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

Validation of body condition score as a predictor of subcutaneous fat in Nelore (Bos indicus) cows

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt