Andrea Carla da Silva Barretto

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Tiago Luís Barretto, Marise Aparecida Rodrigues Pollonio, Javier Telis‐Romero et al. · Meat Science · 2018 · 108 citations · Full text

Food Physic, Food Engineering, Ultrasound Application +4

Dietary fiber as fat substitute in emulsified and cooked meat model system

Márcio Schmiele, Maria Cristina Chiarinelli Nucci Mascarenhas, Andrea Carla da Silva Barretto et al. · LWT · 2014 · 105 citations

Fat Substitute, Dietary Fiber, Nutrition +7

Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

Elisa Rafaela Bonádio Bellucci, Paulo E. S. Munekata, Mirian Pateiro et al. · Meat Science · 2020 · 96 citations · Full text

<scp><i>Fucus vesiculosus</i></scp> extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

Rubén Agregán, Francisco J. Barba, Mohsen Gavahian et al. · Journal of the Science of Food and Agriculture · 2019 · 75 citations

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

Camila Vespúcio Bis-Souza, Mirian Pateiro, Rubén Domínguez et al. · Meat Science · 2019 · 67 citations · Full text