Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification
Ramos, Alcinéia de Lemos Souza, Fontes, Paulo Rogério, Cazedey, Henrique Pereira, Torres Filho, Robledo de Almeida, Ramos, Eduardo Mendes
Published in Journal of food quality (01.01.2017)
Published in Journal of food quality (01.01.2017)
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Journal Article
Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Ítalo Abreu, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Animal bioscience (01.02.2020)
Published in Animal bioscience (01.02.2020)
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Journal Article
Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
Coelho, Samira Reis, Lima, Ítalo Abreu, Martins, Maurilio Lopes, Benevenuto Júnior, Augusto Aloísio, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Food science & technology (01.03.2019)
Published in Food science & technology (01.03.2019)
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Journal Article
Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
Massingue, Armando Abel, de Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, Fontes, Edimar Aparecida Filomeno, Perez, Juan Ramon Olalquiaga, Ramos, Eduardo Mendes
Published in Animal bioscience (01.04.2018)
Published in Animal bioscience (01.04.2018)
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Journal Article
Canola and olive oil gelled emulsions as pork fat replacers in beef burgers
Dias, Maiara Fonseca, Guimarães, Angélica Sousa, Benevenuto Júnior, Augusto Aloísio, Silva, Vanessa Riani Olmi, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in British food journal (1966) (03.01.2022)
Published in British food journal (1966) (03.01.2022)
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Journal Article
Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages
Pereira, Anirene Galvão Tavares, Ramos, Eduardo Mendes, Teixeira, Jacyara Thaís, Cardoso, Giselle Pereira, Ramos, Alcinéia de Lemos Souza, Fontes, Paulo Rogério
Published in Meat science (01.12.2011)
Published in Meat science (01.12.2011)
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Journal Article
Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol
Oliveira, Thales Leandro Coutinho de, Haddad, Gabriela de Barros Silva, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf, Cristianini, Marcelo
Published in British food journal (1966) (23.10.2019)
Published in British food journal (1966) (23.10.2019)
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Journal Article
Different levels of selenomethionine on the meat quality and selenium deposition in tissue of finishing pigs
Silva, Vanessa Avelar, Bertechini, Antônio Gilberto, Clemente, Alisson Hélio Sampaio, de Freitas, Luis Filipe Villas Boas, Nogueira, Bernardo Rocha Franco, de Oliveira, Barbara Lopes, Ramos, Alcinéia de Lemos Souza
Published in Journal of animal physiology and animal nutrition (01.11.2019)
Published in Journal of animal physiology and animal nutrition (01.11.2019)
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Journal Article
Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat
Bruna Fernandes Andrade, Vanuzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Maria das Graças Cardoso, Eduardo Mendes Ramos
Published in Brazilian Journal of Food Technology (2023)
Published in Brazilian Journal of Food Technology (2023)
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Journal Article
Classification of pork quality by hierarchical cluster analysis
Torres Filho, Robledo de Almeida, Silva, Vanelle Maria da, Rodrigues, Lorena Mendes, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in British food journal (1966) (07.08.2018)
Published in British food journal (1966) (07.08.2018)
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Journal Article
Texture profile of surimi-like material from mechanically deboned turkey meat
Armando Abel Massingue, Mariele Maria de Oliveira Paula, Ana Paula Rocha, Gabriela de Barros Silva Haddad, Eloá Lourenço do Carmo, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Published in Brazilian Journal of Food Technology (2021)
Published in Brazilian Journal of Food Technology (2021)
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Journal Article
Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display
Cardoso, Giselle Pereira, Dutra, Monalisa Pereira, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Gomide, Lúcio Alberto de Miranda, Ramos, Eduardo Mendes
Published in Meat science (01.04.2016)
Published in Meat science (01.04.2016)
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Journal Article
Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites
Cardoso, Giselle Pereira, Andrade, Monalisa Pereira Dutra, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.06.2019)
Published in Meat science (01.06.2019)
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Journal Article
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams
Guimarães, Angélica Sousa, Guimarães, Jéssica Sousa, Rodrigues, Lorena Mendes, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.10.2022)
Published in Meat science (01.10.2022)
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Journal Article
Combined effects of gamma irradiation and aging on tenderness and quality of beef from Nellore cattle
Rodrigues, Lorena Mendes, Sales, Luana Aparecida, Fontes, Paulo Rogério, Torres Filho, Robledo de Almeida, Andrade, Monalisa Pereira Dutra, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Food chemistry (30.05.2020)
Published in Food chemistry (30.05.2020)
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Journal Article
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef
Sales, Luana Aparecida, Rodrigues, Lorena Mendes, Silva, Douglas Roberto Guimarães, Fontes, Paulo Rogério, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.05.2020)
Published in Meat science (01.05.2020)
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Journal Article
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams
Paula, Marielle Maria de Oliveira, Haddad, Gabriela de Barros Silva, Rodrigues, Lorena Mendes, Benevenuto Júnior, Augusto Aloísio, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.06.2019)
Published in Meat science (01.06.2019)
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Journal Article
Supplementation of selenomethionine at different ages and levels on meat quality, tissue deposition, and selenium retention in broiler chickens
Silva, Vanessa Avelar, Clemente, Alisson Hélio Sampaio, Nogueira, Bernardo Rocha Franco, de Carvalho, Andressa Carla, de Freitas, Luís Filipe Villas Boas, Ramos, Alcinéia de Lemos Souza, Bertechini, Antônio Gilberto
Published in Poultry science (01.05.2019)
Published in Poultry science (01.05.2019)
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Journal Article
Application of a check-all-that-apply question for evaluating and characterizing meat products
Jorge, Élida da Conceição, Mendes, Andressa Cristina Gaione, Auriema, Bruna Emygdio, Cazedey, Henrique Pereira, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.02.2015)
Published in Meat science (01.02.2015)
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Journal Article
Technological performance of different rabbit meat cuts in processing cured cooked ready-to-eat meat products
Bueno, Lethicia Olimpio, Bittencourt, Márcia Teixeira, Machado, Luiz Carlos, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Ciência animal brasileira (2023)
Published in Ciência animal brasileira (2023)
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Journal Article