Paulo Roberto Campagnoli de Oliveira Filho

Elaboration of sausage using minced fish of Nile tilapia filleting waste

Paulo Roberto Campagnoli de Oliveira Filho, Flávia Maria Netto, Kazumi Kawazaki Ramos et al. · Brazilian Archives of Biology and Technology · 2010 · 51 citations · Full text

Nutrition, Animal Nutrition, Aquaculture +10

Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products

Paulo Roberto Campagnoli de Oliveira Filho, Elisabete Maria Macedo Viegas, Eliana Setsuko Kamimura et al. · Journal of Aquatic Food Product Technology · 2012 · 46 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +19

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Paulo Roberto Campagnoli de Oliveira Filho, Carmen Sílvia Fávaro-Trindade, Marco Antônio Trindade et al. · Scientia Agricola · 2010 · 41 citations · Full text

Meat Packaging, Engineering, Food Composition +14

How stunning methods affect the quality of Nile tilapia meat

Paulo Roberto Campagnoli de Oliveira Filho, Carlos Augusto Fernandes de Oliveira, Paulo José do Amaral Sobral et al. · CyTA - Journal of Food · 2014 · 31 citations · Full text

Stunning Methods, Aquaculture, Physiology +8

Effects of adding rotifers on the water quality, plankton composition and growth of Pacific white shrimp,<i>Litopenaeus vannamei</i>juvenile, when cultured with biofloc technology

Danielle Alves Silva, Priscilla Celes Maciel de Lima, Allyne do Nascimento Eufrásio Silva et al. · Aquaculture Research · 2021 · 30 citations