Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness von Silva, Douglas R.G., de Moura, Ana Paula R., Ramos, Alcinéia L.S., Ramos, Eduardo M.

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Technological and quality characteristics of cooked ham-type pâté elaborated with sheep meat von Dutra, Monalisa P., Palhares, Priscila C., Silva, Jacyara R.O., Ezequiel, Isabella P., Ramos, Alcinéia L.S., Perez, Juan R.O., Ramos, Eduardo M.

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Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle von Aroeira, Carolina N., Torres Filho, Robledo A., Fontes, Paulo Rogério, Gomide, Lúcio Alberto M., Ramos, Alcinéia L.S., Ladeira, Márcio M., Ramos, Eduardo M.

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Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing von Oliveira, Thales Leandro Coutinho de, Ramos, Alcinéia L.S., Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf, Cristianini, Marcelo

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Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods von Aroeira, Carolina N., Torres Filho, Robledo A., Fontes, Paulo Rogério, Ramos, Alcinéia L.S., Contreras Castillo, Carmen Josefina, Hopkins, David L., Ramos, Eduardo M.

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Myoglobin redox form prediction in fresh beef using computer vision systems and artificial intelligence von Bueno, Lethícia O., Silva, Cecília A.S., Torres Filho, Robledo A., Ramos, Alcinéia L.S., Ferreira, Danton D., Ramos, Eduardo M.

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Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham von Silva, Douglas R.G., Haddad, Gabriela B.S., de Moura, Ana P., de Souza, Poliana M., Ramos, Alcinéia L.S., Hopkins, David L., Ramos, Eduardo M.

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Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle von Silva, Douglas R.G., Torres Filho, Robledo A., Cazedey, Henrique P., Fontes, Paulo R., Ramos, Alcinéia L.S., Ramos, Eduardo M.

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Macadamia oil and vitamin E for lambs: performance, blood parameters, meat quality, fatty acid profile and gene expression von Dias Junior, Paulo César G., dos Santos, Isabela J., do Nascimento, Fabrício L., Paternina, Emiro A.S., Alves, Bárbara A., Pereira, Idalmo G., Ramos, Alcinéia L.S., Alvarenga, Tharcilla I.R.C., Furusho-Garcia, Iraides F.

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Restructured low‐fat cooked ham containing liquid whey fortified with lactulose von Oliveira, Cristiane A, Massingue, Armando A, Moura, Ana Paula R, Fontes, Paulo Rogério, Ramos, Alcinéia LS, Ramos, Eduardo M

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Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation von Silva, Douglas R. G., Moura, Ana Paula R., Haddad, Gabriela B. S., Souza, Poliana M., Ramos, Alcinéia L. S., Hopkins, David L., Ramos, Eduardo M.

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Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham von Oliveira, Thales Leandro Coutinho de, Junior, Bruno Ricardo de Castro Leite, Ramos, Alcinéia L.S., Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf, Cristianini, Marcelo

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Using microwave cooking to evaluate tenderness and its relationship to sensory analysis von Silva, Douglas R. G., Haddad, Gabriela B. S., Fontes, Paulo R., Holman, Benjamin W. B., Ramos, Alcinéia L. S., Hopkins, David L., Ramos, Eduardo M.

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Microwave as a rapid cooking method for beef tenderness evaluation von Silva, Douglas R. G., Fernandez, Ludimila C., Torres Filho, Robledo A., Fontes, Paulo R., Ramos, Alcinéia L. S., Ramos, Eduardo M.

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Effect of stunning methods on the differentiation of frozen-thawed bullfrog meat based on the assay of β-hydroxyacyl-CoA-dehydrogenase von Ramos, Eduardo M., Gomide, Lúcio A.M., Ramos, Alcinéia L.S., Alexandre Peternelli, Luiz

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Gamma radiation and storage time on lipidic oxidation, color, heme pigments and residual nitrite of bologna-type sausages formulated with different nitrite additions von Dutra, M.P, Ramos, E.M, Ramos, A. de L.S, Fontes, P.R, Cardoso, G.P, Leal, A.S

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