Armando Abel Massingue

Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites

Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Lorena Mendes Rodrigues et al. · Meat Science · 2019 · 49 citations

Meat Packaging, Edible Film, Bilayer Chitosan-gelatin Composites +6

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Marielle Maria de Oliveira Paula, Juliana Resende Gonçalves Silva, Karoliny Lamas De Oliveira et al. · Ciência Rural · 2019 · 26 citations · Full text

Nutrition, Novel Food, Food Analysis +19

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogério Fontes et al. · Asian-Australasian Journal of Animal Sciences · 2017 · 25 citations · Full text

Restructured low‐fat cooked ham containing liquid whey fortified with lactulose

Cristiane Ayala de Oliveira, Armando Abel Massingue, Ana Paula Rocha de Moura et al. · Journal of the Science of Food and Agriculture · 2017 · 12 citations

Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study

Claudine Garcia Chaves da Costa, Marielle Maria de Oliveira Paula, Armando Abel Massingue et al. · Ciência Rural · 2019 · 10 citations · Full text