J. L. Rodriguez

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

J. Miranda, A. Cepeda, B. Vázquez, 2009, Food and Bioprocess Technology.

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

F. Barba, T. L. Barretto, A. Barretto, 2021, Scientia Agricola.

Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties.

F. Barba, G. Rocchetti, L. Lucini, 2019, Food chemistry.

Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products

R. Cansian, R. Mello, A. P. Kempka, 2022, Antioxidants.

Quality of meat in purebred pigs involved in crossbreeding schemes. II. Fatty acid composition of m. Longissimus thoracis

T. Popova, J. M. L. Rodriguez, J. Nakev, 2020 .