C. Carvalho

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

A. C. Vital, A. Guerrero, G. Madrona, 2016, PloS one.

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

J. Visentainer, E. Bonafé, G. Madrona, 2014, Journal of dairy science.

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158

E. Bonafé, N. E. Souza, I. Prado, 2013 .

Sensory profile of beef burger with reduced sodium content

N. E. Souza, A. Guerrero, G. Madrona, 2015 .

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

P. Reche, G. Madrona, M. Pozza, 2013 .

Effect of active packaging with oregano oil on beef burgers with low sodium content

F. Yamashita, A. Guerrero, G. Madrona, 2019, Acta Scientiarum. Technology.

Jamelão capsules containing bioactive compounds and its aplication in yoghurt.

M. Pozza, Ranulfo Combuca da Silva Junior, A. Pagani, 2020, Acta scientiarum polonorum. Technologia alimentaria.

Carcass Composition and Cuts of Bulls and Steers Fed with Three Concentrate Levels in the Diets

D. Perotto, R. A. C. Passetti, D. Rivaroli, 2015, Asian-Australasian journal of animal sciences.