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List of works by Fábio Anderson Pereira Da Silva

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.

scientific article published on 13 February 2017

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

scientific article published on 22 June 2016

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

scientific article published on 22 July 2016

Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage

scientific article published on 24 June 2019

Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney

scientific article published on 04 April 2014

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.

scientific article published on 15 January 2013

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