Marcos Antônio Matiucci

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Pedro Henrique Barreiros Beck, Marcos Antônio Matiucci, André Álvares Monge Neto et al. · Meat Science · 2021 · 35 citations

Agriculture, Food Science, Food Engineering +14

Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Cintia Stefhany Ripke Ferreira, Bruno Henrique Figueiredo Saqueti, Patrícia D. S. Santos et al. · LWT · 2021 · 26 citations · Full text

Agriculture, Food Science, Food Analysis +15

Cereal Bars Flavored with Fish Protein Concentrate from Different Species

Kelly Cristina Vitorino, Ana Paula Satório Chambo, M. Coradini et al. · Journal of Aquatic Food Product Technology · 2019 · 24 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers

Andresa Carla Feihrmann, Fernando Henrique Coutinho, Iza Catarini dos Santos et al. · Food Chemistry Advances · 2022 · 20 citations · Full text

Agriculture, Food Science, Food Analysis +13

Fish carcass flours from different species and their incorporation in tapioca cookies

Maria Luiza Rodrigues de Souza, Eliane Gasparino, Elenice Souza dos Reis Goes et al. · Future Foods · 2022 · 18 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17