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Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

International journal of food science & technology, 2023-06, Vol.58 (6), p.3234-3243

2023

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Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

International journal of food science & technology, 2019-04, Vol.54 (4), p.1232-1239

2019

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Growth model identification of short-finned squid Illex argentinus (Cephalopoda: Ommastrephidae) off southern Brazil using statoliths

Fisheries research, 2010-11, Vol.106 (2), p.177-184

2010

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Tropicalization of demersal megafauna in the western South Atlantic since 2013

Communications earth & environment, 2022-12, Vol.3 (1), p.1-13, Article 227

2022

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Life history and stock synthesis assessment of Prionotus punctatus (Teleostei, Triglidae) in southern Brazil

Fisheries management and ecology, 2023-08, Vol.30 (4), p.392-405

2023

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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Foods, 2017-10, Vol.6 (11), p.94

2017

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Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects

Agronomy (Basel), 2022-04, Vol.12 (4), p.876

2022

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Pleurotus Genus as a Potential Ingredient for Meat Products

Foods, 2022-03, Vol.11 (6), p.779

2022

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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods, 2021-07, Vol.10 (8), p.1681

2021

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Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Food chemistry, 2014-07, Vol.154, p.269-275

2014

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Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Heliyon, 2021-04, Vol.7 (4), p.e06799-e06799, Article e06799

2021

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Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

Agronomy (Basel), 2021-02, Vol.11 (2), p.401

2021

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Potential of the cocoa shell to improve the quality properties of a burger‐like meat product

Journal of food processing and preservation, 2022-08, Vol.46 (8), p.n/a

2022

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The evolution of the industrial trawl fishery footprint off southeastern and southern Brazil

Latin american journal of aquatic research, 2016-11, Vol.44 (5), p.908-925

2016

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Effect of Date ( Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

Foods, 2020-01, Vol.9 (1), p.102

2020

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Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.7719-7725

2009

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Orange fibre as potential functional ingredient for dry-cured sausages

European food research & technology, 2007-11, Vol.226 (1-2), p.1-6

2007

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The behavior of the Argentine shortfin squid (Illex argentinus) exposed to bottom trawl gear off southern Brazil

Latin american journal of aquatic research, 2018-11, Vol.46 (5), p.924-934

2018

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Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

Foods, 2024-01, Vol.13 (2), p.237

2024

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Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

Meat science, 2013-04, Vol.93 (4), p.880-887

2013

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Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia ( Salvia hispanica L.) or Hemp ( Cannabis sativa L.) and Pseudocereals

Foods, 2021-06, Vol.10 (7), p.1463

2021

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Surveying while fishing in the slope areas off Brazil: direct assessment of fish stock abundance from data recorded during commercial trawl fishing operations

Latin american journal of aquatic research, 2016-11, Vol.44 (5), p.1039-1054

2016

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Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?

Foods, 2023-06, Vol.12 (13), p.2499

2023

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Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks

International journal of food science & technology, 2016-12, Vol.51 (12), p.2674-2681

2016

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Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Foods, 2021-05, Vol.10 (6), p.1243

2021

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Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

Growth model identification of short-finned squid Illex argentinus (Cephalopoda: Ommastrephidae) off southern Brazil using statoliths

Tropicalization of demersal megafauna in the western South Atlantic since 2013

Life history and stock synthesis assessment of Prionotus punctatus (Teleostei, Triglidae) in southern Brazil

Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects

Pleurotus Genus as a Potential Ingredient for Meat Products

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

Potential of the cocoa shell to improve the quality properties of a burger‐like meat product

The evolution of the industrial trawl fishery footprint off southeastern and southern Brazil

Effect of Date ( Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers

Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties

Orange fibre as potential functional ingredient for dry-cured sausages

The behavior of the Argentine shortfin squid (Illex argentinus) exposed to bottom trawl gear off southern Brazil

Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea

Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia ( Salvia hispanica L.) or Hemp ( Cannabis sativa L.) and Pseudocereals

Surveying while fishing in the slope areas off Brazil: direct assessment of fish stock abundance from data recorded during commercial trawl fishing operations

Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?

Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

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