Fábio Anderson Pereira da Silva

Universidade Federal da Paraíba · PB · 22 publicações em 2022–2026

Meat and Animal Product QualityFood Nutrient Composition and Product DevelopmentProteins in Food SystemsNanocomposite Films for Food PackagingEdible Oils Quality and Analysis

Principais coautores no Nordeste tamanho = publicações em comum

Valquíria Cardoso da Silva Ferreira Íris Braz da Silva Araújo Cristiani Viegas Brandão Grisi Bruno Raniere Lins de Albuquerque Meireles Ângela Maria Tribuzy de Magalhães Cordeiro Deocleciano Cassiano de Santana Neto Isabelly da Silva Ramalho José Evangelista Santos Ribeiro Miriane Moreira Fernandes Santos Thamyres César de Albuquerque Sousa Amanda Marília da Silva Sant’Ana Elen Carla Alves da Silva

Publicações recentes

2026 5

Superworm‐Derived Protein Hydrolysate: Functional Properties and Activity Following Enzymatic Processing
Ciências agrárias e biológicas · Journal of Food Process Engineering
Opuntia ficus-indica Flour Modulates Fecal Microbiota, Reduces Cerebral Oxidative Stress and Improves Cognitive Function in Elderly Rats
Bioquímica, genética e biologia molecular · Plant Foods for Human Nutrition
Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach
Ciências agrárias e biológicas · Journal of Food Science
Effect of thermal processing on chemical and technological properties of meatball analogues produced using enriched cashew apple waste
Ciências agrárias e biológicas · Journal of Food Science and Technology
Physicochemical Properties of Mechanically Separated Tilapia Meat as Influenced by Rigor Mortis Stages and Weight Classes During Frozen Storage
Ciências agrárias e biológicas · Journal of Aquatic Food Product Technology

2025 5

Consumption of goat yogurt enriched with Cereus jamacaru DC. modulates the gut-brain axis inducing anxiolytic-like behavior in young rats
Ciências agrárias e biológicas · Physiology & Behavior
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry
Ciências agrárias e biológicas · Food Chemistry
Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs
Medicina · Food Bioscience
Physicochemical, microstructural, technological, and sensory properties of reconstituted goat milk beverage powder with added texture enhancers
Ciências agrárias e biológicas · Powder Technology
Physicochemical characteristics of goat “buchada” added with meat from discarded animals
Ciências agrárias e biológicas · Food Science and Technology

2024 4

Biotransformation of free-range chicken feather into functional protein hydrolysates using microwave alkaline pretreatment
Ciências agrárias e biológicas · Food Bioscience
A comparison of the antioxidant properties of two different Brazilian propolis
Ciências agrárias e biológicas · Microchemical Journal
Improving the rheological properties of ultra‐processed powdered goat milk beverage using texture additives
Ciências agrárias e biológicas · Journal of Food Science
Toward “clean label” processed meat using starter culture and beetroot powder: A case‐study in restructured cooked ham
Ciências agrárias e biológicas · Journal of Food Science

2023 2

From waste to wonder: Unleashing the antimicrobial and antioxidant potential of acerola residue using a central composite rotatable design
Medicina · Journal of environmental chemical engineering
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review
Ciências agrárias e biológicas · Food Reviews International

2022 6

Oxidative stability of green weakfish (Cynoscion virescens) by-product surimi and surimi gel enhanced with a Spondias mombin L. waste phenolic-rich extract during cold storage
Ciências agrárias e biológicas · Food Bioscience
Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger
Ciências agrárias e biológicas · Food Bioscience
Solid–liquid extraction of bioactive compounds from Spondias mombin L. by-products: optimization and identification of phenolic profile
Medicina · Brazilian Journal of Chemical Engineering
The Cutting By-Product of Fish Filleting on the Band Saw Machine: Nutritional Quality and Technological Potential
Ciências agrárias e biológicas · Waste and Biomass Valorization
Natural Additives as Quality Promoters in Surimi: a Brief Review
Ciências agrárias e biológicas · Journal of Aquatic Food Product Technology
Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger
Ciências agrárias e biológicas · British Food Journal

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