Publications en collaboration avec des chercheurs de Universidade de São Paulo (63)

2023

  1. High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

    Meat Science, Vol. 195

2022

  1. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

    LWT, Vol. 154

2021

  1. A non-synonymous single nucleotide polymorphism in fasn gene alters fasn enzyme activity in subcutaneous and intramuscular adipose tissue in holstein friesian steers

    Annals of Animal Science, Vol. 21, Núm. 1, pp. 109-124

  2. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: A brief review

    Foods, Vol. 10, Núm. 7

  3. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

    Meat Science, Vol. 173

  4. Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

    Applied Sciences (Switzerland), Vol. 11, Núm. 18

  5. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

    Journal of Food Processing and Preservation, Vol. 45, Núm. 6

  6. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

    Meat Science, Vol. 181

2020

  1. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

    LWT, Vol. 122

  2. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1018-1024

  3. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

  4. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

    Food Research International, Vol. 136

  5. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers

    Foods, Vol. 9, Núm. 1

  6. Use of turkey meat affected by white striping myopathy for the development of low-fat cooked sausage enriched with chitosan

    Foods, Vol. 9, Núm. 12

2019

  1. Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

    British Poultry Science, Vol. 60, Núm. 6, pp. 716-723

  2. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  3. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 5

  4. Biosensors Applied to Quantification of Ethanol in Beverages

    Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages (Elsevier), pp. 447-468

  5. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  6. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage

    British Poultry Science, Vol. 60, Núm. 2, pp. 139-145