Fábio Anderson Pereira da Silva

Author

Also Known As

F.A.P. Silva, Fabio Anderson Pereira da SILVA, Fabio Anderson Pereira da Silva, FÁBIO ANDERSON PEREIRA DA SILVA, Fábio A. P. Silva, Fábio A.P. Silva, Fábio Anderson Pereira Da Silva, Fábio Anderson Pereira da SILVA, Fábio Anderson Pereira da Silva, Valquíria Cardoso da Silva Ferreira

Publications

912

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Paraíba Universidad de Extremadura Universidade Federal Rural de Pernambuco Universidad Autónoma de Nayarit Instituto Nacional do Semiárido

About

Fábio Anderson Pereira da Silva is an author at Universidade Federal da Paraíba specializing in health sciences, food safety, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	393
2	Engineering	4	4	143
3	Education	3	3	56
4	Medicine	1	1	18
5	Public Health	1	1	66

Fábio Anderson Pereira da Silva

Publications

797

Citations

H-Index

Page 1

	Year	Citations
Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen Samara C. Sousa, Sinara Pereira Fragoso, Cristiane R.A. Penna, LWT	2016	110
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, LWT Edible FilmEngineeringBeef PattiesFood AnalysisEdible Active Film	2021	79
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, Journal of Food Science and Technology Food ChemistryBiochemistryJerky ChickenPhysiologyFeed Additive	2016	71
Protein and lipid oxidations in jerky chicken and consequences on sensory quality Fábio Anderson Pereira da Silva, Mario Estévez, Valquíria Cardoso da Silva Ferreira, LWT	2018	68
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, International Journal of Food Science & Technology NutritionFood PreservationMeat QualityNutritional LossTexture Changes	2018	66
Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating Valquíria Cardoso da Silva Ferreira, David Morcuende, Marta Suely Madruga, Journal of Food Science and Technology Pre-cooking MethodsSensory DeteriorationFood PreservationChilled StorageFood Engineering	2016	45
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter Fábio Anderson Pereira da Silva, Deborah Silva do Amaral, Ingrid Conceição Dantas Guerra, Meat Science	2013	34
Antioxidant Extracts from Acorns ( <i>Quercus ilex</i> L.) Effectively Protect Ready‐to‐Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere Valquíria Cardoso da Silva Ferreira, David Morcuende, Silvia H. Hérnandez‐López, Journal of Food Science	2017	34
Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’ Deborah Silva do Amaral, Fábio Anderson Pereira da Silva, Taliana Kênia Alencar Bezerra, Food Packaging and Shelf Life Meat PackagingAnimal AgricultureFood PackagingStorage TimeLamb Pâté	2014	27
Characterization of a new food packaging material based on fish by-product proteins and passion fruit pectin Gabrielle Ingrid Bizerra Florentino, Darlinne Amanda Soares Lima, Miriane Moreira Fernandes Santos, Food Packaging and Shelf Life Meat PackagingEdible FilmFood PackagingEngineeringEdible Packaging	2022	26

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