publicações selecionadas
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artigo de revista
- 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
- Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers. Foods. 2021
- Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. 2021
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capítulo de livro
- Androlla and Botillo 2022