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Publications by Viviane Espindola
The Effect of Sodium Reduction and the Use of Herbs and Spices on the Quality and Safety of Bologna Sausage
Food Science and Technology
Biotechnology
Food Science
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Development of Toscana Sausage With Lemon Flavor and Sodium Reduction
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“Emerging Trends of Herbs and Spices in Dentistry”
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Effect of Herbs Extracts on Quality and Stability of Crackers
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Effect of the Addition of Wheat Fiber and Partial Pork Back Fat on the Chemical Composition, Texture and Sensory Property of Low-Fat Bologna Sausage Containing Inulin and Oat Fiber
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Chemical Composition and Distribution of the Headspace Volatiles in Commercial Culinary Herbs and Spices: Chemometric Approach
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Effect of Spices on the Microbiological Quality of Hibiscus Sabdariffa (Zobo) Drink and Molecular Characterization of the Associated Spoilage Organisms
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