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Food Research International (Ottawa, Ont.)|March 27, 2026
Brazilian beef quality mapping: animal profile and quality attributesDyana Carla Lima Hargreaves Noguera, Isabela Benfica de Barros, Jonatã Henrique Rezende-de-Souza, et al.Food Research International (Ottawa, Ont.)|January 9, 2026
From retail shelf to plate: How ultimate pH influences Brazilian consumers' perception, purchase intent, and sensory acceptance of beefJorge Herman Behrens, Nilda Doris Montes Villanueva, Dyana Carla Lima Hargreaves Noguera, et al.Journal of Food Science|June 29, 2026
From Yield to Flavor: The Role of Lipid Coatings in Beef AgingJonatã Henrique Rezende-de-Souza, Kathelen Lethicia Cavalheri Rodrigues Jacinto, Isaac de Lima Vieira, et al.Pageof 1