Vivian Feddern

Pelotas, RS, Brazil

Last Updated: 09/26/2026

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Found 16 publications

Author Correction: Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.

Author Correction: Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.

Journal: NPJ science of food

Published: February 25, 2026

Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production.

Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production.

Journal: Frontiers in nutrition

Published: June 17, 2025

Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.

Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold.

Journal: NPJ science of food

Published: October 07, 2024

Trends in non-animal scaffolds for cultured meat structuration.

Trends in non-animal scaffolds for cultured meat structuration.

Journal: NPJ science of food

Published: June 23, 2024

Nicarbazin Residue in Tissues from Broilers Reared on Reused Litter Conditions.

Nicarbazin Residue in Tissues from Broilers Reared on Reused Litter Conditions.

Journal: Animals : an open access journal from MDPI

Published: September 01, 2022

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses.

Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses.

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Published: May 13, 2021

Performance, carcass and meat quality of pigs submitted to immunocastration and different feeding programs.

Performance, carcass and meat quality of pigs submitted to immunocastration and different feeding programs.

Journal: Research in veterinary science

Published: August 21, 2019

Detection of p-Nitroaniline Released from Degradation of 4,4'-Dinitrocarbanilide in Chicken Breast during Thermal Processing.

Detection of p-Nitroaniline Released from Degradation of 4,4'-Dinitrocarbanilide in Chicken Breast during Thermal Processing.

Journal: Journal of agricultural and food chemistry

Published: July 20, 2019

Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal.

Determination of ractopamine residue in tissues and urine from pig fed meat and bone meal.

Journal: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Published: February 21, 2019

Risk factors associated with pig pre-slaughtering losses.

Risk factors associated with pig pre-slaughtering losses.

Journal: Meat science

Published: November 30, 2018

Degradation of 4,4'-Dinitrocarbanilide in Chicken Breast by Thermal Processing.

Degradation of 4,4'-Dinitrocarbanilide in Chicken Breast by Thermal Processing.

Journal: Journal of agricultural and food chemistry

Published: July 12, 2018

Application of Enzyme Digestion and Deconjugation Followed by Quick, Easy, Cheap, Effective, Rugged, Safe Extraction and Liquid Chromatography-Tandem Mass Spectrometry Methodology To Determine Ractopamine Residue in Pork.

Application of Enzyme Digestion and Deconjugation Followed by Quick, Easy, Cheap, Effective, Rugged, Safe Extraction and Liquid Chromatography-Tandem Mass Spectrometry Methodology To Determine Ractopamine Residue in Pork.

Journal: Journal of food protection

Published: July 07, 2018

Showing 1-12 of 16

Last Updated: 09/26/2026