa Bertol, Jonas Irineu dos Santos Filho, et al. · Revista Brasileira de Zootecnia · 14
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Live performance, carcass quality, and economic assessment of over 100kg slaughtered pigs
2015 · E.A. Oliveira, T.M. Bertol, et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 13
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Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages
2007 · Maristela Cortez Sawitzki, Ângela Maria Fiorentini, et al. · Brazilian Journal of Microbiology · 13
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A note on partial replacement of maize with rice bran in the pig diet on meat and backfat fatty acids
2006 · R. de Campos, E. Hierro, et al. · Journal of Animal and Feed Sciences · 13
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Applying precision feeding to improve the nitrogen efficiency of swine production: a review of possible practices and obstacles
2017 · Alessandra Nardina Trícia Rigo Monteiro, Teresinha Marisa Bertol, et al. · Ciência Rural · 12
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Works count: 102
Citation count: 889
H-index: 17
I10-index: 29
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