Judite Lapa-Guimarães
Judite Lapa-Guimarães
Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São paulo
Verified email at usp.br
TitleCited byYear
New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid
J Lapa-Guimaraes, J Pickova
Journal of Chromatography A 1045 (1-2), 223-232, 2004
1612004
Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice
P Vaz-Pires, P Seixas, M Mota, J Lapa-Guimarães, J Pickova, A Lindo, ...
LWT-Food Science and Technology 41 (9), 1655-1664, 2008
622008
Chemical and microbial analyses of squid muscle (Loligo plei) during storage in ice
J Lapa-Guimarães, PE de Felício, ESC Guzmán
Food chemistry 91 (3), 477-483, 2005
402005
Sensory colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice
J Lapa-Guimaraes, ES da Silva, M. A. A. , de Felicio, P. E., Contreras
Food Science and Technology - Lebensmittel Wissenschaft und Technology 35, 21-29, 2002
352002
Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe
J Lapa-Guimarães, S Trattner, J Pickova
Food chemistry 129 (3), 716-723, 2011
122011
Development of Quality Index Method (QIM) scheme for acoupa weakfish (Cynoscion acoupa)
APB dos Santos, MM Kushida, EMM Viegas, J Lapa-Guimarães
LWT-Food Science and Technology 57 (1), 267-275, 2014
92014
Desenvolvimento e aceitação de embutido emulsionado tipo mortadela elaborado com tilápia (Oreochromis niloticus L.)
RT Moreira, ALSC Lemos, MM Harada, K Cipolli, ES Mendes, ...
Hig. aliment 22 (159), 47-52, 2008
82008
Aminas biogênicas, aminas voláteis, triptofano livre e uréia como índices químicos de qualidade e frescor do pescado
J Lapa Guimarães
[sn], 2005
62005
Determinaçao rápida de triptofano por reaçao com antrona
GE Contreras, JG Lapa-Guimaraes
Congresso Brasileiro de Ciência e Tecnologia de Alimentos 12, 152, 1989
61989
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
JDPC Netto, PRC Oliveira Filho, J Lapa-Guimarães, EMM Viegas
Food Science and Technology 34 (3), 591-596, 2014
42014
Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa)
A Billar dos Santos, M Mitsui, E Macedo, J Lapa-Guimaraes
LWT-Food Sci Technol 57 (1), 267-275, 2014
42014
Estrutura e composição do músculo e tecidos associados
JL Guimarães, E de Andrade Adell, PE de Felício
42010
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
LT Carvalho, MA Pires, JC Baldin, PES Munekata, FAL de Carvalho, ...
Meat science 147, 53-59, 2019
32019
Impact of electrical stunning on fish behavior and meat quality of pacu (Piaractus mesopotamicus)
PRC de Oliveira Filho, PJM Girao, J Lapa-Guimarães, MM Natori, ...
Acta Scientiarum. Technology 38 (1), 81-88, 2016
32016
Gelatin and pregelatinized starch orally disintegrating films: Properties and stability of vitamin C
VA dos Santos Garcia, J Gonçalves Borges, MR Mazalli, ...
Journal of Applied Polymer Science 134 (20), 2017
22017
Caracterização Microestrutural de Embutido Emulsionado de Tilápia (Oreochromis niloticus L.)
RT MOREIRA, ALSC LEMOS, ES MENDES, YF HONÓRiO, ...
Braz. J. Food Technol 9 (3), 217-221, 2006
22006
Estrutura e bioquímica do músculo
JL GUIMARÃES, EADEA ADELL
Apostila do Laboratório de carnes. Departamento de tecnologia animal, FEA …, 1995
21995
Cultivar affects the color change kinetics of sugarcane juice
LQ Bomdespacho, BTR Silva, J Lapa-Guimaraes, C Ditchfield, RR Petrus
Food Science and Technology 38, 96-102, 2018
12018
Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets
MG Fernandes, CB Cervi, R Aparecida de Carvalho, J Lapa-Guimarães
Journal of aquatic food product technology 26 (9), 1057-1069, 2017
12017
An alternative approach for improving freshness indices for squid (Loligo plei)
J Lapa-Guimarães, PE Felício, E Contreras Guzmán
Acta alimentaria 42 (3), 437-450, 2013
12013
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