Contaminación de alimentos
COAL
Universidade Estadual de Ponta Grossa
Ponta Grossa, BrasilPublications en collaboration avec des chercheurs de Universidade Estadual de Ponta Grossa (12)
2019
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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
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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
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Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
Food Chemistry, Vol. 279, pp. 150-161
2018
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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
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Berries extracts as natural antioxidants in meat products: A review
Food Research International, Vol. 106, pp. 1095-1104
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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
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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
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Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review
Food Chemistry, Vol. 268, pp. 513-521
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Novel food processing and extraction technologies of high-added value compounds from plant materials
Foods, Vol. 7, Núm. 7
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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
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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
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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