Carlos Pasqualin Cavalheiro

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Tatiana Pintado, Ana M. Herrero, F. Jiménez‐Colmenero et al. · Meat Science · 2017 · 164 citations

Nutrition, Fresh Sausage Formulation, Alternative Protein Source +6

Application of probiotic delivery systems in meat products

Carlos Pasqualin Cavalheiro, Claudia Ruíz‐Capillas, Ana M. Herrero et al. · Trends in Food Science & Technology · 2015 · 74 citations

Probiotic, Biotechnology, Probiotic Delivery Systems +2

Trehalose as a cryoprotectant in freeze-dried wheat sourdough production

Raquel Stefanello, Amanda Aimée Rosito Machado, Carlos Pasqualin Cavalheiro et al. · LWT · 2017 · 58 citations · Full text

Food Preservation, Agricultural Economics, Post-harvest Physiology +1

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

Carlos Pasqualin Cavalheiro, Claudia Ruíz‐Capillas, Ana M. Herrero et al. · Innovative Food Science & Emerging Technologies · 2022 · 44 citations

Nutrition, Food Composition, Animal Nutrition +13

Effect of different strategies of <i>Lactobacillus plantarum</i> incorporation in chorizo sausages

Carlos Pasqualin Cavalheiro, Claudia Ruíz‐Capillas, Ana M. Herrero et al. · Journal of the Science of Food and Agriculture · 2019 · 32 citations