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