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Noemí Echegaray, Sirma Yegin, Manoj Kumar, Abdo Hassoun, Paulo Cezar Bastianello Campagnol & Jose M. Lorenzo. (2023) Application of oligosaccharides in meat processing and preservation. Critical Reviews in Food Science and Nutrition 63:31, pages 10947-10958.
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Changyu Zhou, Qiang Xia, Lihui Du, Jun He, Yangying Sun, Yali Dang, Fang Geng, Daodong Pan, Jinxuan Cao & Guanghong Zhou. (2023) Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Critical Reviews in Food Science and Nutrition 63:27, pages 8781-8795.
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Vincenzina Fusco, Francesca Fanelli & Daniele Chieffi. (2022) Authenticity of probiotic foods and dietary supplements: A pivotal issue to address. Critical Reviews in Food Science and Nutrition 62:25, pages 6854-6871.
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Ayushi Mishra, Ipsita Chakravarty & Sachin Mandavgane. (2021) Current trends in non-dairy based synbiotics. Critical Reviews in Biotechnology 41:6, pages 935-952.
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Eliene Penha Rodrigues Pereira, Juliana Silva da Graça, Beatriz Manfrinato Ferreira, Celso Fasura Balthazar, Douglas Xavier-Santos, Fabrícia França Bezerril, Marciane Magnani & Anderson S. Sant'Ana. (2024) What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites. Food Research International 176, pages 113785.
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María Ángeles Stegmayer, Noelí Sirini, Laureano Sebastián Frizzo, Juana Fernández-López, José Ángel Pérez Álvarez, Marcelo Raúl Rosmini & Lorena Paola Soto. 2024. Strategies to Improve the Quality of Foods. Strategies to Improve the Quality of Foods
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Paulo Eduardo Sichetti Munekata, Rubén Domínguez, Mirian Pateiro, Eva Maria Santos, Alfredo Teixeira, Marcelo Rosmini & José Manuel Lorenzo. 2024. Functional Meat Products. Functional Meat Products
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Lujuan Xing, Jiaming Cai, Ming Ju, Jian Zhang & Wangang Zhang. 2024. Functional Meat Products. Functional Meat Products
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Ruben Agregán, Marcelo Rosmini, José Ángel Pérez-Álvarez, Paulo E. S. Munekata, Laureano Frizzo, Paulo C. B. Campagnol & José M. Lorenzo. 2024. Functional Meat Products. Functional Meat Products
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Sol-Hee Lee & Hack-Youn Kim. (2023) Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties. LWT 190, pages 115509.
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A. Nithya, Sourav Misra, Chirasmita Panigrahi, Chandrakant Genu Dalbhagat & Hari Niwas Mishra. (2023) Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences. Food Chemistry Advances 3, pages 100381.
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Piedad Margarita Montero Castillo, Verónica Morelos Martelo, Katiuska Gómez Acevedo, Yesid Alejandro Marrugo Ligardo & Diofanor Acevedo-Correa. (2023) Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei. Fermentation 9:10, pages 913.
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Noelí Sirini, María Stegmayer, María J. Ruiz, Facundo Cuffia, Eugenia Rossler, José Otero, Lorena Soto, José M. Lorenzo, José Ángel Pérez-Álvarez, Marcelo Rosmini & Laureano Frizzo. (2023) Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage. Meat Science 200, pages 109166.
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Vladimir S. Kurćubić, Slaviša B. Stajić, Nemanja M. Miletić, Marko M. Petković, Marko P. Dmitrić, Vesna M. Đurović, Volker Heinz & Igor B. Tomasevic. (2023) Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. Foods 12:11, pages 2100.
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Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour & Massimo Castellari. (2023) Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 12:5, pages 1005.
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Divakar Dahiya & Poonam Singh Nigam. (2022) Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition. Fermentation 9:1, pages 1.
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Chang-Hwan Jeong, Sol-Hee Lee & Hack-Youn Kim. (2022) Microbiological Composition and Sensory Characterization Analysis of
Fermented Sausage Using Strains Isolated from Korean Fermented
Foods. Food Science of Animal Resources 42:6, pages 928-941.
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Vaibhavi V. Patel, Jitendrakumar B. Nayak, Prakrutik P. Bhavsar, Pranav A. Anjaria, Manoj N. Brahmbhatt, Bhupendrakumar C. Parmar, Jeetendrakumar H. Chaudhary & Manasi M. Soni. (2022) Compositional, Sensory and Quality Parameters of Chicken Patties Prepared with Carrots. Indian Journal of Veterinary Sciences & Biotechnology 18:4, pages 120-123.
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Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, Abhishek Chandra, Sourabh Kumar, Aman Kaushik, Vijendra Mishra & Prabhat K. Nema. (2022) Trends in non‐dairy‐based probiotic food products: Advances and challenges. Journal of Food Processing and Preservation 46:9.
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Jerzy Stangierski, Hanna Maria Baranowska, Ryszard Rezler & Krzysztof Kawecki. (2022) The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties. Molecules 27:16, pages 5235.
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Paulo E. S. Munekata, Mirian Pateiro, Igor Tomasevic, Rubén Domínguez, Andrea C. da Silva Barretto, Eva M. Santos & José M. Lorenzo. (2022) Functional fermented meat products with probiotics—A review. Journal of Applied Microbiology 133:1, pages 91-103.
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Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, Leticia Montes, Eva María Santos López, Ramón Moreira & Daniel Franco. (2022) Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. LWT 163, pages 113522.
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Mahmoud Soltani Firouz, Hamed Sardari, Peyman Alikhani Chamgordani & Maryam Behjati. (2022) Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges. Ultrasonics Sonochemistry 86, pages 106027.
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Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, Saionara Sartor, Clara Mariana Gonçalves Lima, Marília Miotto, Juliano De Dea Lindner, Katia Rezzadori, Tatiana Colombo Pimentel, Gustavo Luis de Paiva Anciens Ramos, Erick Esmerino, Maria Carmela Kasnowski Holanda Duarte, Eliane Teixeira Marsico & Silvani Verruck. (2022) Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use. Food Research International 154, pages 111035.
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Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Andreia Farias Pereira Batista, Vanesa Gesser Correa, Rosane Marina Peralta, Jane Martha Graton Mikcha, Raquel Guttierres Gomes & Andresa Carla Feihrmann. (2022) Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger. LWT 155, pages 112946.
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Dilyana Nikolaeva GRADINARSKA, Katya Ivanova VALKOVA-YORGOVA & Kamen Rumenov DANOV. (2022) Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety. Food Science and Technology 42.
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Thamirys Lorranne Santos LIMA, Gilmar Freire da Costa, Rerisson do Nascimento ALVES, Chimenes Darlan Leal de ARAÚJO, Gledson Firmino Gonçalves da SILVA, Neila Lidiany RIBEIRO, Caio Franklin Vieira de FIGUEIREDO & Romário Oliveira de ANDRADE. (2022) Vegetable oils in emulsified meat products: a new strategy to replace animal fat. Food Science and Technology 42.
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Jorge Enrique Vazquez Bucheli, Joanna Ivy Irorita Fugaban & Svetoslav Dimitrov Todorov. 2022. Probiotics. Probiotics
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Mirian Pateiro, Laura Purriños, Rubén Domínguez, Andrea C.S. Barretto, Paulo E.S. Munekata, Maria João Fraqueza, Adriana A. Pazos & José Manuel Lorenzo. 2022. Sensory Analysis for the Development of Meat Products. Sensory Analysis for the Development of Meat Products
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Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh & Shun-Yu Han. (2021) Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste. Foods 10:12, pages 3032.
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Magdalena I. Cerón‐Guevara, Eva M. Santos, José M. Lorenzo, Mirian Pateiro, Roberto Bermúdez‐Piedra, José A. Rodríguez, Javier Castro‐Rosas & Esmeralda Rangel‐Vargas. (2021)
Partial replacement of fat and salt in liver pâté by addition of
Agaricus bisporus
and
Pleurotus ostreatus
flour
. International Journal of Food Science & Technology 56:12, pages 6171-6181.
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Małgorzata Karwowska, Joanna Stadnik, Dariusz M. Stasiak, Karolina Wójciak & José M. Lorenzo. (2021) Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. International Journal of Food Science & Technology 56:12, pages 6142-6156.
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João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza & Andrea Carla da Silva-Barretto. (2021) Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Science 175, pages 108433.
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Noelí Sirini, Laureano S Frizzo, Gonzalo Aleu, Lorena P Soto & Marcelo R Rosmini. (2021) Use of probiotic microorganisms in the formulation of healthy meat products. Current Opinion in Food Science 38, pages 141-146.
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Paulo ES Munekata, Mirian Pateiro, Rubén Domínguez, Eva M Santos & Jose M Lorenzo. (2021) Cruciferous vegetables as sources of nitrate in meat products. Current Opinion in Food Science 38, pages 1-7.
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Rebekka Thøgersen & Hanne Christine Bertram. (2021) Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects. Trends in Food Science & Technology 108, pages 111-118.
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Emiel Van Reckem, Luc De Vuyst, Stefan Weckx & Frédéric Leroy. (2021) Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products. Current Opinion in Food Science 37, pages 58-65.
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T. Savitha & Alwarappan Sankaranarayanan. 2021. Advances in Probiotics. Advances in Probiotics
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Fereshteh Ansari & Hadi Pourjafar. 2021. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health
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Sampan Attri, Niharika Singh, Ashok Kumar Nadda & Gunjan Goel. 2021. Advances in Probiotics for Sustainable Food and Medicine. Advances in Probiotics for Sustainable Food and Medicine
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Paulo E. S. Munekata, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Lujuan Xing, Elena Movilla Fierro & José M. Lorenzo. (2020) Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture. Microorganisms 8:11, pages 1833.
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Camila Vespúcio Bis-Souza, Ana Lucia Barretto Penna & Andrea Carla da Silva Barretto. (2020) Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation. Meat Science 168, pages 108186.
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Gabriele Rocchetti, Mirian Pateiro, Paulo CB Campagnol, Francisco J Barba, Igor Tomasevic, Domenico Montesano, Luigi Lucini & Jose M Lorenzo. (2020) Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. Journal of the Science of Food and Agriculture 100:13, pages 4968-4977.
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Anna Judith Pérez‐Báez, Juan Pedro Camou, Martín Valenzuela‐Melendres, Gustavo González‐Aguilar, Manuel Viuda‐Martos, Joseph G. Sebranek & Orlando Tortoledo‐Ortiz. (2020)
Effects and interactions of roselle (
Hibiscus sabdariffa
L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology
. Journal of Food Processing and Preservation 44:9.
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Maristela Midori Ozaki, Paulo E.S. Munekata, Aline de Souza Lopes, Maristela da Silva do Nascimento, Mirian Pateiro, José Manuel Lorenzo & Marise Aparecida Rodrigues Pollonio. (2020) Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Science 167, pages 108165.
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Ângela Moretto, Rafaella T. Byruchko, Elisa C. Modesto, Amanda S. Motta, Maria T. Friedrich & Katia Rezzadori. (2020) Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification. Journal of Food Processing and Preservation 44:8.
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Marcio Vargas-Ramella, Paulo E. S. Munekata, Mirian Pateiro, Daniel Franco, Paulo C. B. Campagnol, Igor Tomasevic, Rubén Domínguez & José M. Lorenzo. (2020) Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. Foods 9:5, pages 571.
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Arun K. Das, Pramod Kumar Nanda, Pratap Madane, Subhasish Biswas, Annada Das, Wangang Zhang & Jose M. Lorenzo. (2020) A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology 99, pages 323-336.
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Marcio Vargas-Ramella, Mirian Pateiro, Francisco J. Barba, Daniel Franco, Paulo C.B. Campagnol, Paulo E.S. Munekata, Igor Tomasevic, Rubén Domínguez & José M. Lorenzo. (2020) Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. LWT 125, pages 109223.
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Sudhanshu S Behera & Sandeep K Panda. (2020) Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Current Opinion in Food Science 32, pages 29-36.
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Hamed Ghafouri-Oskuei, Afshin Javadi, Mohammad Reza Saeidi Asl, Sodeif Azadmard-Damirchi & Mohammad Armin. (2020) Quality properties of sausage incorporated with flaxseed and tomato powders. Meat Science 161, pages 107957.
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Francisco Allan L. de Carvalho, Paulo E.S. Munekata, Mirian Pateiro, Paulo C.B. Campagnol, Rubén Domínguez, Marco Antonio Trindade & Jose M. Lorenzo. (2020) Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT 122, pages 109052.
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C. V. Bis-Souza, M. M. Ozaki, V. A. S. Vidal, M. A. R. Pollonio, A. L. B. Penna & A. C. S. Barretto. (2019) Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?. Journal of Food Science and Technology 57:3, pages 1003-1012.
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Maria Aspri, Photis Papademas & Dimitrios Tsaltas. (2020) Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products. Fermentation 6:1, pages 30.
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Camila V. Bis-Souza, Mirian Pateiro, Rubén Domínguez, Ana L.B. Penna, José M. Lorenzo & Andrea C. Silva Barretto. (2020) Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón. Meat Science 159, pages 107936.
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Ana Karoline Ferreira Ignacio Câmara, Camila de Souza Paglarini, Vitor André Silva Vidal, Mirian dos Santos & Marise Aparecida Rodrigues Pollonio. 2020. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
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265
.
Pratap Madane, Arun Das, Mirian Pateiro, Pramod Nanda, Samiran Bandyopadhyay, Prasant Jagtap, Francisco Barba, Akshay Shewalkar, Banibrata Maity & Jose Lorenzo. (2019) Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets. Foods 8:8, pages 307.
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