Sergio B. Mano

Niteroi, RJ, Brazil

Last Updated: 09/26/2026

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Found 25 publications

From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).

From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).

Journal: Journal of food science

Published: January 19, 2026

Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements.

Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements.

Journal: Journal of animal physiology and animal nutrition

Published: January 07, 2026

Ohmic Heating Application on Pork Burger Processing.

Ohmic Heating Application on Pork Burger Processing.

Journal: Journal of food science

Published: December 10, 2025

Ohmic heating-assisted extraction of ginger bioactives: Synergistic impacts on extract composition and on the quality of high-protein milk beverages.

Ohmic heating-assisted extraction of ginger bioactives: Synergistic impacts on extract composition and on the quality of high-protein milk beverages.

Journal: Food research international (Ottawa, Ont.)

Published: August 26, 2025

High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle.

High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle.

Journal: Meat science

Published: June 08, 2023

Total Mercury Content in the Tissues of Freshwater Chelonium (Podocnemis expansa) and a Human Health Risk Assessment for the Amazon Population in Brazil.

Total Mercury Content in the Tissues of Freshwater Chelonium (Podocnemis expansa) and a Human Health Risk Assessment for the Amazon Population in Brazil.

Journal: International journal of environmental research and public health

Published: April 19, 2023

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Journal: Foods (Basel, Switzerland)

Published: April 13, 2023

Production system influences color stability and lipid oxidation in gluteus medius muscle.

Production system influences color stability and lipid oxidation in gluteus medius muscle.

Journal: Animal bioscience

Published: July 11, 2022

Multivariate Nature of Fish Freshness Evaluation by Consumers.

Multivariate Nature of Fish Freshness Evaluation by Consumers.

Journal: Foods (Basel, Switzerland)

Published: June 29, 2022

The antibiotic resistome in Escherichia coli isolated from human, food, and animal sources.

The antibiotic resistome in Escherichia coli isolated from human, food, and animal sources.

Journal: Journal of applied microbiology

Published: April 12, 2022

Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis.

Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis.

Journal: Meat science

Published: January 28, 2022

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese.

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese.

Journal: Frontiers in nutrition

Published: January 14, 2022

Showing 1-12 of 25

Last Updated: 09/26/2026