Detalhe da pesquisa
1.
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.
Foods;
11(22)2022 Nov 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36429150
2.
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview.
Meat Sci;
174: 108417, 2021 Apr.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33387830
3.
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics.
Meat Sci;
177: 108497, 2021 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33761400
4.
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
Meat Sci;
161: 107992, 2020 Mar.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31704475
5.
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.
Food Res Int;
121: 288-295, 2019 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31108751
6.
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
Food Res Int;
119: 839-849, 2019 05.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30884723
7.
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product.
Food Res Int;
108: 93-100, 2018 06.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29735106
8.
Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
Meat Sci;
112: 69-76, 2016 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26562792
9.
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
Meat Sci;
115: 9-15, 2016 May.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26775152