Universidade Estadual de Ponta Grossa-ko ikertzaileekin lankidetzan egindako argitalpenak (12)

2019

  1. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

  2. Bioavailability and food production of organosulfur compounds from edible allium species

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

  3. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

    Food Chemistry, Vol. 279, pp. 150-161

2018

  1. Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour

    Food Chemistry, Vol. 239, pp. 544-550

  2. Berries extracts as natural antioxidants in meat products: A review

    Food Research International, Vol. 106, pp. 1095-1104

  3. Effects of pulses and microalgal proteins on quality traits of beef patties

    Journal of Food Science and Technology, Vol. 55, Núm. 11, pp. 4544-4553

  4. Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

    Journal of Food Science and Technology, Vol. 55, Núm. 7, pp. 2552-2559

  5. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

    Food Chemistry, Vol. 268, pp. 513-521

  6. Novel food processing and extraction technologies of high-added value compounds from plant materials

    Foods, Vol. 7, Núm. 7

  7. Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves

    Food Chemistry, Vol. 254, pp. 150-157

2017

  1. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal

    Trends in Food Science and Technology, Vol. 62, pp. 13-22

  2. Application of modern computer algebra systems in food formulations and development: A case study

    Trends in Food Science and Technology, Vol. 64, pp. 48-59