Publicacións en colaboración con investigadores/as de Universidade Estadual Paulista (32)

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

2021

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

    Meat Science, Vol. 171

  2. 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

  3. The Differences between the Effects of a Nanoformulation and a Conventional Form of Atrazine to Lettuce: Physiological Responses, Defense Mechanisms, and Nutrient Displacement

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 42, pp. 12527-12540

2020

  1. Do the joint effects of size, shape and ecocorona influence the attachment and physical eco(cyto)toxicity of nanoparticles to algae?

    Nanotoxicology, Vol. 14, Núm. 3, pp. 310-325

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

    Meat Science, Vol. 159

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

    Foods, Vol. 9, Núm. 10

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

    LWT, Vol. 123

  5. Interaction between a nano-formulation of atrazine and rhizosphere bacterial communities: Atrazine degradation and bacterial community alterations

    Environmental Science: Nano, Vol. 7, Núm. 11, pp. 3372-3384

  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. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  3. Low-fat brazilian cooked sausage-paio – With added oat fiber and inulin as a fat substitute: Effect on the technological properties and sensory acceptance

    Food Science and Technology, Vol. 39, pp. 295-303

  4. New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

    Food Reviews International, Vol. 35, Núm. 5, pp. 467-484