C. L. Sousa

Composition of MSM from Brazilian catfish and technological properties of fish flour

Isabelle Silva de Oliveira, Lúcia de Fátima Henriques Lourenço, C. L. Sousa et al. · Food Control · 2014 · 50 citations

Food Chemistry, Technological Properties, Brazilian Catfish +4

Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts

Manuela Ribeiro, Otniel Freitas‐Silva, I. M. de Castro et al. · Food Microbiology · 2020 · 19 citations

Industrial Mycology, Engineering, Aspergillus Nomius +9

Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )

Gleice Vasconcelos da Silva Pereira, Glauce Vasconcelos da Silva Pereira, Eleda Maria Paixão Xavier Neves et al. · Food Science and Technology · 2018 · 16 citations · Full text

Functional Properties, Engineering, Edible Packaging +10

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Hellen Christina de Almeida Kato, Lúcia de Fátima Henriques Lourenço, Éder Augusto Furtado Araújo et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 2016 · 14 citations · Full text

Tambaqui Fillets, Food Preservation, Food Processing Facilities +22

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Fabiane de Cássia Pontes Ramos, Lúcia de Fátima Henriques Lourenço, Maria Regina Sarkis Peixoto Joele et al. · Semina Ciências Agrárias · 2016 · 14 citations · Full text

Food Processing Facilities, Food Control, Food Microbiology +16