Fábio Anderson Pereira da Silva

Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

Samara C. Sousa, Sinara Pereira Fragoso, Cristiane R.A. Penna et al. · LWT · 2016 · 110 citations

Edible active film based on gelatin and Malpighia emarginata waste extract to inhibit lipid and protein oxidation in beef patties

Edilayane da Nóbrega Santos, Thamyres César de Albuquerque Sousa, Deocleciano Cassiano de Santana Neto et al. · LWT · 2021 · 79 citations · Full text

Edible Film, Engineering, Beef Patties +17

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Fábio Anderson Pereira da Silva, Valquíria Cardoso da Silva Ferreira, Marta Suely Madruga et al. · Journal of Food Science and Technology · 2016 · 71 citations · Full text

Food Chemistry, Biochemistry, Jerky Chicken +7

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

Fábio Anderson Pereira da Silva, Mario Estévez, Valquíria Cardoso da Silva Ferreira et al. · LWT · 2018 · 68 citations

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

Valquíria Cardoso da Silva Ferreira, David Morcuende, Marta Suely Madruga et al. · International Journal of Food Science & Technology · 2018 · 66 citations

Nutrition, Food Preservation, Meat Quality +18