| Prediction of chicken quality attributes by near infrared spectroscopy DF Barbin, CM Kaminishikawahara, AL Soares, IY Mizubuti, M Grespan, ... Food chemistry 168, 554-560, 2015 | 107 | 2015 |
| Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat ROS Langer, GS Simões, AL Soares, A Oba, A Rossa, M Shimokomaki, ... Brazilian Archives of Biology and Technology 53, 1161-1167, 2010 | 90 | 2010 |
| PRESLAUGHTER HANDLING WITH WATER SHOWER SPRAY INHIBITS PSE (PALE, SOFT, EXUDATIVE) BROILER BREAST MEAT IN A COMMERCIAL PLANT … PD GUARNIERI, AL SOARES, R OLIVO, JP SCHNEIDER, RM MACEDO, ... Journal of food biochemistry 28 (4), 269-277, 2004 | 76 | 2004 |
| Carnes PSE (Pale, Soft, Exudative) e DFD (Dark, Firm, Dry) em lombo suíno numa linha de abate industrial MB Maganhini, B Mariano, AL Soares, PD Guarnieri, M Shimokomaki, ... Food Science and Technology 27, 69-72, 2007 | 66 | 2007 |
| The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival) A Oba, M Almeida, JW Pinheiro, EI Ida, DF Marchi, AL Soares, ... Brazilian archives of biology and technology 52, 205-211, 2009 | 65 | 2009 |
| Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat AL SOARES, EI Ida, S Miyamoto, FJ HERNÁNDEZ‐BLAZQUEZ, R Olivo, ... Journal of food biochemistry 27 (4), 309-320, 2003 | 65 | 2003 |
| Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities AL Soares, DF Marchi, M Matsushita, PD Guarnieri, AA Droval, EI Ida, ... Brazilian Archives of Biology and Technology 52, 1513-1518, 2009 | 53 | 2009 |
| Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella C Kissel, AL Soares, A Rossa, M Shimokomaki Brazilian archives of biology and technology 52, 213-217, 2009 | 52 | 2009 |
| Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance APR Harbach, MCR da Costa, AL Soares, AM Bridi, M Shimokomaki, ... Food Chemistry 100 (4), 1630-1633, 2007 | 45 | 2007 |
| The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product RH Carvalho, AL Soares, DCB Honorato, PD Guarnieri, MR Pedrão, ... LWT-Food Science and Technology 59 (2), 883-888, 2014 | 44 | 2014 |
| Variation in the colour of Brazilian broiler breast fillet AL Soares, JAF Lara, EI Ida, PD Guarnieri, R Olivo, M Shimokomaki Proceedings of International Congress of Meat Science and Technology 48, 540-541, 2002 | 39 | 2002 |
| Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil RS Spurio, AL Soares, RH Carvalho, V Silveira Junior, M Grespan, A Oba, ... Animal Science Journal 87 (2), 277-283, 2016 | 34 | 2016 |
| Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. AL Soares, R Olivo, M Shimokomaki, EI Ida Brazilian Archives of Biology and Technology 47, 57-62, 2004 | 31 | 2004 |
| The effects of the dark house system on growth, performance and meat quality of broiler chicken RH Carvalho, AL Soares, M Grespan, RS Spurio, FAG Coró, A Oba, ... Animal Science Journal 86 (2), 189-193, 2015 | 30 | 2015 |
| Quality parameters of chicken breast meat affected by carcass scalding conditions RA da Silva-Buzanello, AF Schuch, AW Gasparin, AS Torquato, ... Asian-Australasian journal of animal sciences 32 (8), 1186, 2019 | 25 | 2019 |
| Fatty acid profile of beef from immunocastrated (BOPRIVA®) Nellore bulls N Andreo, AM Bridi, AL Soares, PEF Prohmann, LM Peres, MA Tarsitano, ... Meat Science 117, 12-17, 2016 | 25 | 2016 |
| Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and Brazilian legislation T Kato, CF Barbosa, EI Ida, AL Soares, M Shimokomaki, MR Pedrao Brazilian archives of biology and technology 56, 996-1001, 2013 | 25 | 2013 |
| Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing PR Kriese, AL Soares, PD Guarnieri, SH Prudencio, EI Ida, ... Food chemistry 104 (4), 1618-1621, 2007 | 25 | 2007 |
| Detecção de cor em filés de peito de frango SHI Oda, J Schneider, AL Soares, DML Barbosa, EI Ida, R Olivo, ... Revista Nacional da Carne 28 (321), 30-34, 2003 | 24 | 2003 |
| Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour BE Auriema, VP Dinalli, T Kato, MM Yamaguchi, DF Marchi, AL Soares Food Science and Technology 39, 504-509, 2019 | 23 | 2019 |
