Rui P. Fernandes

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Journal of Food Science and Technology · 2015 · 216 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +12

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Rui P. Fernandes, Marco Antônio Trindade, José M. Lorenzo et al. · Meat Science · 2017 · 138 citations

Meat Packaging, Animal Science, Animal Nutrition +12

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Food Chemistry · 2017 · 117 citations

Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products

Marcelo D. Catarino, Jorge M. Alves-Silva, Rui P. Fernandes et al. · Food Control · 2017 · 102 citations

Edible Film, Meat Products, Shelf Life Improvement +7

Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere

Rui P. Fernandes, Marco Antônio Trindade, José M. Lorenzo et al. · Food Control · 2015 · 94 citations · Full text

Meat Packaging, Food Analysis, Oregano Extract +8