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work

Other IDs

ResearcherID: B-7627-2012
Scopus Author ID: 6603174740
SciProfiles: 1742537
Scopus Author ID: 36834365100

Keywords

food, meat, dairy, quality, sensory

Countries

Brazil

Activities

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Employment (2)

Universidade Estadual Paulista: Araraquara, Sao Paulo, BR

Docente permanente pos graduacao
Employment
Source: Self-asserted source
Renata Nassu

Embrapa Pecuária Sudeste: Sao Carlos, SP, BR

1995-02-20 to present
Employment
Source: Self-asserted source
Renata Nassu

Professional activities (2)

Institute of Food Technologists: Chicago, IL, US

Membership
Source: Self-asserted source
Renata Nassu

American Meat Science Association: IL, IL, US

Membership
Source: Self-asserted source
Renata Nassu

Works (42)

Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts

Ciência Rural
2025 | Journal article
DOI: 10.1590/0103-8478cr20240176
Contributors: Suelen Cristina dos Santos Carvalho; Vanessa Cristina Francisco; Kalisa Fernanda Silva; Stanislau Bogusz Junior; Renata Tieko Nassu
Source: check_circle
Crossref

Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry

Food Research International
2024-08 | Journal article
DOI: 10.1016/j.foodres.2024.114566
Contributors: Nara R.B. Cônsolo; Ana P.M. de Paula; Jonatã H. Rezende-de-Souza; Vinicius L.S. Herreira; Ana Laura S. M. Gôngora; Luiz A. Colnago; Tiago B. Moraes; Poliana M. Santos; Renata T. Nassu; Sérgio B. Pflanzer
Source: check_circle
Crossref

Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides

International Dairy Journal
2023-07 | Journal article
DOI: 10.1016/j.idairyj.2023.105650
Contributors: Keila N. Cavalcante; Jessica F. Feitor; Sinara T.B. Morais; Renata T. Nassu; Lilia M. Ahrné; Daniel R. Cardoso
Source: check_circle
Crossref

'The use of dual energy x-ray absorptiometry (DXA)' to predict the veal carcass composition

Journal of Food Composition and Analysis
2023-04 | Journal article
DOI: 10.1016/j.jfca.2022.105104
Part of ISSN: 0889-1575
Contributors: Annelise Aila Gomes Lobo; Nara Regina Brandão Cônsolo; Juliana Dias; Ana Clara Baião Menezes; Taiane da Silva Martins; Juliana Silva; Fernanda Samarini Machado; Marcos Inacio Marcondes; Sérgio Bertelli Pflanzer; Renata Tieko Nassu et al.
Source: Self-asserted source
Renata Nassu

Meat with edible coating: Acceptance, purchase intention and neophobia

Food Research International
2022-04 | Journal article
DOI: 10.1016/j.foodres.2022.111002
Part of ISSN: 0963-9969
Contributors: Raquel Alves Mauricio; Juliana Alvares Duarte Bonini Campos; Renata Tieko Nassu
Source: Self-asserted source
Renata Nassu
grade
Preferred source (of 3)‎

Consumers’ Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information

Foods
2022-01-24 | Journal article
DOI: 10.3390/foods11030323
Contributors: Raquel Alves Mauricio; Rosires Deliza; Renata Tieko Nassu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)

Animal Production Science
2021 | Journal article
DOI: 10.1071/an20120
Part of ISSN: 1836-0939
Contributors: Ana Paula da Silva Bernardo; Felipe Marinelli Saraiva Ferreira; Astrid Caroline Muniz da Silva; Flávia Souza Prestes; Vanessa Cristina Francisco; Renata Tieko Nassu; Maristela da Silva do Nascimento; sergio pflanzer
Source: Self-asserted source
Renata Nassu
grade
Preferred source (of 2)‎

Active edible coatings in meat

CABI Reviews
2021-01 | Journal article
DOI: 10.1079/pavsnnr202116038
Part of ISSN: 1749-8848
Contributors: Lucimara A. Forato; Rubens Bernardes-Filho; Luiz A. Colnago; Renata T. Nassu
Source: Self-asserted source
Renata Nassu

Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef

Meat Science
2020 | Journal article
DOI: 10.1016/j.meatsci.2019.108003
EID:

2-s2.0-85074772451
Contributors: da Silva Bernardo, A.P.; da Silva, A.C.M.; Francisco, V.C.; Ribeiro, F.A.; Nassu, R.T.; Calkins, C.R.; da Silva do Nascimento, M.; Pflanzer, S.B.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

OPTIMIZATION OF EXTRACTION CONDITIONS OF VOLATILE COMPOUNDS OF ROASTED BEEF BY SOLID-PHASE MICROEXTRACTION

Química Nova
2020 | Journal article
DOI: 10.21577/0100-4042.20170505
Part of ISSN: 0100-4042
Part of ISSN: 1678-7064
Contributors: Vanessa Cristina Francisco; Larissa Almeida; Stanislau Bogusz Junior; João Oiano Neto; Renata Nassu
Source: Self-asserted source
Renata Nassu

Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat

Ciência Rural
2019 | Journal article
DOI: 10.1590/0103-8478cr20190310
Contributors: Cecília de Souza Cordeiro; Lucimara Aparecida Forato; Rubens Bernardes Filho; Renata Tieko Nassu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Calcium, Fe, Cu, Zn, and Mg Fractionation in In Natura and Aged Beef Samples by Bioanalytical Methods

Food Analytical Methods
2019-06-26 | Journal article
DOI: 10.1007/s12161-019-01560-1
Part of ISSN: 1936-9751
Part of ISSN: 1936-976X
Source: Self-asserted source
Renata Nassu
grade
Preferred source (of 2)‎

Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle

Meat Science
2018 | Journal article
DOI: 10.1016/j.meatsci.2017.12.002
EID:

2-s2.0-85039698479
Contributors: Ferrinho, A.M.; Nassu, R.T.; Aldai, N.; Bravo-Lamas, L.; Furlan, M.L.N.; Toda, B.M.; Utembergue, B.L.; Rezende, R.G.; Mueller, L.F.; Furlan, J.J.M. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals

Tropical Animal Health and Production
2017 | Journal article
DOI: 10.1007/s11250-017-1327-3
EID:

2-s2.0-85020671521
Contributors: Nassu, R.T.; Tullio, R.R.; Berndt, A.; Francisco, V.C.; Diesel, T.A.; Alencar, M.M.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Mate extract as feed additive for improvement of beef quality

Food Research International
2017 | Journal article
DOI: 10.1016/j.foodres.2017.05.033
EID:

2-s2.0-85020115523
Contributors: de Zawadzki, A.; Arrivetti, L.O.R.; Vidal, M.P.; Catai, J.R.; Nassu, R.T.; Tullio, R.R.; Berndt, A.; Oliveira, C.R.; Ferreira, A.G.; Neves-Junior, L.F. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Relative contribution of breed, gender, and diet to the fatty acid profile of young crossbred beef cattle finished on feedlot

Canadian Journal of Animal Science
2017 | Journal article
DOI: 10.1139/cjas-2015-0147
EID:

2-s2.0-85013647403
Contributors: Silva, M.L.P.; Juárez, M.; Nassu, R.T.; Tullio, R.R.; Berndt, A.; Alencar, M.M.; Rolland, D.C.; Dugan, M.E.R.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Differences in the skeletal muscle transcriptome profile associated with extreme values of fatty acids content

BMC Genomics
2016 | Journal article
DOI: 10.1186/s12864-016-3306-x
EID:

2-s2.0-84997269769
Contributors: Cesar, A.S.M.; Regitano, L.C.A.; Poleti, M.D.; Andrade, S.C.S.; Tizioto, P.C.; Oliveira, P.S.N.; Felício, A.M.; do Nascimento, M.L.; Chaves, A.S.; Lanna, D.P.D. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Erratum to: 'Genomic structure and marker-derived gene networks for growth and meat quality traits of Brazilian Nelore beef cattle' [BMC Genomics (2016), 17(1), 235] DOI :10.1186/s12864-016-2535-3

BMC Genomics
2016 | Journal article
DOI: 10.1186/s12864-016-2856-2
EID:

2-s2.0-84979536500
Contributors: Mudadu, M.A.; Porto-Neto, L.R.; Mokry, F.B.; Tizioto, P.C.; Oliveira, P.S.N.; Tullio, R.R.; Nassu, R.T.; Niciura, S.C.M.; Tholon, P.; Alencar, M.M. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Genomic structure and marker-derived gene networks for growth and meat quality traits of Brazilian Nelore beef cattle

BMC Genomics
2016 | Journal article
DOI: 10.1186/s12864-016-2535-3
EID:

2-s2.0-84979066964
Contributors: Mudadu, M.A.; Porto-Neto, L.R.; Mokry, F.B.; Tizioto, P.C.; Oliveira, P.S.N.; Tullio, R.R.; Nassu, R.T.; Niciura, S.C.M.; Tholon, P.; Alencar, M.M. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Variation in myogenic differentiation 1 mRNA abundance is associated with beef tenderness in Nelore cattle

Animal genetics
2016 | Journal article
DOI: 10.1111/age.12434
EID:

2-s2.0-85028255695
Contributors: Tizioto, P.C.; Coutinho, L.L.; Mourão, G.B.; Gasparin, G.; Malagó-Jr, W.; Bressani, F.A.; Tullio, R.R.; Nassu, R.T.; Taylor, J.F.; Regitano, L.C.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Detection of quantitative trait loci for mineral content of Nelore longissimus dorsi muscle

Genetics Selection Evolution
2015 | Journal article
DOI: 10.1186/s12711-014-0083-3
EID:

2-s2.0-84928714418
Contributors: Tizioto, P.C.; Taylor, J.F.; Decker, J.E.; Gromboni, C.F.; Mudadu, M.A.; Schnabel, R.D.; Coutinho, L.L.; Mourão, G.B.; Oliveira, P.S.N.; Souza, M.M. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Calcium and potassium content in beef: Influences on tenderness and associations with molecular markers in Nellore cattle

Meat Science
2014 | Journal article
DOI: 10.1016/j.meatsci.2013.08.001
EID:

2-s2.0-84883351521
Contributors: Tizioto, P.C.; Gromboni, C.F.; de Araujo Nogueira, A.R.; de Souza, M.M.; de Alvarenga Mudadu, M.; Tholon, P.; Rosa, A.D.N.; Tullio, R.R.; Medeiros, S.R.; Nassu, R.T. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Genome-wide association study for intramuscular fat deposition and composition in Nellore cattle

BMC Genetics
2014 | Journal article
DOI: 10.1186/1471-2156-15-39
EID:

2-s2.0-84906933412
Contributors: Cesar, A.S.M.; Regitano, L.C.A.; Moura&tild;o, G.B.; Tullio, R.R.; Lanna, D.P.D.; Nassu, R.T.; Mudado, M.A.; Oliveira, P.S.N.; do Nascimento, M.L.; Chaves, A.S. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed

Meat Science
2014 | Journal article
DOI: 10.1016/j.meatsci.2013.11.014
EID:

2-s2.0-84890365635
Contributors: Carvalho, M.E.; Gasparin, G.; Poleti, M.D.; Rosa, A.F.; Balieiro, J.C.C.; Labate, C.A.; Nassu, R.T.; Tullio, R.R.; Regitano, L.C.D.A.; Mourão, G.B. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Genome scan for meat quality traits in nelore beef cattle

Physiological Genomics
2013 | Journal article
DOI: 10.1152/physiolgenomics.00066.2013
EID:

2-s2.0-84887090471
Contributors: Tizioto, P.C.; Decker, J.E.; Taylor, J.F.; Schnabel, R.D.; Mudadu, M.A.; Silva, F.L.; Mourão, G.B.; Coutinho, L.L.; Tholon, P.; Sonstegard, T.S. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Identification of KCNJ11 as a functional candidate gene for bovine meat tenderness

Physiological Genomics
2013 | Journal article
DOI: 10.1152/physiolgenomics.00137.2012
EID:

2-s2.0-84890686062
Contributors: Tizioto, P.C.; Gasparin, G.; Souza, M.M.; Mudadu, M.A.; Coutinho, L.L.; Mourão, G.B.; Tholon, P.; Meirelles, S.L.C.; Tullio, R.R.; Rosa, A.N. et al.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça,Efeito da fermentação natural e do envelhecimento sobre a qualidade química e sensorial de cachaça orgânica Brasileira

Ciencia Rural
2012 | Journal article
DOI: 10.1590/S0103-84782012000500026
EID:

2-s2.0-84862869776
Contributors: Gabriel, A.V.M.D.; Verruma-Bernardi, M.R.; Margarido, L.A.C.; Borges, M.T.M.R.; Nassu, R.T.; Lavorenti, N.A.; Ceccato-Antonini, S.R.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Type of packaging affects the colour stability of vitamin e enriched beef

Food Chemistry
2012 | Journal article
DOI: 10.1016/j.foodchem.2012.06.055
EID:

2-s2.0-84865710344
Contributors: Nassu, R.T.; Uttaro, B.; Aalhus, J.L.; Zawadski, S.; Juárez, M.; Dugan, M.E.R.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Effect of α-tocopherol tissue levels on beef quality

Animal
2011 | Journal article
DOI: 10.1017/S1751731111001182
EID:

2-s2.0-80955154996
Contributors: Nassu, R.T.; Dugan, M.E.R.; Juárez, M.; Basarab, J.A.; Baron, V.S.; Aalhus, J.L.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Sensorial attributes of meat from broilers fed extruded cotton seed meal evaluated by the simplified quantitative descriptive analysis and the triangle test,Atributos sensoriais da carne de frangos alimentados com farelo de algodão extrusado pela análise descritiva quantitativa simplificada e pelo teste triangular

Revista Brasileirade Ciencias Agrarias
2011 | Journal article
DOI: 10.5039/agraria.v6i1a917
EID:

2-s2.0-80052395829
Contributors: Torres, T.R.; Do C.m.m. Lüdke, M.; MacIel, M.I.S.; Lüdke, J.V.; Nassu, R.T.; Souza, E.J.O.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

The effects of feeding flaxseed to beef cows given forage based diets on fatty acids of longissimus thoracis muscle and backfat

Meat Science
2011 | Journal article
DOI: 10.1016/j.meatsci.2011.05.016
EID:

2-s2.0-80051857917
Contributors: Nassu, R.T.; Dugan, M.E.R.; He, M.L.; Mcallister, T.A.; Aalhus, J.L.; Aldai, N.; Kramer, J.K.G.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Fresh meat packaging: Trends for retail and food service

CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources
2010 | Journal article
DOI: 10.1079/PAVSNNR20105055
EID:

2-s2.0-80052494656
Contributors: Nassu, R.T.; Juárez, M.; Uttaro, B.; Aalhus, J.L.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

MICROBIAL QUALITY OF MINIMALLY PROCESSED 'PEROLA' PINEAPPLE GROWN UNDER GOOD AGRICULTURAL PRACTICES SYSTEM

Acta Horticulturae
2010-06 | Journal article
DOI: 10.17660/actahortic.2010.864.52
Part of ISSN: 0567-7572
Part of ISSN: 2406-6168
Contributors: S. de Melo Silva; J. Pereira da Costa; R.M.N. Mendonça; R.E. Dantas; A. Ferreira dos Santos; R. Tieko Nassu; R.E. Alves
Source: Self-asserted source
Renata Nassu
grade
Preferred source (of 3)‎

Physico chemical characterization and sensorial analysis of butter cheese made in Rio Grande do Norte - Brazil,Caracterização físico-química e análise sensorial de queijo de manteiga produzido no Rio Grande do Norte

Revista Ciencia Agronomica
2009 | Journal article
EID:

2-s2.0-70349507131
Contributors: Nassu, R.T.; Lima, J.R.; de Andrade, A.A.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Contamination profile for staphylococci and its enterotoxins and monitorization of the conditions of hygiene in a 'coalho' cheese production line,Perfil de contaminação por Staphylococcus e suas enterotoxinas e monitorização das condições de higiene em uma linha de produção de queijo de coalho

Ciencia Rural
2008 | Journal article
DOI: 10.1590/S0103-84782008000500037
EID:

2-s2.0-47649127325
Contributors: Borges, M.D.F.; Nassu, R.T.; Pereira, J.L.; De Andrade, A.P.C.; Kuaye, A.Y.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

Meat Science
2003 | Journal article
DOI: 10.1016/S0309-1740(02)00051-7
EID:

2-s2.0-0037207444
Contributors: Nassu, R.T.; Gonçalves, L.A.G.; Da Silva, M.A.A.P.; Beserra, F.J.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage,Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos

Pesquisa Agropecuaria Brasileira
2002 | Journal article
EID:

2-s2.0-18344415010
Contributors: Nassu, R.T.; Gonçalves, L.A.G.; Beserra, F.J.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Chemical characterization of kid meat from Moxotó goat and Pardo Alpina x Moxotó crossbreeds,Caracterização química da carne de cabrito da raça Moxotó e de cruzas Pardo Alpina x Moxotó

Pesquisa Agropecuaria Brasileira
2000 | Journal article
EID:

2-s2.0-0345795695
Contributors: Beserra, F.J.; De Sousa Monte, A.L.; De Moraes Bezerra, L.C.N.; Nassu, R.T.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Mass Transfer during Melon Processing by Combined Methods

Journal of Food Science and Technology
2000 | Journal article
EID:

2-s2.0-0347114888
Contributors: Souza Filho, M.S.M.; Lima, J.R.; Nassu, R.T.; Campos, J.O.S.; Waterloo, J.M.L.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique

Grasas y Aceites
1999 | Journal article
EID:

2-s2.0-0032623168
Contributors: Nassu, R.T.; Gonçalves, L.A.G.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Characterization of hydrogenated fats for margarine manufacturing purposes

Grasas y Aceites
1998 | Journal article
DOI: 10.3989/gya.1998.v49.i1.701
EID:

2-s2.0-0040577400
Contributors: Grimaldi, R.; Nassu, R.T.; Guaraldo Gonçalves, L.A.; Cavaletti Moreira, R.N.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Solid fat content determination: Comparison between pNMR and DSC techniques

Grasas y Aceites
1995 | Journal article
DOI: 10.3989/gya.1995.v46.i6.949
EID:

2-s2.0-85050886882
Contributors: Nassu, R.T.; Gonçalves, L.A.G.
Source: Self-asserted source
Renata Nassu via Scopus - Elsevier

Peer review (3 reviews for 2 publications/grants)

Review activity for Journal of food composition and analysis. (1)
Review activity for Meat science. (2)
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