Rui Ganhão

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Rui Ganhão, David Morcuende, Mario Estévez · Meat Science · 2010 · 369 citations

Food Chemistry, Added Fruit Extracts, Texture Deterioration +7

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

Rui Ganhão, Mario Estévez, David Morcuende · Food Chemistry · 2010 · 119 citations

Food Chemistry, Lipid Analysis, Meat Packaging +10

Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties

Rui Ganhão, Mario Estévez, Petri Kylli et al. · Journal of Agricultural and Food Chemistry · 2010 · 89 citations

Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Mariana Andrade, Cássia H. Barbosa, Victor Gomes Lauriano Souza et al. · Coatings · 2021 · 82 citations · Full text

Edible Film, Food Packaging, Polyphenolics +27

Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

Mariana Utrera, David Morcuende, Rui Ganhão et al. · Food and Bioprocess Technology · 2014 · 68 citations

Food Chemistry, Meat Packaging, Biochemistry +10