| Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness SB Pflanzer, PE de Felício Meat Science 87 (1), 7-11, 2011 | 70 | 2011 |
| ω‐3 in meat products: benefits and effects on lipid oxidative stability DM Bernardi, TM Bertol, SB Pflanzer, VC Sgarbieri, MAR Pollonio Journal of the Science of Food and Agriculture 96 (8), 2620-2634, 2016 | 54 | 2016 |
| Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics FMV Pereira, SB Pflanzer, T Gomig, CL Gomes, PE de Felício, ... Talanta 108, 88-91, 2013 | 53 | 2013 |
| Sensory descriptive profiling and consumer preferences of beef strip loin steaks CL Gomes, SB Pflanzer, AG Cruz, PE De Felício, HMA Bolini Food Research International 59, 76-84, 2014 | 46 | 2014 |
| Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade REF Macedo, SB Pflanzer Jr, NN Terra, RJS Freitas Food Science and Technology 28, 509-519, 2008 | 42 | 2008 |
| Effects of teeth maturity and fatness of Nellore (Bos indicus) steer carcasses on instrumental and sensory tenderness SB Pflanzer, PE De Felício Meat Science 83 (4), 697-701, 2009 | 41 | 2009 |
| Brazilian consumers’ attitudes towards so-called “cell-based meat” S Chriki, V Payet, SB Pflanzer, MP Ellies-Oury, J Liu, É Hocquette, ... Foods 10 (11), 2588, 2021 | 36 | 2021 |
| Consumer perception of the challenges facing livestock production and meat consumption J Liu, S Chriki, M Kombolo, M Santinello, SB Pflanzer, É Hocquette, ... Meat Science 200, 109144, 2023 | 34 | 2023 |
| Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef AP da Silva Bernardo, ACM da Silva, VC Francisco, FA Ribeiro, RT Nassu, ... Meat science 161, 108003, 2020 | 33 | 2020 |
| Perfil sensorial e aceitação de bebida láctea achocolatada SB Pflanzer, AG Cruz, CL Hatanaka, PL Mamede, R Cadena, JAF Faria, ... Food Science and Technology 30, 391-398, 2010 | 33 | 2010 |
| Color and lipid stability of dry aged beef during retail display FA Ribeiro, SK Lau, SB Pflanzer, J Subbiah, CR Calkins Meat Science 171, 108274, 2021 | 28 | 2021 |
| Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef C Battaglia, GF Vilella, APS Bernardo, CL Gomes, AG Biase, TZ Albertini, ... Journal of texture studies 51 (2), 252-262, 2020 | 25 | 2020 |
| Interaction between papain and transglutaminase enzymes on the textural softening of burgers WO Ribeiro, MM Ozaki, M Dos Santos, AP Rodríguez, SB Pflanzer, ... Meat Science 174, 108421, 2021 | 23 | 2021 |
| Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride A Rodas-González, SB Pflanzer, AJ Garmyn, JN Martin, JC Brooks, ... Journal of animal science 90 (10), 3584-3595, 2012 | 17 | 2012 |
| Probiotic meat products REF de Macedo, SB Pflanzer, CL Gomes Probiotic in animals, 2012 | 16 | 2012 |
| Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes ACM da Silva, P de Oliveira Pena, SBP Júnior, MS do Nascimento Meat science 157, 107884, 2019 | 15 | 2019 |
| Temporal changes of tenderness and juiciness of beef strip loin steaks CL Gomes, SB Pflanzer, PE de Felício, HMA Bolini LWT-Food Science and Technology 59 (2), 629-634, 2014 | 14 | 2014 |
| The effects of time and relative humidity on dry-aged beef: Traditional versus special bag APDS Bernardo, ACM Da Silva, FMS Ferreira, MDS Do Nascimento, ... Food Science and Technology International 27 (7), 626-634, 2021 | 13 | 2021 |
| 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 … AP da Silva Bernardo, FMS Ferreira, ACM da Silva, FS Prestes, ... Animal Production Science 61 (14), 1497-1509, 2021 | 12 | 2021 |
| Revisão: Efeito do processamento por alta pressão hidrostática nas características físico-químicas, microbiológicas e nutricionais do leite S Pflanzer, A Cruz, C Hatanaka, M Gigante, L Spadoti, M Cristianini Brazilian Journal of Food Technology 11 (4), 241-251, 2008 | 12 | 2008 |
Renata Ernlund Freitas de MacedoPontificia Universidade Católica do ParanáE-mail confirmado em pucpr.br
