Iliani Patinho

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview