Phenolic compounds of green tea: Health benefits and technological application in food by Lorenzo, José Manuel, Munekata, Paulo Eduardo Sichetti

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Influence of peanut skin extract on shelf-life of sheep patties by Munekata, Paulo Eduardo Sichetti, Paseto Fernandes, Rafaella de Paula, de Melo, Mariza Pires, Trindade, Marco Antonio, Lorenzo, José Manuel

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Healthy Spanish salchichón enriched with encapsulated n−3 long chain fatty acids in konjac glucomannan matrix by Lorenzo, Jose M., Munekata, Paulo Eduardo Sichetti, Pateiro, Mirian, Campagnol, Paulo Cezar Bastianello, Domínguez, Ruben

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Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption by Carvalho, Larissa Tátero, Pires, Manoela Alves, Baldin, Juliana Cristina, Munekata, Paulo Eduardo Sichetti, de Carvalho, Francisco Allan Leandro, Rodrigues, Isabela, Polizer, Yana Jorge, de Mello, Juliana Lolli Malagoli, Lapa-Guimarães, Judite, Trindade, Marco Antonio

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Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour by Barros, Julliane Carvalho, Munekata, Paulo Eduardo Sichetti, Pires, Manoela Alves, Rodrigues, Isabela, Andaloussi, Oussama Slaoui, Rodrigues, Christianne Elisabete da Costa, Trindade, Marco Antonio

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Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil by Tavakoli, Javad, Emadi, Teymour, Hashemi, Seyed Mohammad Bagher, Mousavi Khaneghah, Amin, Munekata, Paulo Eduardo Sichetti, Lorenzo, Jose Manuel, Brnčić, Mladen, Barba, Francisco J.

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Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage by Munekata, Paulo Eduardo Sichetti, Domínguez, Rubén, Campagnol, Paulo Cezar Bastianello, Franco, Daniel, Trindade, Marco Antonio, Lorenzo, José Manuel

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Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products by Lorenzo, José Manuel, Munekata, Paulo Eduardo Sichetti, Domínguez, Ruben

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The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage by Pires, Manoela Alves, Munekata, Paulo Eduardo Sichetti, Baldin, Juliana Cristina, Rocha, Yana Jorge Polizer, Carvalho, Larissa Tatero, dos Santos, Isabela Rodrigues, Barros, Julliane Carvalho, Trindade, Marco Antonio

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Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour by Pires, Manoela Alves, Barros, Julliane Carvalho, Rodrigues, Isabela, Sichetti Munekata, Paulo Eduardo, Trindade, Marco Antonio

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Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté by Domínguez, Rubén, Pateiro, Mirian, Sichetti Munekata, Paulo Eduardo, Bastianello Campagnol, Paulo Cezar, Lorenzo, José M.

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