Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A reviewYago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior, Denes Kaic Alves do Rosário et al.|Comprehensive Reviews in Food Science and Food Safety|2020Cited by 34
Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?Yago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior, Sérgio Borges Mano et al.|Food Analytical Methods|2021Cited by 29
Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat TextureYago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior, Denes Kaic Alves do Rosário|Foods|2023Cited by 25
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured LoinDenes Kaic Alves do Rosário, Carlos Adam Conte‐Júnior, Bruna Leal Rodrigues et al.|Foods|2020Cited by 14
Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing VariablesBruno Dutra da Silva, Carlos Adam Conte‐Júnior, Denes Kaic Alves do Rosário et al.|Food and Bioprocess Technology|2023Cited by 13