TY  - JOUR
AU  - Rocchetti, Gabriele
AU  - Pateiro, Mirian
AU  - Campagnol, Paulo C.B.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Montesano, Domenico
AU  - Lucini, Luigi
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5256
AB  - BACKGROUND:  This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
EP  - 4977
IS  - 13
SP  - 4968
VL  - 100
DO  - 10.1002/jsfa.10560
ER  - 

@article{
author = "Rocchetti, Gabriele and Pateiro, Mirian and Campagnol, Paulo C.B. and Barba, Francisco J. and Tomašević, Igor and Montesano, Domenico and Lucini, Luigi and Lorenzo, José M.",
year = "2020",
abstract = "BACKGROUND:  This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach",
pages = "4977-4968",
number = "13",
volume = "100",
doi = "10.1002/jsfa.10560"
}

Rocchetti, G., Pateiro, M., Campagnol, P. C.B., Barba, F. J., Tomašević, I., Montesano, D., Lucini, L.,& Lorenzo, J. M.. (2020). Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 100(13), 4968-4977.
https://doi.org/10.1002/jsfa.10560

Rocchetti G, Pateiro M, Campagnol PC, Barba FJ, Tomašević I, Montesano D, Lucini L, Lorenzo JM. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture. 2020;100(13):4968-4977.
doi:10.1002/jsfa.10560 .

Rocchetti, Gabriele, Pateiro, Mirian, Campagnol, Paulo C.B., Barba, Francisco J., Tomašević, Igor, Montesano, Domenico, Lucini, Luigi, Lorenzo, José M., "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach" in Journal of the Science of Food and Agriculture, 100, no. 13 (2020):4968-4977,
https://doi.org/10.1002/jsfa.10560 . .

TY  - JOUR
AU  - Rocchetti, Gabriele
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bernardo, Letizia
AU  - Tomašević, Igor
AU  - Pateiro, Mirian
AU  - Lucini, Luigi
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5348
AB  - The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts
EP  - 1009
IS  - 3
SP  - 1002
VL  - 55
DO  - 10.1111/ijfs.14329
ER  - 

@article{
author = "Rocchetti, Gabriele and Barba, Francisco J. and Lorenzo, José M. and Munekata, Paulo E.S. and Bernardo, Letizia and Tomašević, Igor and Pateiro, Mirian and Lucini, Luigi",
year = "2020",
abstract = "The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts",
pages = "1009-1002",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14329"
}

Rocchetti, G., Barba, F. J., Lorenzo, J. M., Munekata, P. E.S., Bernardo, L., Tomašević, I., Pateiro, M.,& Lucini, L.. (2020). Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1002-1009.
https://doi.org/10.1111/ijfs.14329

Rocchetti G, Barba FJ, Lorenzo JM, Munekata PE, Bernardo L, Tomašević I, Pateiro M, Lucini L. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology. 2020;55(3):1002-1009.
doi:10.1111/ijfs.14329 .

Rocchetti, Gabriele, Barba, Francisco J., Lorenzo, José M., Munekata, Paulo E.S., Bernardo, Letizia, Tomašević, Igor, Pateiro, Mirian, Lucini, Luigi, "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts" in International Journal of Food Science and Technology, 55, no. 3 (2020):1002-1009,
https://doi.org/10.1111/ijfs.14329 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Gomez, Belen
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Remize, Fabienne
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5101
AB  - The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
EP  - 323
SP  - 316
VL  - 110
DO  - 10.1016/j.lwt.2019.04.097
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Gomez, Belen and Rocchetti, Gabriele and Lucini, Luigi and Remize, Fabienne and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages",
pages = "323-316",
volume = "110",
doi = "10.1016/j.lwt.2019.04.097"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Gomez, B., Rocchetti, G., Lucini, L., Remize, F., Barba, F. J.,& Lorenzo, J. M.. (2019). Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 316-323.
https://doi.org/10.1016/j.lwt.2019.04.097

Marti-Quijal FJ, Zamuz S, Tomašević I, Gomez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology. 2019;110:316-323.
doi:10.1016/j.lwt.2019.04.097 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Gomez, Belen, Rocchetti, Gabriele, Lucini, Luigi, Remize, Fabienne, Barba, Francisco J., Lorenzo, José M., "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages" in LWT-Food Science and Technology, 110 (2019):316-323,
https://doi.org/10.1016/j.lwt.2019.04.097 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Marszalek, Krystian
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5124
AB  - BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
EP  - 3680
IS  - 7
SP  - 3672
VL  - 99
DO  - 10.1002/jsfa.9595
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers",
pages = "3680-3672",
number = "7",
volume = "99",
doi = "10.1002/jsfa.9595"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(7), 3672-3680.
https://doi.org/10.1002/jsfa.9595

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680.
doi:10.1002/jsfa.9595 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680,
https://doi.org/10.1002/jsfa.9595 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Marszalek, Krystian
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5767
AB  - Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type of turkey burgers prepared.
In this regard, turkey burgers made with pea protein presented the highest values for pH
and lightness, whereas the samples prepared with broad bean showed the highest
redness. The inclusion of bean and seaweed produced a marked increase of glutamic
acid, lysine and aspartic acid. However, the taste profile was similar in the different six
turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein).
Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed
to classify turkey burgers according to protein sources, as compared to soy (control).
Textural parameters, moisture and color were found to be the most discriminant
parameters, able to describe the differences among burgers. Nonetheless, according to
the supervised OPLS model, broad beans were found to possess a similar profile to soy
(control).
Conclusion: Considering all studied parameters, the enrichment of turkey burgers with
bean proteins could be used as a promising alternative to soy proteins from a
technological point of view.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
EP  - 3680
IS  - 7
SP  - 3672
VL  - 99
DO  - 10.1002/jsfa.9595
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type of turkey burgers prepared.
In this regard, turkey burgers made with pea protein presented the highest values for pH
and lightness, whereas the samples prepared with broad bean showed the highest
redness. The inclusion of bean and seaweed produced a marked increase of glutamic
acid, lysine and aspartic acid. However, the taste profile was similar in the different six
turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein).
Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed
to classify turkey burgers according to protein sources, as compared to soy (control).
Textural parameters, moisture and color were found to be the most discriminant
parameters, able to describe the differences among burgers. Nonetheless, according to
the supervised OPLS model, broad beans were found to possess a similar profile to soy
(control).
Conclusion: Considering all studied parameters, the enrichment of turkey burgers with
bean proteins could be used as a promising alternative to soy proteins from a
technological point of view.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers",
pages = "3680-3672",
number = "7",
volume = "99",
doi = "10.1002/jsfa.9595"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(7), 3672-3680.
https://doi.org/10.1002/jsfa.9595

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680.
doi:10.1002/jsfa.9595 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680,
https://doi.org/10.1002/jsfa.9595 . .