selected publications
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academic article
- Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. 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. 67. 2022
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book
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chapter
- Dry-Cured Ham 2022
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document
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journal article
- Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods. 2023
- Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods. 3079-3079. 2022
- Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?. Foods. 1-1650. 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