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Meat Science|November 3, 2018
Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemaryRosane Teresinha Heck, Mariane Bittencourt Fagundes, Alexandre José Cichoski, et al.
The Journal of Trauma and Acute Care Surgery|February 8, 2012
Geriatric trauma service: a one-year experienceAlicia J Mangram, Christopher D Mitchell, Vanessa K Shifflette, et al.
Plos One|July 8, 2026
Effects of season and antler growth on carcass traits and meat quality in wild male red deer harvested by selective stalkingMartina Pérez Serrano, José Manuel Lorenzo, Roberto Bermúdez, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industryAsad Nawaz, Sana Irshad, Iftikhar Ali Khan, et al.
Frontiers in Bioscience (Landmark Edition)|September 30, 2021
An overview of chia seed (Salvia hispanica L.) bioactive peptides' derivation and utilization as an emerging nutraceutical foodRoshina Rabail, Moazzam Rafiq Khan, Hafiza Mahreen Mehwish, et al.
Meat Science|September 13, 2019
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KClSuelem Lima da Silva, José Manuel Lorenzo, Juliana Missio Machado, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausagesMaristela Midori Ozaki, Mirian Dos Santos, Wanessa Oliveira Ribeiro, et al.
Food Chemistry: X|November 28, 2022
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goalsRai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, et al.
Meat Science|June 15, 2019
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profileRosane Teresinha Heck, Erick Saldaña, José Manuel Lorenzo, et al.
Meat Science|September 11, 2016
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KClLarissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, et al.
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