Marco Antonio Trindade
Marco Antonio Trindade
Professor Associado, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universid
Verified email at usp.br - Homepage
Title
Cited by
Cited by
Year
The use of spray drying technology to reduce bitter taste of casein hydrolysate
CS Favaro-Trindade, AS Santana, ES Monterrey-Quintero, MA Trindade, ...
Food Hydrocolloids 24 (4), 336-340, 2010
2082010
Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils
J Santos, I Santos, M Conceiçăo, S Porto, M Trindade, A Souza, S Prasad, ...
Journal of thermal analysis and calorimetry 75 (2), 419-428, 2004
1522004
The stability of ascorbic acid microencapsulated in granules of rice starch and in gum arabic
MA Trindade, CRF Grosso
Journal of Microencapsulation 17 (2), 169-176, 2000
1032000
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
SEM Ortiz, A Mauri, ES Monterrey-Quintero, MA Trindade, AS Santana, ...
LWT-Food Science and Technology 42 (5), 919-923, 2009
1012009
Mechanically separated meat of broiler breeder and white layer spent hens
MA Trindade, PE Felício, CJC Castillo
Scientia Agricola 61 (2), 234-239, 2004
742004
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant …
RPP Fernandes, MA Trindade, FG Tonin, CG Lima, SMP Pugine, ...
Journal of food science and technology 53 (1), 451-460, 2016
722016
Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars
GA Rocha, MA Trindade, FM Netto, CS Favaro-Trindade
Food Science and Technology International 15 (4), 407-413, 2009
582009
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
RPP Fernandes, MA Trindade, JM Lorenzo, MP De Melo
Meat Science 137, 244-257, 2018
542018
Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere
RPP Fernandes, MA Trindade, JM Lorenzo, PES Munekata, MP De Melo
Food Control 63, 65-75, 2016
492016
Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
RPP Fernandes, MA Trindade, FG Tonin, SMP Pugine, CG Lima, ...
Food chemistry 233, 101-109, 2017
472017
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
JC Baldin, EC Michelin, YJ Polizer, I Rodrigues, SHS de Godoy, ...
Meat Science 118, 15-21, 2016
452016
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage
PRC Oliveira Filho, CS Fávaro-Trindade, MA Trindade, JCC Balieiro, ...
Scientia Agricola 67 (2), 183-190, 2010
452010
Finite element homogenization technique for the characterization of d15 shear piezoelectric macro-fibre composites
MA Trindade, A Benjeddou
Smart Materials and Structures 20 (7), 075012, 2011
442011
Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS
PES Munekata, D Franco, MA Trindade, JM Lorenzo
LWT-Food Science and Technology 68, 52-58, 2016
412016
Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems
RPP Fernandes, MT de Alvarenga Freire, ESM de Paula, ALS Kanashiro, ...
Meat Science 96 (1), 554-561, 2014
412014
Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
SF Subtil, GA Rocha-Selmi, M Thomazini, MA Trindade, FM Netto, ...
Journal of food science and technology 51 (9), 2014
372014
Elaboration of sausage using minced fish of Nile tilapia filleting waste
PRC Oliveira Filho, F Maria Netto, KK Ramos, MA Trindade, EMM Viegas
Brazilian Archives of Biology and Technology 53 (6), 1383-1391, 2010
372010
Main characteristics of peanut skin and its role for the preservation of meat products
JM Lorenzo, PES Munekata, AS Sant'Ana, RB Carvalho, FJ Barba, ...
Trends in Food Science & Technology 77, 1-10, 2018
352018
Consumers' perception of beef burgers with different healthy attributes
MM Viana, VL dos Santos Silva, MA Trindade
LWT-Food Science and Technology 59 (2), 1227-1232, 2014
352014
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
PES Munekata, R Domínguez, D Franco, R Bermúdez, MA Trindade, ...
Meat science 124, 54-60, 2017
312017
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