Publicacións en colaboración con investigadores/as de Universidade Federal de Santa Maria (8)

2021

  1. Dry-Cured Ham

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

  2. 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

  3. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  4. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45

2020

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

    Foods, Vol. 9, Núm. 10

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

    LWT, Vol. 125

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

    Foods, Vol. 9, Núm. 5

2017

  1. Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

    Journal of Food Science and Technology, Vol. 54, Núm. 13, pp. 4324-4334