Paulo E. S. Munekata

A review of sustainable and intensified techniques for extraction of food and natural products

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Bioactive peptides as natural antioxidants in food products – A review

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains

Protein Oxidation in Muscle Foods: A Comprehensive Review

Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

Application of pulsed electric fields in meat and fish processing industries: An overview

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

Phenolic compounds of green tea: Health benefits and technological application in food

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Main Groups of Microorganisms of Relevance for Food Safety and Stability