Publicacións nas que colabora con Paulo E. S. Munekata (202)

2024

  1. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

  2. Freeze-Drying of Meat and Seafood Products

    Freeze Drying of Food Products: Fundamentals, Processes and Applications (wiley), pp. 105-126

  3. Main animal fat replacers for the manufacture of healthy processed meat products

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 9, pp. 2513-2532

2023

  1. Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

    Sensors, Vol. 23, Núm. 2

  2. Autochthonous Starter Cultures in Cheese Production–A Review

    Food Reviews International, Vol. 39, Núm. 8, pp. 5886-5904

  3. Bioactive Compounds from Fruits as Preservatives

    Foods, Vol. 12, Núm. 2

  4. Bioactive Compounds from Leaf Vegetables as Preservatives

    Foods, Vol. 12, Núm. 3

  5. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

    Foods, Vol. 12, Núm. 2

  6. Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities

    Antioxidants, Vol. 12, Núm. 1

  7. Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation

    Foods, Vol. 12, Núm. 23

  8. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles

    Meat Science, Vol. 204

  9. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

  10. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce

    Food Chemistry, Vol. 419

  11. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

    Food Reviews International, Vol. 39, Núm. 4, pp. 2183-2202

  12. The Use of Novel Technologies in Egg Processing

    Food Reviews International, Vol. 39, Núm. 5, pp. 2854-2874

  13. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 25, pp. 7795-7810

2022

  1. Active edible coatings and films with Mediterranean herbs to improve food shelf-life

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 9, pp. 2391-2403

  2. Animal source: Meat, subcutaneous fat, milk, and dairy products

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 19-50

  3. Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods

    Current Opinion in Food Science, Vol. 46

  4. Authenticity and chemometrics of legumes

    Chemometrics and Authenticity of Foods of Plant Origin (CRC Press), pp. 224-241