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Education and qualifications (3)

Universidade Estadual de Campinas (UNICAMP): Campinas, BR

2022-08 to 2026-07 | PhD student (Food Technology)
Qualification
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

State University of Campinas: Campinas, São Paulo, BR

2020 to 2022 | Master in Food Technology (Food Technology)
Qualification
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

Federal University of Mato Grosso: Cuiabá, Mato Grosso, BR

2016 to 2019 | Food Science and Technology (Food and Nutrition)
Education
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

Works (18)

Assessment of the effects of dry and wet aging on dark-cutting Nellore beef meat by TD-NMR and 1H NMR approaches

Food Research International
2025-03 | Journal article
Contributors: Maria F.C. Santos; Andressa K. Silva; Jonatã H. Rezende-de-Souza; Tatiana Monaretto; Cíntia S.M. Rezende; Marília S.M. Karwowski; Renata E.F. Macedo; Cristiano S. Prado; Sérgio B. Pflanzer; Luciano M. Lião et al.
Source: check_circle
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Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate

Food Reviews International
2025-01-02 | Journal article
Contributors: Geodriane Zatta Cassol; Jonatã Henrique Rezende-de-Souza; Luciana Kimie Savay-da-Silva
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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
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
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Crossref

Cryoprotective Agents to Improve the Quality of Tambaqui Surimi (Colossoma macropomum)

Aquatic Food Studies
2024-05-30 | Journal article
Contributors: Jonatã Henrique Rezende-de-Souza; Geodriane Zatta Cassol; Venancio Ferreira de Moraes-Neto; Fabíola Helena dos Santos Fogaça; Juliano Bortolini; Luciana Kimie Savay-da-Silva
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Crossref

Beef production and carcass evaluation in Brazil

Animal Frontiers
2024-04-15 | Journal article
Part of ISSN: 2160-6056
Part of ISSN: 2160-6064
Contributors: Cris Luana de Castro Nunes; Sérgio Bertelli Pflanzer; Jonatã Henrique Rezende-de-Souza; Mario Chizzotti
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

Comparison of bacterial diversity in wet- and dry-aged beef using traditional microbiology and next generation sequencing

The Microbe
2024-03 | Journal article
Part of ISSN: 2950-1946
Contributors: Luiz Gustavo de Matos; Anderson Clayton da Silva Abreu; Vanessa Pereira Perez Alonso; Juliano Leonel Gonçalves; Maristela da Silva do Nascimento; Sérgio Bertelli Pflanzer Jr; Jonatã Henrique Rezende-de-Souza; Chiara Gini; Natália Faraj Murad; Marcelo Mendes Brandão et al.
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility

Journal of Aquatic Food Product Technology
2024-02-07 | Journal article
Contributors: Geodriane Zatta Cassol; Jonatã Henrique Rezende-de-Souza; Fabiola Helena Dos Santos Fogaça; Caroline Mellinger Silva; Sidney Pacheco; Jorge Luis Rodríguez Pérez; Maressa Caldeira Morzelle; Oscar Zalla Sampaio-Neto; Luciana Kimie Savay-da-Silva
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Crossref

Yield and Quality Attributes of Aged Beef through Lipid Coatings: A Comparative Study of Milk Butter and Pork Lard

Meat and Muscle Biology
2024-01-20 | Journal article
Part of ISSN: 2575-985X
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims, and nutritional value

Journal of Food Composition and Analysis
2023-08 | Journal article
Part of ISSN: 0889-1575
Contributors: Dyana Carla Lima; Nathan Hargreaves Noguera; Jonatã Henrique Rezende-de-Souza; Sérgio Bertelli Pflanzer
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

Use of colorimetric data and artificial neural networks for the determination of freshness in fish

Food Chemistry Advances
2022-10 | Journal article
Contributors: Jonatã Henrique Rezende-de-Souza; Venancio Ferreira de Moraes-Neto; Geodriane Zatta Cassol; Marteson Cristiano dos Santos Camelo; Luciana Kimie Savay-da-Silva
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Crossref

Quality of fresh native fish in supermarkets in Cuiabá, Mato Grosso, Brazil

Segurança Alimentar e Nutricional
2022-01-11 | Journal article
Contributors: Damares Lilei Alves Menezes; Jonatã Henrique Rezende-de-Souza; Greika Ferreira Moura; Edivaldo Sampaio de Almeida Filho; Márcio Aquio Hoshiba; Luciana Kimie Savay-da-Silva
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Crossref

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

Foods
2021-10-26 | Journal article
Contributors: Sghaier Chriki; Vincent Payet; Sérgio Bertelli Pflanzer; Marie-Pierre Ellies-Oury; Jingjing Liu; Élise Hocquette; Jonatã Henrique Rezende-de-Souza; Jean-François Hocquette
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Crossref
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Profile of Producers and Production of Dry-Aged Beef in Brazil

Foods
2021-10-14 | Journal article
Contributors: Jonatã Henrique Rezende-de-Souza; Flavio Andre Bolini Cardello; Ana Paula Moraes de Paula; Felipe A. Ribeiro; Chris R. Calkins; Sérgio Bertelli Pflanzer
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Comercialização e consumo de pescado na região metropolitana de Cuiabá-MT: percepção da qualidade, formas de apresentação dos produtos e destino dos resíduos

Brazilian Journal of Food Research
2021-01-01 | Journal article
Contributors: Débora Cristina Cunha; Jonatã Henrique Rezende-de-Souza; Geodriane Zatta Cassol; Érika Da Silva Maciel; Luciana Kimie Savay-da-Silva
Source: check_circle
Crossref

Influência colorimétrica em surimis de tambaqui submetidos a diferentes crioprotetores

Brazilian Journal of Development
2020 | Journal article
Part of ISSN: 2525-8761
Part of ISSN: 2525-8761
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

QUALIDADE SENSORIAL E FÍSICO-QUÍMICA COMO PARÂMETROS DE FRESCOR DE DIFERENTES ESPÉCIES DE PEIXES COMERCIALIZADOS EM SUPERMERCADOS DE CUIABÁ, MT:

Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos - Volume 2
2020 | Book chapter
Part of ISBN: 9786587196268
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA

Cocção como método de deslipidificação de concentrado proteico de tambaqui (Colossoma macropomum)

Tópicos em Ciências dos Alimentos
2020-12-11 | Book chapter
Part of ISBN: 9786588319352
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA
grade
Preferred source (of 2)‎

INFLUÊNCIA DOS CICLOS DE LAVAGEM NA QUALIDADE DE SURIMIS DE MÚSCULO SANGUÍNEO DE TAMBAQUI (Colossoma macropomum)

Avanços Científicos e Tecnológicos nas Ciências Agrárias 5
2020-09-28 | Book chapter
Part of ISBN: 9786557064313
Source: Self-asserted source
JONATÃ HENRIQUE REZENDE DE SOUZA