publicações selecionadas
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artigo de revista
- Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods. 2023
- Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer. Foods. 2022
- Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods. 2022
- Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products. Sensory Analysis for the Development of Meat Products. 2022
- Seaweed-derived proteins and peptides: promising marine bioactives. Antioxidants. 2022
- Volatile Organic Compound Profile. Methods to Assess the Quality of Meat Products. 2022
- Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods. 2021
- Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods. 2021
- Protein oxidation in muscle foods: a comprehensive review. Antioxidants. 2021
- Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Critical Reviews in Food Science and Nutrition. 2018
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artigo de conferência
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capítulo de livro
- Androlla and Botillo 2022
- Dry-Cured Ham 2022