Paulo Rogério Fontes

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

Giselle Pereira Cardoso, Monalisa Pereira Dutra, Paulo Rogério Fontes et al. · Meat Science · 2015 · 165 citations

Meat Packaging, Edible Film, Edible Packaging +6

Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

Anirene Galvão Tavares Pereira, Eduardo Mendes Ramos, Jacyara Thaís Teixeira et al. · Meat Science · 2011 · 129 citations

Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

Carolina Naves Aroeira, Robledo A. Torres Filho, Paulo Rogério Fontes et al. · Meat Science · 2016 · 89 citations

Animal Physiology, Animal Science, Livestock Production +8

Application of a check-all-that-apply question for evaluating and characterizing meat products

Élida da Conceição Jorge, Andressa Cristina Gaione Mendes, Bruna Emygdio Auriema et al. · Meat Science · 2014 · 78 citations

Food Authenticity, Meat Packaging, Check-all-that-apply Question +9

Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

Carolina Naves Aroeira, Robledo de Almeida Torres Filho, Paulo Rogério Fontes et al. · Meat Science · 2016 · 70 citations · Full text

Animal Physiology, Animal Study, Animal Science +12