MUNEKATA, PAULO E. S.; DOMÍNGUEZ RUBÉN; PATEIRO MIRIAM; ANDRES S C; SANTOS EVA MARIA; FRAQUEZA, MARIA JOÃO; CAMPAGNOL, PAULO CESAR BASTIANELLO; LORENZO J M

Meat and meat products: animal species, products, processing, quality, and shelf life

Meat and meat replacements

Lugar: Cambridge; Año: 2023; p. 45 - 65

CAMPAGNOL, PAULO CESAR BASTIANELLO; LORENZO J M; TEXEIRA ALFREDO; SANTOS MARIA EVA; ANDRES S C; BIBIANA ALBES DOS SANTOS ; MARIANA BASSO PINTON; YASMIM SENA VAZ LEÃES; ALEXANDRE JOSÉ CICHOSKI

The nutritional characteristics and health-oriented advances of meat and meat products

Meat and meat replacements

Lugar: Cambridge; Año: 2023; p. 111 - 144

LÓPEZ-FERNÁNDEZ OLALLA; DOMÍNGUEZ RUBÉN; PATEIRO, MIRIAN; ANDRES S C; MUNEKATA, PAULO E. S.; PURRIÑOS LAURA; LORENZO JOSÉ MANUEL; TRINDADE LÓPEZ MARCO ANTONIO

Amino Acids (Free and Hydrolyzed)

Methods to Assess the Quality of Meat Products

Lugar: New York; Año: 2022; p. 53 - 63

ANDRES S C

Salchichas cocidas

Catálogo de Productos Cárnicos Iberoamericanos

Lugar: Ourense; Año: 2020; p. 9 - 13

CALIFANO A N; BALQUINTA M L; CERRUTTI PATRICIA; ANDRES S C; LORENZO G

Characteristics and applications of bacterial nanocellulose

Nanocellulose

Año: 2019; p. 53 - 76

LORENZO G; RANALLI N; ANDRES S C; ZARITZKY N E; CALIFANO A N

Textural characteristics and viscoelastic behavior of traditional Argentinian foods

Textural characteristics of world foods

Año: 2019;

MARCHETTI LUCAS; CALIFANO A N; ANDRÉS S C

Strategies for fat reduction and improvement of emulsified meat products

Strategies for the obtaining of healthier foods

Año: 2017; p. 1 - 15

MARCHETTI LUCAS; MUZZIO BIANCA; CERRUTTI PATRICIA; ANDRÉS S C; CALIFANO A N

Impact of bacterial nanocellulose on the rheological and textural characteristic of low-lipid meat emulsions

Handbook of Food Bioengineering

Año: 2017; p. 1 - 15

RANALLI N; ANDRÉS S. C.; CALIFANO A N

Relationship between flow characteristics and composition of fat-free Dulce de Leche

Rheology: Theory, Properties and Practical Applications

Año: 2013; p. 285 - 302

MARCHETTI LUCAS; ANDRÉS S. C.; CALIFANO A N

Rheological and textural characteristics of low-lipid meat emulsions with hydrocolloids as binders

Rheology: Theory, Properties and Practical Applications

Año: 2013; p. 271 - 284

ANDRÉS S. C.; PENNISI FORELL S.C; RANALLI N; ZARITZKY N E; CALIFANO A N

Healthier functional beef burgers

Agricultural Research Updates

Año: 2012; p. 265 - 288