Rita Pinheiro

Lipid oxidation in emulsions: New insights from the past two decades

Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review

Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol

Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage