1. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation. (October 2020) Authors: Bis-Souza, Camila Vespúcio; Penna, Ana Lucia Barretto; da Silva Barretto, Andrea Carla Journal: Meat science Issue: Volume 168(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels. (17th April 2019) Authors: Agregán, Rubén; Barba, Francisco J; Gavahian, Mohsen; Franco, Daniel; Khaneghah, Amin Mousavi; Carballo, Javier; Ferreira, Isabel CFR; da Silva Barretto, Andrea Carla; Lorenzo, José M Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 10(2019) Page Start: 4561 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham. (July 2020) Authors: Barretto, Tiago Luis; Bellucci, Elisa Rafaela Bonadio; Barbosa, Roger Darros; Pollonio, Marise Aparecida Rodrigues; Romero, Javier Telis; da Silva Barretto, Andrea Carla Journal: Meat science Issue: Volume 165(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. (November 2018) Authors: Barretto, Tiago Luis; Pollonio, Marise Aparecida Rodrigues; Telis-Romero, Javier; da Silva Barretto, Andrea Carla Journal: Meat science Issue: Volume 145(2018) Page Start: 55 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. (January 2021) Authors: Bellucci, Elisa Rafaela Bonadio; Munekata, Paulo E.S.; Pateiro, Mirian; Lorenzo, José M.; da Silva Barretto, Andrea Carla Journal: Meat science Issue: Volume 171(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗