List of works - Paulo E S Munekata

Active edible coatings and films with Mediterranean herbs to improve food shelf-life

scientific article published on 30 November 2020

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.

scientific article published on 18 October 2016

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

scientific article published on 21 November 2020

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

scientific article published on 04 June 2020

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

scientific article published on 22 May 2020

Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review

scientific article published on 02 June 2020

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

scientific article published on 04 March 2020

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

scientific article published on 18 October 2020

Influence of Plasma Treatment on the Polyphenols of Food Products-A Review

scientific article published on 14 July 2020

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

scientific article published on 04 February 2020

Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

scientific article

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

scientific article published on 04 May 2020

Physicochemical properties of foal meat as affected by cooking methods.

scientific article published on 22 May 2015

Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oi

scientific article

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

scientific article published on 02 January 2021

Recent advances in food products fortification with anthocyanins

scientific article published on 16 November 2020

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

scientific article published on 18 June 2020

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

scientific article published on 15 January 2020

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

scientific article published on 23 December 2020

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

scientific article published on 03 January 2020

List of works by Paulo E S Munekata