Alcinéia LS Ramos

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis.

D. Hopkins, B. Holman, E. Ramos, 2018, Journal of texture studies.

Microwave as a rapid cooking method for beef tenderness evaluation.

E. Ramos, P. R. Fontes, Douglas R G Silva, 2018, Journal of texture studies.

Restructured low-fat cooked ham containing liquid whey fortified with lactulose.

Armando Abel Massingue, E. Ramos, P. R. Fontes, 2018, Journal of the science of food and agriculture.

Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle.

M. Ladeira, E. Ramos, P. R. Fontes, 2016, Meat science.

Macadamia oil and vitamin E for lambs: performance, blood parameters, meat quality, fatty acid profile and gene expression

T. Alvarenga, Alcinéia LS Ramos, I. Furusho-Garcia, 2022, Animal Feed Science and Technology.

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.

D. Hopkins, E. Ramos, P. R. Fontes, 2020, Meat science.

Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle.

E. Ramos, P. R. Fontes, Douglas R G Silva, 2015, Meat science.

Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness.

E. Ramos, Alcinéia LS Ramos, A. P. De Moura, 2017, Meat science.

Restructured low-fat cooked ham containing liquid whey fortified with lactulose.

Armando Abel Massingue, E. Ramos, P. R. Fontes, 2018, Journal of the science of food and agriculture.