G. B. Margiotta

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.

S. G. Canniatti-Brazaca, M. M. Selani, C. Contreras-Castillo, 2016, Meat science.

Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

M. Spoto, S. G. Canniatti-Brazaca, G. B. Margiotta, 2018, bioRxiv.

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

E. Saldaña, M. M. Selani, C. Contreras-Castillo, 2016, Meat science.

Physicochemical , Sensory and Cooking Properties of Low Fat Beef Burgers with Addition of Fruit Byproducts and Canola Oil

Castillo, M. M. Selani, G. B. Margiotta, 2022 .

Physicochemical characteristics and high sensory acceptability in cappuccinos made 2 with jackfruit seeds replacing cocoa powder 3 Short title : Natural and low cost alternative to cocoa powder in cappuccino formulations 4

M. Spoto, G. B. Margiotta, P. P. M. da Silva, 2022 .