Publicacións en colaboración con investigadores/as de Universidade Estadual Paulista (35)

2024

  1. The Zebrafish as an Alternative Animal Model for Ecotoxicological Research and Testing

    Brazilian Archives of Biology and Technology, Vol. 67

2023

  1. Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

    Food Reviews International, Vol. 39, Núm. 7, pp. 4529-4544

  2. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage

    International Journal of Food Microbiology, Vol. 405

2022

  1. Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

    Meat Science, Vol. 184

  2. Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 107-120

  3. Functional fermented meat products with probiotics—A review

    Journal of Applied Microbiology, Vol. 133, Núm. 1, pp. 91-103

  4. Rhizobacteria from Brazilian semiarid biome as growth promoters of soybean (Glycine max L.) under low water availability

    Brazilian Journal of Microbiology, Vol. 53, Núm. 2, pp. 873-883

2021

  1. Production of Rhamnolipids from Soybean Soapstock: Characterization and Comparation with Synthetics Surfactants

    Waste and Biomass Valorization, Vol. 12, Núm. 4, pp. 2013-2023

  2. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

    Meat Science, Vol. 171

  3. Strategies to increase the shelf life of meat and meat products with phenolic compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 171-205

2020

  1. Biodegradation of Soybean Biodiesel Generates Toxic Metabolites in Soil

    Water, Air, and Soil Pollution, Vol. 231, Núm. 8

  2. Green Manure Species for Phytoremediation of Soil With Tebuthiuron and Vinasse

    Frontiers in Bioengineering and Biotechnology, Vol. 8

  3. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

    Meat Science, Vol. 159

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

    Foods, Vol. 9, Núm. 10

  5. Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

    LWT, Vol. 123

  6. Natural colorants improved the physicochemical and sensorial properties of frozen brazilian sausage (Linguiça) with reduced nitrite

    Scientia Agricola, Vol. 78, Núm. 3

  7. Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

    LWT, Vol. 132

  8. 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. Biosurfactants in improving bioremediation effectiveness in environmental contamination by hydrocarbons

    Microbial Action on Hydrocarbons (Springer Singapore), pp. 21-34