Renius de Oliveira Mello

Universidade Federal de Santa Maria — Brazil

Agricultural and Biological Sciences · Life Sciences

20h-index1.5kcitations118works0.32yr avg
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Research Topics

Meat and Animal Product Quality(34), Ruminant Nutrition and Digestive Physiology(22), Animal Nutrition and Physiology(14), Protein Hydrolysis and Bioactive Peptides(13), Phytochemicals and Antioxidant Activities(12)

Publications118 total

Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast
Foods·2025Open Access
Effect of bioavailable phenolic compounds from olive pomace against oxidative damage in glial cells and in Caenorhabditis elegans
Food Research International·2025
Kinetics-thermodynamics of the antioxidant activity of propolis extracts in pork pâté
Food Research International·2025
Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application
Food Chemistry Advances·2025· 3 citedOpen Access
Oregano and Rosemary Essential Oils in Collagen Fiber and Polyvinyl Alcohol Films: Application as Biodegradable Active Packaging for Ready-to-Eat Meat Products
Food and Nutrition Sciences·2025· 1 citedOpen Access
Subtropical Pampa and Atlantic Forest Grassland Natives Desmodium Incanum and Paspalum Notatum as Sources of Condensed Tannins and Α-Tocopherol
SSRN Electronic Journal·2025Open Access
Feeding efficiency of lambs finished in feedlot and fed alfalfa hay and/or black oat grains
Arquivo Brasileiro de Medicina Veterinária e Zootecnia·2025Open Access
Optimization of bioactive compounds extraction from olive pomace by microwave hydro diffusion and gravity
Ciência Rural·2024Open Access
WSTAR - Workshop on Statistical Tools and Analysis for Scientific Research
Home Editora eBooks·2024
APLICAÇÃO DA INTELIGÊNCIA ARTIFICIAL (AI) NA INDÚSTRIA DA CIÊNCIA DA CARNE
Home Editora eBooks·2024
Plant Bioactive Compounds of Brazilian Pampa Biome Natural Grasslands Affecting Lamb Meat Quality
Foods·2024Open Access
Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation
Journal of Food Process Engineering·2024
Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells
Foods·2023· 7 citedOpen Access
Performance and meat quality of lambs fed with grape pomace silage
2023· 2 citedOpen Access
Influence of sprouting on the bioaccessibility and bioactivity of benzoxazinoids, phenolic acids, and flavonoids of soft and hard wheat cultivars
Food Research International·2023· 7 cited
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?
Meat Science·2023· 3 cited
Assessments of productive performance, eggshell quality, excreta moisture, and incubation traits of laying breeder hens fed a proprietary blend of Quillaja and Yucca
Frontiers in Veterinary Science·2023· 2 citedOpen Access
Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars
Molecules·2023· 24 citedOpen Access
Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix
Food and Nutrition Sciences·2023· 1 citedOpen Access
Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An <i>in Vitro</i> Study
Food and Nutrition Sciences·2023· 3 citedOpen Access
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Frequent Co-authors

Rosa Cristina Prestes Dornelles(12), Ernesto Hashime Kubota(12), Ivo Mottin Demiate(11), Alessandra Roseline VIDAL(10), Michele M. Schmidt(9), José Laerte Nörnberg(9), Tatiana Emanuelli(7), Juliano Smanioto Barin(7), Rogério Luís Cansian(7), Aniela Pinto Kempka(6), Cristiano Menezes(5), André Luíz Rodrigues Magalhães(5), Eliseu Rodrigues(4), Érico M.M. Flores(4), Fernanda Cristina Breda(4), Augusto César de Queiróz(4), Paulo Cezar Bastianello Campagnol(3), Alexandre José Cichoski(3), Leila Picolli da Silva(3), Sabrina Somacal(3)