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Foods (Basel, Switzerland)|November 18, 2020
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic ApproachGabriele Rocchetti, Letizia Bernardo, Mirian Pateiro, et al.Foods (Basel, Switzerland)|June 2, 2021
Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type SausageKazem Alirezalu, Milad Yaghoubi, Leila Poorsharif, et al.Antioxidants (Basel, Switzerland)|January 21, 2023
Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant ActivitiesAmbika Nataraj, Sudha Govindan, Archana Rajendran, et al.Molecules (Basel, Switzerland)|January 22, 2021
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health BenefitsArun K Das, Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al.Foods (Basel, Switzerland)|October 23, 2021
Improvement of the Performance of Chitosan-Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango FruitUsman Amin, Muhammad Kashif Iqbal Khan, Muhammad Usman Khan, et al.Critical Reviews in Food Science and Nutrition|March 14, 2022
Valorization of by-products from Prunus genus fruit processing: Opportunities and applicationsPaulo E S Munekata, Birsen Yilmaz, Mirian Pateiro, et al.Journal of Food Science and Technology|April 25, 2020
Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal "cecina"Aurora Cittadini, Rubén Domínguez, Belén Gómez, et al.Advances in Food and Nutrition Research|September 11, 2021
Strategies to increase the shelf life of meat and meat products with phenolic compoundsPaulo E S Munekata, Mirian Pateiro, Elisa Rafaela Bonadio Bellucci, et al.Food Research International (Ottawa, Ont.)|September 10, 2018
Active packaging films with natural antioxidants to be used in meat industry: A reviewRubén Domínguez, Francisco J Barba, Belén Gómez, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Berries extracts as natural antioxidants in meat products: A reviewJosé Manuel Lorenzo, Mirian Pateiro, Rubén Domínguez, et al.Pageof 16