Douglas Roberto Guimarães Silva

Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle

Douglas Roberto Guimarães Silva, Robledo A. Torres Filho, Henrique Pereira Cazedey et al. · Meat Science · 2014 · 63 citations

Rheological Measurement, Engineering, Strength Property +6

Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef

Luana Aparecida Sales, Lorena Mendes Rodrigues, Douglas Roberto Guimarães Silva et al. · Meat Science · 2020 · 53 citations

Nutrition, Meat Packaging, Animal Science +6

Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella

Monalisa Pereira Dutra, Giselle Pereira Cardoso, Paulo Rogério Fontes et al. · Food Chemistry · 2017 · 42 citations

Food Chemistry, Biochemistry, Medicine +10

Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

Douglas Roberto Guimarães Silva, Ana Paula Rocha de Moura, Alcinéia de Lemos Souza Ramos et al. · Meat Science · 2016 · 23 citations

Engineering, Mechanics, Animal Science +6

Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

Douglas Roberto Guimarães Silva, Gabriela B. S. Haddad, A. P. de Moura et al. · LWT · 2020 · 23 citations

Meat Packaging, Food Irradiation, Sensorial Characteristics +13