I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOODinteract Research Team (I3A-LAQV)

The Benefits of Cooking Meat with Herbs


Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion. Food and Chemical Toxicology. 2020. 141:111401


Stability of antibacterial and cocciodiostat drugs on chicken meat burgers upon cooking and in vitro digestion. Food Chemistry. 2020. 316:126367.


Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle. Food Chemistry. 2019. 276:274-84.