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Márcio Vargas‐Ramella

Observed names: M. Ramella, Marcio Vargas-Ramella, Marcio Vargas‐Ramella, Márcio Vargas Ramella, Márcio Vargas-Ramella, Ramella, Marcio Vargas, Vargas Ramella, Marcio
ORCID: 0000-0001-8101-9333
Observed ORCID: 0000-0001-8101-9333
OpenAlex ID: A5005377912
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté
2020 · Marcio Vargas-Ramella, Mirian Pateiro, et al. · LWT · 97
The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
2022 · Mirian Pateiro, Márcio Vargas-Ramella, et al. · Food Chemistry X · 95
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Buffalo Milk as a Source of Probiotic Functional Products
2021 · Márcio Vargas-Ramella, Mirian Pateiro, et al. · Microorganisms · 95
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Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
2020 · Marcio Vargas-Ramella, Paulo E. S. Munekata, et al. · Foods · 93
Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables
2021 · Márcio Vargas-Ramella, Mirian Pateiro, et al. · Trends in Food Science & Technology · 77
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
2020 · Márcio Vargas-Ramella, Paulo E. S. Munekata, et al. · Foods · 51
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The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life
2021 · Márcio Vargas-Ramella, José M. Lorenzo, et al. · Antioxidants · 33
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Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
2021 · Marcio Vargas-Ramella, José M. Lorenzo, et al. · Foods · 31
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Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
2022 · Márcio Vargas-Ramella, José M. Lorenzo, et al. · LWT · 25
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Chemical and physico‐chemical changes during the dry‐cured processing of deer loin
2019 · Marcio Vargas‐Ramella, Rubén Domínguez, et al. · International Journal of Food Science & Technology · 21
Quality effects of sodium alginate coating cross-linked with CaCl2 on Mugil liza fillets during storage
2024 · Márcio Vargas-Ramella, Débora da Silva, et al. · Food Control · 18
Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens
2021 · Márcio Vargas-Ramella, Mirian Pateiro, et al. · Annals of Animal Science · 17
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Analytical Characterization and Quantification of Plant-Derived Antioxidants Focusing on Methods, Limitations, and Data Comparability
2026 · Márcio Vargas-Ramella, Jaqueline Ely, et al. · Food Analytical Methods · 14
Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges
2025 · Márcio Vargas-Ramella, Noemí Echegaray, et al. · Foods · 13
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Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design
2026 · Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, et al. · Comprehensive Reviews in Food Science and Food Safety · 11
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Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella
2025 · Leticia Pereira Correa, Mariana Basso Pinton, et al. · Meat Science · 11
Evolution of volatile compounds during dry‐cured deer loin processing
2021 · Marcio Vargas‐Ramella, Paulo E. S. Munekata, et al. · International Journal of Food Science & Technology · 10
A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted
2021 · Márcio Vargas-Ramella, José M. Lorenzo, et al. · Foods · 9
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Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel
2021 · Márcio Vargas-Ramella, José M. Lorenzo, et al. · Spanish Journal of Agricultural Research · 9
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Avaliação da inocuidade e qualidade microbiológica do queijo artesanal serrano e sua relação com as variáveis físico químicas e o período de maturação
2013 · Fernanda Danielle Melo, Karine Andrezza Dalmina, et al. · ACTA SCIENTIAE VETERINARIAE · 8
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer
2025 · Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, et al. · Journal of the Science of Food and Agriculture · 3
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Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery
2026 · Bibiana Alves dos Santos, Néstor Sepúlveda, et al. · Foods · 1
An overview of novel proteins in reformulated food
2023 · Márcio Vargas-Ramella, Daniel Franco, et al. · Elsevier eBooks · 1
Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparison
2026 · Pedro Santos Vaz, José Pedro Araujo, et al. · Meat Science
Nutritional, Oxidative, and Sensory Quality of Whiteleg ( Penaeus vannamei ) and Pink Shrimp ( Penaeus paulensis ) From Different Production Systems During Frozen Storage
2026 · Sarita Correa Rosa, Milena Padilha, et al. · Journal of Food Science
Works count: 38
Citation count: 743
H-index: 13
I10-index: 17
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