Publicacións en colaboración con investigadores/as de Universidade Estadual de Campinas (51)

2021

  1. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

    International Journal of Food Microbiology, Vol. 337

  2. Beetroot and radish powders as natural nitrite source for fermented dry sausages

    Meat Science, Vol. 171

  3. Beta vulgaris as a natural nitrate source for meat products: A review

    Foods, Vol. 10, Núm. 9

  4. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces–a review

    Critical Reviews in Food Science and Nutrition, Vol. 61, Núm. 13, pp. 2194-2206

  5. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

    Meat Science, Vol. 172

  6. Encapsulation of curcumin in persian gum nanoparticles: An assessment of physicochemical, sensory, and nutritional properties

    Coatings, Vol. 11, Núm. 7

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

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

  8. Incorporation of low molecular weight chitosan in a low-fat beef burger: Assessment of technological quality and oxidative stability

    Foods, Vol. 10, Núm. 8

  9. Pre-emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

    Journal of Food Processing and Preservation, Vol. 45, Núm. 1

  10. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

    Food Research International, Vol. 140

  11. The role of phenolic compounds against Listeria monocytogenes in food. A review

    Trends in Food Science and Technology, Vol. 110, pp. 385-392