Suezilde da Conceição Amaral Ribeiro

Composition of MSM from Brazilian catfish and technological properties of fish flour

Isabelle Silva de Oliveira, Lúcia de Fátima Henriques Lourenço, C. L. Sousa et al. · Food Control · 2014 · 50 citations

Food Chemistry, Technological Properties, Brazilian Catfish +4

Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex

Luã Caldas de Oliveira, Jhonatas Rodrigues Barbosa, Suezilde da Conceição Amaral Ribeiro et al. · Carbohydrate Polymers · 2019 · 29 citations

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

Hellen Christina de Almeida Kato, Lúcia de Fátima Henriques Lourenço, Éder Augusto Furtado Araújo et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 2016 · 14 citations · Full text

Tambaqui Fillets, Food Preservation, Food Processing Facilities +22

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Fabiane de Cássia Pontes Ramos, Lúcia de Fátima Henriques Lourenço, Maria Regina Sarkis Peixoto Joele et al. · Semina Ciências Agrárias · 2016 · 14 citations · Full text

Food Processing Facilities, Food Control, Food Microbiology +16

Evaluation of the Shelf Life of Tambaqui Fillet Processed by the <i>Sous Vide</i> Method

Hellen Christina de Almeida Kato, Maria Regina Sarkis Peixoto Joele, C. L. Sousa et al. · Journal of Aquatic Food Product Technology · 2017 · 14 citations

Shelf Life, Food Preservation, Food Storage +16