has been cited by the following article(s):
[1]
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Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach
Foods,
2023
DOI:10.3390/foods12030448
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[2]
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Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium
Journal of Culinary Science & Technology,
2023
DOI:10.1080/15428052.2021.1955794
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[3]
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Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat
ACS Omega,
2023
DOI:10.1021/acsomega.3c01373
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[4]
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Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil
Frontiers in Public Health,
2022
DOI:10.3389/fpubh.2022.900598
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[5]
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Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium
Journal of Culinary Science & Technology,
2021
DOI:10.1080/15428052.2021.1955794
|
|
|
[6]
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Main Regional Foods Offered in Northeast Brazilian Restaurants and Motives for Their Offer
Journal of Culinary Science & Technology,
2021
DOI:10.1080/15428052.2020.1777920
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[7]
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Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases
Sustainability,
2020
DOI:10.3390/su12083467
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[8]
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Is What Low-Income Brazilians Are Eating in Popular Restaurants Contributing to Promote Their Health?
Nutrients,
2018
DOI:10.3390/nu10040414
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[9]
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Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices
Nutrients,
2018
DOI:10.3390/nu10091303
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