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

The Benefits of Cooking Meat with Herbs

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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

https://doi.org/10.1016/j.fct.2020.111401

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

https://doi.org/10.1016/j.foodchem.2020.126367

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.

https://doi.org/10.1016/j.foodchem.2018.10.021