SciELO Analytics (Beta)

publishing year	previous	first author	document title
2015	Brazilian Journal of Food Technology	POLIZER, Yana Jorge	Desenvolvimento e avaliação de nuggets de frango com substituição parcial de carne e gordura por fibra de ervilha
2016	Brazilian Journal of Food Technology	Trevisan, Yara Cavalcanti	Effect of the addition of oat fiber on the physicochemical properties of cooked frozen hamburger with reduced fat and salt
2015	Brazilian Journal of Food Technology	MATOS JUNIOR, Fernando Eustáquio de	Application of free or encapsulated vitamin C to chicken frankfurter sausage by spray chilling: physicochemical characteristics, stability and sensory acceptance
2020	Food Science and Technology	SEDLACEK-BASSANI, Juliana	Spices as natural additives for beef burger production
2014	Brazilian Journal of Food Technology	De Oliveira, Débora Francielly	Golden flaxseed flour as a substitute for animal fat in reduced-sodium beef hamburgers
2015	Brazilian Journal of Food Technology	CONTADO, Ellem Waleska Nascimento da Fonseca	Use of yacon flour and fructan extract in the formulation of luncheon meats
2020	Food Science and Technology	LOS, Paulo Ricardo	Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
2017	Revista Ceres	Bertoncelli, Patricia	Winter management and seed inoculation influenced the productivity and quality of corn silage 1