Marco Antônio Trindade - Publications, H-index & Citations

Marco Antônio Trindade

universidade de sao paulo

38H指数

198论文数

4.2K被引数

收录论文 43

发表时间

Brazilian Consumer Attitude Towards the Concept of Meat Products with Claims of Naturalness, Healthiness and Sustainability 巴西消费者对肉制品概念的态度，声称自然，健康和可持续性

Foods

IF5.1

2026-02-06

OAAI

Hellencris Cassin Rocha; Sabrina Souza França; Danielle Rodrigues Magalhães; Alessandra Lopes de Oliveira; Marco Antonio Trindade

Brazilians' perspectives on the possibility of future insect consumption 巴西人对未来食用昆虫可能性的看法

Journal of Insects as Food and Feed

IF3.5

2026-02-01

PREAI

Magalhaes, D. R.; Gonsalves, L. A.; Carvalho, A. F. A.; Trindade, M. A.

Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers 红蜂胶提取物作为天然抗氧化剂在冷冻羊肉汉堡中的效果

MEAT SCIENCE

IF6.1

2025-05-21

PREAI

Gotardo, Luciana Ruggeri Menezes; de Carvalho, Francisco Allan Leandro; Gonsalves, Leticia Aline; Quirino, Dannaya Julliethy Gomes; Favaro-Trindade, Carmen Silvia; de Alencar, Severino Mathias; de Oliveira, Alessandra Lopes; Trindade, Marco Antonio

Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil

MEAT SCIENCE

IF6.1

2025-01-01

PREAI

Silva, Saulo Luz; Trindade, Marco Antonio

Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation

MEAT SCIENCE

IF6.1

2022-07-01

PREAI

Luciano, Carla Giovana; Tessaro, Larissa; Bonilla, Jeannine; de Carvalho Balieiro, Julio Cesar; Trindade, Marco Antonio; do Amaral Sobral, Paulo Jose

Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly

POULTRY SCIENCE

IF4.2

2022-04-01

OAAI

Giampietro-Ganeco, Aline; Fidelis, Heloisa de Almeida; Cavalcanti, Erika Nayara; Malagoli Mello, Juliana Lolli; Borba, Hirasilva; de Souza, Rodrigo Alves; Carvalho, Larissa Tatero; de Souza, Pedro Alves; Trindade, Marco Antonio

Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet

POULTRY SCIENCE

IF4.2

2021-09-01

OAAI

Giampietro-Ganeco, Aline; Owens, Casey M.; Borba, Hirasilva; Malagoli de Mello, Juliana Lolli; de Souza, Rodrigo Alves; Ferrari, Fabio Borba; Cavalcanti, Erika Nayara; de Oliveira, Rodrigo Fortunato; Carvalho, Larissa Tatero; Sun, Xiao; Trindade, Marco Antonio

Quality of turkeys breast meat affected by white striping

POULTRY SCIENCE

IF4.2

2021-04-01

OAAI

Carvalho, Larissa Tatero; Owens, Casey M.; Giampietro-Ganeco, Aline; Malagoli de Mello, Juliana Lolli; Ferrari, Fabio Borba; de Carvalho, Francisco Allan L.; de Souza, Rodrigo Alves; Amoroso, Lizandra; de Souza, Pedro Alves; Borba, Hirasilva; Trindade, Marco Antonio

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

MEAT SCIENCE

IF6.1

2021-03-01

PREAI

de Paiva, Gilmar Borges; Trindade, Marco Antonio; Romero, Javier Telis; da Silva-Barretto, Andrea Carla

Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

MEAT SCIENCE

IF6.1

2021-03-01

OAAI

Barros, Julliane Carvalho; Munekata, Paulo E. S.; Leandro de Carvalho, Francisco Allan; Dominguez, Ruben; Trindade, Marco Antonio; Pateiro, Mirian; Manuel Lorenzo, Jose

Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-01-01

OAAI

Rodrigues, Isabela; Baldini, Aline; Pires, Manoela; Barros, Julliane Carvalho; Fregonesi, Raul; de Lima, Cesar Goncalves; Trindade, Marco Antonio

Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

FOOD RESEARCH INTERNATIONAL

IF8

2020-10-01

PREAI

de Carvalho, Francisco Allan L.; Munekata, Paulo E. S.; de Oliveira, Alessandra Lopes; Pateiro, Mirian; Dominguez, Ruben; Trindade, Marco Antonio; Lorenzo, Jose M.

Kelly's repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-09-24

PREAI

Pires, Manoela Alves; Rodrigues, Isabela; Barros, Julliane Carvalho; Trindade, Marco Antonio

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-03-01

PREAI

de Carvalho, Francisco Allan L.; Munekata, Paulo E. S.; Pateiro, Mirian; Campagnol, Paulo C. B.; Dominguez, Ruben; Trindade, Marco Antonio; Lorenzo, Jose M.

Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-02-01

OAAI

Pires, Manoela Alves; Barros, Julliane Carvalho; Rodrigues, Isabela; Sichetti Munekata, Paulo Eduardo; Trindade, Marco Antonio

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-11-11

PREAI

Pires, Manoela A.; Rodrigues, Isabela; Barros, Julliane C.; Carnauba, Gabriela; de Carvalho, Francisco A. L.; Trindade, Marco A.