Publicacións nas que colabora con Paulo E. S. Munekata (33)

2022

  1. Peptidomic approach for analysis of bioactive peptides

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 363-392

  2. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2021

  1. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  2. Dry-Cured Ham

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 33-75

  3. Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

    Foods, Vol. 10, Núm. 3

  4. Evolution of volatile compounds during dry-cured deer loin processing

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6204-6213

  5. PORK: Meat Quality and Processed Meat Products

    CRC Press, pp. 1-458

  6. Pork liver protein hydrolysates as extenders of pork patties shelf-life

    International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6246-6257

  7. Recent advances in the extraction of polyphenols from eggplant and their application in foods

    LWT, Vol. 146

  8. Technological Advances for Sustainable Livestock Production

    Sustainable Production Technology in Food (Elsevier), pp. 37-47

2020

  1. Application of pulsed electric fields for obtaining antioxidant extracts from fish residues

    Antioxidants, Vol. 9, Núm. 2

  2. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

  3. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  4. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  5. Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

    Foods, Vol. 9, Núm. 10

  6. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  7. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  8. Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

    Foods, Vol. 9, Núm. 5

  9. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18

2019

  1. Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 269-311