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Scopus Author ID: 57216405229
Scopus Author ID: 57291209400

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Brazil

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Works (7)

Quality of intact or cut carcasses from broilers produced in the Amazon and subjected to different conservation methods

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
2024 | Journal article
DOI: 10.1590/1678-4162-13208
Contributors: J.M.M. Santos; K.W.S.A. Coelho; L.C. Maquiné; C.C. Guimarães; F.A.L. Chaves; J.L. Silva Junior; M.A.F. Mendonça; J.P.F. Rufino; S.M.A. Porto; P.Q. Costa Neto
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Effect of collagen in Italian type salami with NaCl reduction on the physicochemical and technological properties

International Journal of Food Science and Technology
2024-09-16 | Journal article
DOI: 10.1111/ijfs.17536
Contributors: Carlos Alberto Alves Junior; Elisa Rafaela Bonadio Bellucci; Marcello Lima Bertuci; João Marcos dos Santos; Andrea Carla da Silva Barretto
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Crossref

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

Scientia Agricola
2023 | Journal article
DOI: 10.1590/1678-992x-2022-0026
Contributors: Carlos Alberto Alves Junior; Elisa Rafaela Bonadio Bellucci; João Marcos dos Santos; Marcello Lima Bertuci; Andrea Carla da Silva Barretto
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Crossref

Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies

Food Science and Technology
2023-06-23 | Journal article
DOI: 10.5327/fst.108322
Contributors: João Marcos dos SANTOS; Elisa Rafaela Bonadio BELLUCCI; Larissa Tátero CARVALHO; Camila Vespúcio BIS-SOUZA; Jose Manuel LORENZO; Andrea Carla da SILVA-BARRETTO
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Crossref

Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

Meat Science
2022 | Journal article
DOI: 10.1016/j.meatsci.2021.108667
EID:

2-s2.0-85116933033

Part of ISSN: 03091740
Contributors: Bellucci, E.R.B.; dos Santos, J.M.; Carvalho, L.T.; Borgonovi, T.F.; Lorenzo, J.M.; Silva-Barretto, A.C.D.
Source: Self-asserted source
JOÃO MARCOS DOS SANTOS via Scopus - Elsevier

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

Meat Science
2021 | Journal article
DOI: 10.1016/j.meatsci.2021.108433
EID:

2-s2.0-85099485546

Part of ISSN: 03091740
Contributors: Santos, J.M.D.; Ignácio, E.O.; Bis-Souza, C.V.; Silva-Barretto, A.C.D.
Source: Self-asserted source
JOÃO MARCOS DOS SANTOS via Scopus - Elsevier

Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage

Food Science and Technology
2020 | Journal article
DOI: 10.1590/fst.02019
EID:

2-s2.0-85087315661

Part of ISSN: 1678457X
Contributors: Ignacio, E.O.; Santos, J.M.; Santos, S.E.D.J.; Souza, C.V.B.; Barretto, A.C.D.S.
Source: Self-asserted source
JOÃO MARCOS DOS SANTOS via Scopus - Elsevier
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