Angélica Sousa Guimarães

Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Juliana Junqueira Pinelli, Heloísa Helena de Abreu Martins, Angélica Sousa Guimarães et al. · LWT · 2021 · 48 citations

Engineering, Cooked Meat Product, Essential Oil Nanoemulsions +9

Quality of honeys from different botanical origins

Maria Cecília Evangelista Vasconcelos Schiassi, Vanessa Rios de Souza, Amanda Maria Teixeira Lago et al. · Journal of Food Science and Technology · 2020 · 27 citations · Full text

Botany, Food Quality, Different Botanical Origins +3

Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products

Angélica Sousa Guimarães, Jéssica Sousa Guimarães, Ana Beatriz Silva Araújo et al. · LWT · 2021 · 24 citations

Meat Packaging, Food Analysis, Meat Products +7

Do consumers perceive sensory differences by knowing information about coffee quality?

Carla Martino Bemfeito, Angélica Sousa Guimarães, Alberto Lima de Oliveira et al. · LWT · 2020 · 23 citations

User Perception, Cognitive Science, Consumer Study +12

Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

Maiara Fonseca Dias, Angélica Sousa Guimarães, Augusto Aloísio Benevenuto Júnior et al. · British Food Journal · 2021 · 23 citations

Food Colloid, Nutrition, Pork Fat Replacers +15