Marco Antônio Trindade

The use of spray drying technology to reduce bitter taste of casein hydrolysate

Carmen Sílvia Fávaro-Trindade, Aline Silva de Sant’ana, Ednelí Soraya Monterrey-Quintero et al. · Food Hydrocolloids · 2009 · 272 citations

Agriculture, Biochemistry, Food Science +13

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 · 231 citations · Full text

Agriculture, Food Science, Food Analysis +11

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho et al. · Foods · 2020 · 164 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

Francisco Allan Leandro de Carvalho, José M. Lorenzo, Mirian Pateiro et al. · Food Research International · 2019 · 151 citations

Agriculture, Food Science, Nutrition +13

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 · 141 citations

Agriculture, Animal Sciences, Food Science +16