Araújo ÍBS - Search Results

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Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract.

Santana Neto DC, Cordeiro ÂMTM, Meireles BRLA, Araújo ÍBS, Estévez M, Ferreira VCS, Silva FAP. Santana Neto DC, et al. Among authors: araujo ibs. Foods. 2021 Jun 10;10(6):1338. doi: 10.3390/foods10061338. Foods. 2021. PMID: 34200641 Free PMC article.

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

Silva FA, Amaral DS, Guerra IC, Arcanjo NM, Bezerra TK, Ferreira VC, Araújo IB, Dalmás PS, Madruga MS. Silva FA, et al. Meat Sci. 2014 Aug;97(4):529-33. doi: 10.1016/j.meatsci.2014.03.018. Epub 2014 Apr 4. Meat Sci. 2014. PMID: 24769873

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet.

Araújo ÍBS, Lima DAS, Pereira SF, Paseto RP, Madruga MS. Araújo ÍBS, et al. Poult Sci. 2021 Feb;100(2):1262-1272. doi: 10.1016/j.psj.2020.10.029. Epub 2020 Nov 5. Poult Sci. 2021. PMID: 33518083 Free PMC article.

Quality of low-fat chicken sausages with added chicken feet collagen.

Araújo ÍBS, Lima DAS, Pereira SF, Madruga MS. Araújo ÍBS, et al. Poult Sci. 2019 Feb 1;98(2):1064-1074. doi: 10.3382/ps/pey397. Poult Sci. 2019. PMID: 30289513 Free article.

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