F. C. Tavernari

Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: Benefits to consumers.

M. Baldissera, M. D. da Silva, R. Wagner, 2019, Journal of food biochemistry.

The involvement of RUNX2 and SPARC genes in the bacterial chondronecrosis with osteomyelitis in broilers.

J. R. Pandolfi, A. Ibelli, M. Ledur, 2017, Animal : an international journal of animal bioscience.

Enrichment of fatty acids omega 3 series in poultry meat and eggs.

O. Costa, A. Remus, F. C. Tavernari, 2017 .

Development of a readily applied method to quantify ractopamine residue in meat and bone meal by QuEChERS-LC-MS/MS.

V. Gressler, V. Feddern, F. C. Tavernari, 2016, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggs.

M. Baldissera, A. S. Da silva, R. Gebert, 2019, Journal of food biochemistry.

Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive.

R. Wagner, J. Valentini, A. S. Da silva, 2020, Food chemistry.

Eucalyptus oil to mitigate heat stress in broilers

L. M. Stefani, T. Petrolli, C. A. Zotti, 2019, Revista Brasileira de Zootecnia.