Lia Vasconcelos

Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100

Lia Vasconcelos, Rosana Aparecida da Silva‐Buzanello, Daneysa Lahis Kalschne et al. · LWT · 2021 · 23 citations

Food Packaging, Food Fermentation, Acrycoat S100 +6

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality

Iasmin Ferreira, Lia Vasconcelos, Ana Leite et al. · Biomolecules · 2022 · 20 citations · Full text

Nutrition, Hydrogel Emulsion, Goat Meat Burgers +14

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

A. Teixeira, Iasmin Ferreira, Etelvina Pereira et al. · Foods · 2021 · 19 citations · Full text

Nutrition, Physicochemical Composition, Food Analysis +17

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

Iasmin Ferreira, Ana Leite, Lia Vasconcelos et al. · Foods · 2022 · 18 citations · Full text

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology

Lia Vasconcelos, Luís G. Dias, Ana Leite et al. · Foods · 2023 · 17 citations · Full text