Navegando por Autor Ramos, Eduardo M.

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Jul-2019Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayAlvarenga, Tharcilla I. R. C.; Hopkins, David L.; Ramos, Eduardo M.; Almeida, Amélia K.; Geesink, Geert
Ago-2019Changes in the quality of sliced mortadella sausages prepared using chitosanMartins, Aline P.; Martins, Heloísa H. de Abreu; Isidoro, Silas R.; Alcântara, João P.; Ramos, Eduardo M.; Piccoli, Roberta H.
Dez-2015Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine bloodFontes, Paulo R.; Gomide, Lúcio A. M.; Costa, Neuza M. B.; Peternelli, Luiz A.; Fontes, Edimar A. F.; Ramos, Eduardo M.
Fev-2020Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periodsAroeira, Carolina N.; Torres Filho, Robledo A.; Fontes, Paulo Rogério; Ramos, Alcinéia L. S.; Castillo, Carmen Josefina Contreras; Hopkins, David L.; Ramos, Eduardo M.
Mar-2017Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tendernessSilva, Douglas R. G.; Moura, Ana Paula R. de; Ramos, Alcinéia L. S.; Ramos, Eduardo M.
Mai-2015Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscleSilva, Douglas R. G.; Torres Filho, Robledo A.; Cazedey, Henrique P.; Fontes, Paulo R.; Ramos, Alcinéia L. S.; Ramos, Eduardo M.
Set-2018Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear forceSilva, Douglas R. G.; Holman, Benjamin W. B.; Kerr, Matthew J.; Morris, Stephen; Ramos, Eduardo M.; Hopkins, David L.
2018Microwave as a rapid cooking method for beef tenderness evaluationSilva, Douglas R. G.; Fernandez, Ludimila C.; Torres Filho, Robledo A.; Fontes, Paulo R.; Ramos, Alcinéia L. S.; Ramos, Eduardo M.
Nov-2020Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiationSilva, Douglas R. G.; Moura, Ana Paula R.; Haddad, Gabriela B. S.; Souza, Poliana M.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
Jan-2021Relationship between beta-adrenergic agonists, calpain system activity and beef texture: a systematic reviewCruz, Fábio L.; Carvalho, Elisa B. de; Ramos, Eduardo M.; Pereira, Luciano J.; Zangeronimo, Márcio G.
2018Restructured low-fat cooked ham containing liquid whey fortified with lactuloseOliveira, Cristiane A.; Massingue, Armando A.; Moura, Ana Paula R.; Fontes, Paulo Rogério; Ramos, Alcineia de Lemos Souza; Ramos, Eduardo M.
Fev-2021Safe cured meat using gamma radiation: effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked hamSilva, Douglas R. G.; Haddad, Gabriela B. S.; Moura, Ana P. de; Souza, Poliana M. de; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
Dez-2019Selenium yeast supplementation for broilers at different agesSilva, Vanessa A.; Bertechini, Antônio G.; Nogueira, Bernardo R. F.; Ribeiro, Heloísa V.; Mencalha, Raquel; Ramos, Eduardo M.
Dez-2018Using microwave cooking to evaluate tenderness and its relationship to sensory analysisSilva, Douglas R. G.; Haddad, Gabriela B. S.; Fontes, Paulo R.; Holman, Benjamin W. B.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.