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New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation.
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- Foods, 2021, v. 10, n. 4, p. 852, doi. 10.3390/foods10040852
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- Article
Effect of dietary n−6 and n−3 polyunsaturated fatty acids on peroxidizability of lipoproteins in steers.
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- Lipids, 2005, v. 40, n. 12, p. 1245, doi. 10.1007/s11745-005-1492-z
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- Article
Dietary linoleic acid-induced hypercholesterolemia and accumulation of very light HDL in steers.
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- Lipids, 2004, v. 39, n. 2, p. 125, doi. 10.1007/s11745-004-1210-x
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- Article
Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food.
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- Foods, 2023, v. 12, n. 7, p. 1375, doi. 10.3390/foods12071375
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- Article
Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods.
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- Foods, 2022, v. 11, n. 8, p. 1139, doi. 10.3390/foods11081139
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- Article