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Foods (Basel, Switzerland)
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February 11, 2023
Bioactive Compounds from Leaf Vegetables as Preservatives
Mirian Pateiro, Rubén Domínguez, Paulo E S Munekata, et al.
Food Chemistry
|
April 2, 2023
Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce
Roji Waghmare, Paulo E S Munekata, Manoj Kumar, et al.
Journal of Food Science and Technology
|
November 30, 2017
Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage
Paulo Eduardo Sichetti Munekata, Rubén Domínguez, Paulo Cezar Bastianello Campagnol, et al.
Meat Science
|
September 1, 2020
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat
Elisa Rafaela Bonadio Bellucci, Paulo E S Munekata, Mirian Pateiro, et al.
Antioxidants (Basel, Switzerland)
|
December 30, 2020
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
Noemí Echegaray, Paulo E S Munekata, Juan A Centeno, et al.
Marine Drugs
|
February 9, 2020
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (<i>Sparus aurata</i>)
Mirian Pateiro, Paulo E S Munekata, Rubén Domínguez, et al.
Antioxidants (Basel, Switzerland)
|
November 27, 2021
Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage
Shaghayegh Haghani, Milad Hadidi, Shiva Pouramin, et al.
Molecules (Basel, Switzerland)
|
April 3, 2021
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
Mirian Pateiro, Belén Gómez, Paulo E S Munekata, et al.
Meat Science
|
July 16, 2023
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
Rubén Domínguez, Bibiana Alves Dos Santos, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition
|
November 17, 2020
Recent advances in food products fortification with anthocyanins
Noemí Echegaray, Paulo E S Munekata, Patricia Gullón, et al.
Page
of 30
Search research articles
Search
Showing results (201-210 of 298) with videos related to
Sort By:
Page
of 30
Foods (Basel, Switzerland)
|
February 11, 2023
Bioactive Compounds from Leaf Vegetables as Preservatives
Mirian Pateiro, Rubén Domínguez, Paulo E S Munekata, et al.
Food Chemistry
|
April 2, 2023
Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce
Roji Waghmare, Paulo E S Munekata, Manoj Kumar, et al.
Journal of Food Science and Technology
|
November 30, 2017
Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage
Paulo Eduardo Sichetti Munekata, Rubén Domínguez, Paulo Cezar Bastianello Campagnol, et al.
Meat Science
|
September 1, 2020
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat
Elisa Rafaela Bonadio Bellucci, Paulo E S Munekata, Mirian Pateiro, et al.
Antioxidants (Basel, Switzerland)
|
December 30, 2020
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
Noemí Echegaray, Paulo E S Munekata, Juan A Centeno, et al.
Marine Drugs
|
February 9, 2020
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (<i>Sparus aurata</i>)
Mirian Pateiro, Paulo E S Munekata, Rubén Domínguez, et al.
Antioxidants (Basel, Switzerland)
|
November 27, 2021
Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage
Shaghayegh Haghani, Milad Hadidi, Shiva Pouramin, et al.
Molecules (Basel, Switzerland)
|
April 3, 2021
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
Mirian Pateiro, Belén Gómez, Paulo E S Munekata, et al.
Meat Science
|
July 16, 2023
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
Rubén Domínguez, Bibiana Alves Dos Santos, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition
|
November 17, 2020
Recent advances in food products fortification with anthocyanins
Noemí Echegaray, Paulo E S Munekata, Patricia Gullón, et al.
Page
of 30