Publications in collaboration with researchers from Universidade Federal da Paraíba (3)

2020

  1. Low fat goat meat sausage with chitosan-glucose maillard reaction product: Impact on quality and shelf life

    Food Science and Technology, Vol. 40, Núm. 1, pp. 132-139

2016

  1. Goat sausages containing chitosan towards a healthier product: Microbiological, physico-chemical textural evaluation

    Food and Function, Vol. 7, Núm. 9, pp. 4020-4029

2015

  1. Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life

    Food and Function, Vol. 6, Núm. 8, pp. 2768-2778