publicações selecionadas
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artigo de revista
- Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods. 2022
- Check-all-that-apply method to develop low-sodium sausages: A case study. Sensory Analysis for the Development of Meat Products. 2022
- Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research. 2022
- Volatile Organic Compound Profile. Methods to Assess the Quality of Meat Products. 2022
- Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers. Foods. 2021