Publications in collaboration with researchers from Universidade do Estado de Santa Catarina (14)

2022

  1. Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

    Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500

  2. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  3. Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products

    Antioxidants, Vol. 11, Núm. 6

  4. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

    Food Chemistry: X, Vol. 16

2021

  1. A year following the onset of the COVID-19 pandemic: Existing challenges and ways the food industry has been impacted

    Foods, Vol. 10, Núm. 10

  2. Buffalo milk as a source of probiotic functional products

    Microorganisms, Vol. 9, Núm. 11

  3. Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

    Foods, Vol. 10, Núm. 3

  4. Evolution of volatile compounds during dry-cured deer loin processing

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6204-6213

  5. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables

    Trends in Food Science and Technology, Vol. 115, pp. 1-11

  6. The antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life

    Antioxidants, Vol. 10, Núm. 8

2020

  1. Chemical and physico-chemical changes during the dry-cured processing of deer loin

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1025-1031

  2. Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

    Foods, Vol. 9, Núm. 10

  3. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  4. Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

    Foods, Vol. 9, Núm. 5