Julliane Carvalho Barros

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 · 162 citations · Full text

Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho et al. · Meat Science · 2020 · 98 citations

Nutrition, Healthy Beef Burgers, Animal Nutrition +11

Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Julliane Carvalho Barros, Paulo E. S. Munekata, Manoela Alves Pires et al. · LWT · 2017 · 70 citations

Food Chemistry, Nutrition, Health Sciences +6

The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

Manoela Alves Pires, Paulo E. S. Munekata, Juliana Cristina Baldin et al. · Food Structure · 2017 · 62 citations

Meat Packaging, Sodium Reduction, Food Microstructure +8

Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Manoela Alves Pires, Isabela Rodrigues dos Santos, Julliane Carvalho Barros et al. · LWT · 2019 · 39 citations

Nutrition, Bologna Sausages, Animal Nutrition +12