Publicaciones en colaboración con investigadores/as de Universidade Federal da Bahia (8)

2024

  1. Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

    Foods, Vol. 13, Núm. 2

2023

  1. Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics

    Innovative Food Science and Emerging Technologies, Vol. 83

2021

  1. Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

    LWT, Vol. 139

  2. Seed wastes and byproducts: Reformulation of meat products

    Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges (Elsevier), pp. 347-369

2020

  1. Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage

    International Journal of Food Science and Technology, Vol. 55, Núm. 12, pp. 3613-3621

  2. Physical hazards in meat products: Consumers’ complaints found on a Brazilian website

    Food Control, Vol. 108

2019

  1. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 15, pp. 6706-6712

  2. Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments

    Nutrition and Food Science, Vol. 49, Núm. 2, pp. 273-283