Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat ProductsElisa Rafaela Bonádio Bellucci, Andrea Carla da Silva Barretto, Camila Vespúcio Bis-Souza et al.|Biomolecules|2022Cited by 66
Strategies to increase the shelf life of meat and meat products with phenolic compoundsPaulo E. S. Munekata, José M. Lorenzo, Mirian Pateiro et al.|Advances in food and nutrition research|2021Cited by 39
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with ChitosanLarissa Tátero Carvalho, Rubén Domínguez, José M. Lorenzo et al.|Foods|2020Cited by 16