selected publications
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academic article
- Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research. 67. 2022
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chapter
- Dry-Cured Ham 2022
- Sobrasada 2022
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journal article
- Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat. European Food Research and Technology. 2273-2285. 2023
- Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?. Foods. 2499-2499. 2023
- Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods. 1128. 2022
- Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research. 2022
- Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers. Foods. 2021
- Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. 2687. 2021