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Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis.

Jovanovichs MRC, Dos Santos BA, Sant'Anna Monteiro C, Pedro D, Correa LP, Cordeiro MWS, Pinton MB, Cichoski AJ, Mallmann CA, Wagner R, Emanuelli T, Campagnol PCB. Jovanovichs MRC, et al. Meat Sci. 2025 Mar;221:109715. doi: 10.1016/j.meatsci.2024.109715. Epub 2024 Nov 26. Meat Sci. 2025. PMID: 39612897

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.

Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, Dos Santos BA. Jovanovichs MRC, et al. Foods. 2023 Jun 21;12(13):2439. doi: 10.3390/foods12132439. Foods. 2023. PMID: 37444177 Free PMC article.

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