Publications in collaboration with researchers from Universidade Federal da Paraíba (4)

2020

  1. Low fat goat meat sausage with chitosan-glucose maillard reaction product: Impact on quality and shelf life

    Food Science and Technology, Vol. 40, Núm. 1, pp. 132-139

  2. Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 995-1001

2016

  1. Goat sausages containing chitosan towards a healthier product: Microbiological, physico-chemical textural evaluation

    Food and Function, Vol. 7, Núm. 9, pp. 4020-4029

2015

  1. Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life

    Food and Function, Vol. 6, Núm. 8, pp. 2768-2778