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List of works by Tiago Luis Barretto

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

scientific article published on 18 October 2019

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

scientific article published on 17 April 2019

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

scientific article published on 05 June 2018

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

scientific article published on 18 October 2020

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

scientific article published on 13 August 2019

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