Jair Sebastião da Silva Pinto

Sensory and physicochemical characteristics of low sodium salami

Marcio Aurélio de Almeida, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto et al. · Scientia Agricola · 2016 · 43 citations · Full text

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Marcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto et al. · Food Research International · 2018 · 39 citations · Full text

Peptidomic Approach, Engineering, Food Fermentation +8

Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life

Thais Cardoso Merlo, Jéssica da Cruz Antonio, Taciana Villela Savian et al. · Meat Science · 2020 · 17 citations

Food Chemistry, Tobacco Control, Shelf Life +10

Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins

Juan D. Rios‐Mera, Jair Sebastião da Silva Pinto, Carmen J. Contreras‐Castillo · Meat Science · 2017 · 13 citations · Full text

Animal Physiology, Ultimate Ph, Protein Chemistry +13

Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design

Erick Saldaña, Raúl Siché, Jair Sebastião da Silva Pinto et al. · Journal of Food Science and Technology · 2018 · 11 citations · Full text

Lipid Analysis, Sequential Strategy, Biochemistry +6