Detalhe da pesquisa
1.
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Meat Sci
; 209: 109418, 2024 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-38113656
2.
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?
Meat Sci
; 203: 109231, 2023 Sep.
Artigo
Inglês
| MEDLINE | ID: mdl-37263032
3.
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.
Ultrason Sonochem
; 72: 105443, 2021 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-33383543
4.
Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas.
Int J Food Microbiol
; 353: 109310, 2021 Sep 02.
Artigo
Inglês
| MEDLINE | ID: mdl-34174509
5.
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.
Meat Sci
; 170: 108244, 2020 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-32693312
6.
Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil.
Food Res Int
; 135: 109305, 2020 09.
Artigo
Inglês
| MEDLINE | ID: mdl-32527490
7.
Ultrasound: A promising technology to improve the technological quality of meat emulsions.
Meat Sci
; 148: 150-155, 2019 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-30388479
8.
Ultrasound: A new approach to reduce phosphate content of meat emulsions.
Meat Sci
; 152: 88-95, 2019 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-30836267