Andrea Carla da Silva Barretto

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction.

Javier Telis-Romero, Marise Aparecida Rodrigues Pollonio, J. Telis‐Romero, 2018, Meat science.

Strategies to increase the shelf life of meat and meat products with phenolic compounds.

J. Lorenzo, M. Pateiro, R. Domínguez, 2021, Advances in food and nutrition research.

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham.

M. Pollonio, Andrea Carla da Silva Barretto, T. L. Barretto, 2020, Meat science.

Functional fermented meat products with probiotics—A review

I. Tomasevic, J. Lorenzo, M. Pateiro, 2021, Journal of applied microbiology.

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

J. Lorenzo, M. Pateiro, R. Domínguez, 2019, Journal of Food Science and Technology.

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.

Mohsen Gavahian, J. Lorenzo, F. Barba, 2019, Journal of the science of food and agriculture.

Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat.

J. Lorenzo, M. Pateiro, P. E. Munekata, 2020, Meat science.

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation.

A. Penna, Andrea Carla da Silva Barretto, C. V. Bis-Souza, 2020, Meat science.

Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

J. Telis‐Romero, J. Lorenzo, M. Pateiro, 2022, Food Reviews International.