Massami Shimokomaki - Publications, H-index & Citations

Massami Shimokomaki

Universidade Estadual de Londrina

35H指数

184论文数

3.7K被引数

收录论文 25

发表时间

Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat

FOOD CHEMISTRY

IF9.8

2022-08-01

OAAI

de Avila Souza, Marta Alessandra; Shimokomaki, Massami; Terra, Nelcindo Nascimento; Petracci, Massimiliano

Identification of turkey meat and processed products using near infrared spectroscopy

FOOD CONTROL

IF6.3

2020-01-01

OAAI

Barbin, Douglas Fernandes; Badaro, Amanda Teixeira; Honorato, Danielle C. B.; Ida, Elza Youko; Shimokomaki, Massami

Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization

INFRARED PHYSICS & TECHNOLOGY

IF3.4

2019-01-01

OAAI

Geronimo, Bruna Caroline; Mastelini, Saulo Martiello; Carvalho, Rafael Humberto; Barbon Junior, Sylvio; Barbin, Douglas Fernandes; Shimokomaki, Massami; Ida, Elza Iouko

Protein and lipid oxidations in jerky chicken and consequences on sensory quality 肉干鸡肉中蛋白质和脂质的氧化及其对感官品质的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-11-01

OAAI

Silva, Fabio A. P.; Estevez, Mario; Ferreira, Valquiria C. S.; Silva, Samara A.; Lemos, Leanderson T. M.; Ida, Elza I.; Shimokomaki, Massami; Madruga, Marta S.

Assessment of turkey vehicle container microclimate on transit during summer season conditions

INTERNATIONAL JOURNAL OF BIOMETEOROLOGY

IF2.6

2018-01-23

PREAI

Carvalho, Rafael H.; Honorato, Danielle C. B.; Guarnieri, Paulo D.; Soares, Adriana L.; Pedrao, Mayka R.; Oba, Alexandre; Paiao, Fernanda G.; Ida, Elza I.; Shimokomaki, Massami

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat 苍白，柔软和渗出性 (PSE) 禽肉的氧化还原系统失衡，蛋白质氧化和品质性状受损之间的潜在联系

FOOD CHEMISTRY

IF9.8

2017-01-01

OAAI

Carvalho, Rafael H.; Ida, Elza I.; Madruga, Marta S.; Martinez, Sandra L.; Shimokomaki, Massami; Estevez, Mario

Prediction of chicken quality attributes by near infrared spectroscopy

FOOD CHEMISTRY

IF9.8

2015-02-01

PREAI

Barbin, Douglas Fernandes; Kaminishikawahara, Cintia Midori; Soares, Adriana Lourenco; Mizubuti, Ivone Yurika; Grespan, Moises; Shimokomaki, Massami; Hirooka, Elisa Yoko

The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-12-01

PREAI

Carvalho, Rafael H.; Soares, Adriana L.; Honorato, Danielle C. B.; Guarnieri, Paulo D.; Pedrao, Mayka R.; Paiao, Fernanda G.; Oba, Alexandre; Ida, Elza I.; Shimokomaki, Massami

Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen

MEAT SCIENCE

IF6.1

2014-04-01

OAAI

Simoes, Gislaine Silveira; Facco Silveira, Expedito Tadeu; de Oliveira, Simone Raymundo; Poleze, Evandro; Allison, Jim R. D.; Ida, Elza Iouko; Shimokomaki, Massami

Studies on the extraction and purification of phytic acid from rice bran

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2011-11-01

OAAI

Canan, Cristiane; Lisboa Cruz, Felipe Tsuruta; Delaroza, Fernanda; Casagrande, Rubia; Mendes Sarmento, Cleonice Pereira; Shimokomaki, Massami; Ida, Elza Iouko

Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

FOOD CHEMISTRY

IF9.8

2010-04-01

126

OAAI

Wilhelm, Allan E.; Maganhini, Magali B.; Hernandez-Blazquez, Francisco J.; Ida, Elza I.; Shimokomaki, Massami

Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance

FOOD CHEMISTRY

IF9.8

2007-01-01

PREAI