Publicaciones en colaboración con investigadores/as de Universidade Estadual de Campinas (8)

2021

  1. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 505-517

2020

  1. Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

    LWT, Vol. 125

  2. Pharmacokinetics, Pharmacodynamic Efficacy Prediction Indexes and Monte Carlo Simulations of Enrofloxacin Hydrochloride Against Bacterial Strains That Induce Common Clinical Diseases in Broiler Chickens

    Frontiers in Veterinary Science, Vol. 7

  3. Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

    European Food Research and Technology, Vol. 246, Núm. 5, pp. 909-922

2019

  1. Development and validation of an analytical method for the determination of 17β-estradiol residues in muscle of tambaqui (Colossoma macropomum Cuvier, 1818) by LC-MS/MS and its application in samples from a fish sexual reversion study

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 1128

2018

  1. Tissue residue depletion of moxidectin in lambs (Ovis aries) following subcutaneous administration

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 35, Núm. 7, pp. 1278-1285

2017

  1. Tissue depletion study of enrofloxacin and its metabolite ciprofloxacin in broiler chickens after oral administration of a new veterinary pharmaceutical formulation containing enrofloxacin

    Food and Chemical Toxicology, Vol. 105, pp. 8-13

2012

  1. Predictive ability of alternative models for genetic analysis of clinical mastitis

    Journal of Animal Breeding and Genetics, Vol. 129, Núm. 2, pp. 120-128