Publicacións en colaboración con investigadores/as de Universidade Estadual de Campinas (53)

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

2023

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

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

2022

  1. A systematic review of the concentration of potentially toxic elements in fish from the Persian Gulf: A health risk assessment study

    Food and Chemical Toxicology, Vol. 163

  2. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): A comprehensive review

    Journal of Food Composition and Analysis, Vol. 109

  3. Evaluation of different types of milk proteins-derived epitopes using in-silico tools: a primarily study to propose a new definition for bioactive peptides

    Food Science and Technology (Brazil), Vol. 42

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. Influence of freeze-drying treatment on the chemical composition of peppers (Capsicum L.) from the Brazilian Amazonia region

    Biocatalysis and Agricultural Biotechnology, Vol. 38

  10. 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

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

    Food Research International, Vol. 140

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

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

2020

  1. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  2. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 2, pp. 310-321

  3. Nutrition, public health politics and dietary tools

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 235-246