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2025

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Chemistry

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Citations
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  • 2025 - Research.com Rising Stars Award

Overview

Paulo E.S. Munekata is affiliated with the Centro Tecnologico de la Carne in Spain, focusing on research in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine. Their work spans various subfields including Animal Science and Zoology, Food Science, Molecular Biology, Biochemistry, and Nutrition and Dietetics.

The scientist's research covers several main topics, notably:

  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Protein Hydrolysis and Bioactive Peptides
  • Bee Products Chemical Analysis
  • Advanced Chemical Sensor Technologies
  • Biochemical Analysis and Sensing Techniques
  • Microbial Inactivation Methods

Paulo E.S. Munekata has contributed to numerous publications in a variety of scientific journals, with frequent publication venues that include:

  • Foods (23 publications)
  • Antioxidants (12 publications)
  • Molecules (7 publications)
  • Trends in Food Science & Technology (6 publications)
  • Meat Science (6 publications)

Among recent papers where Paulo E.S. Munekata was involved are:

  • A review of sustainable and intensified techniques for extraction of food and natural products, 2020, Green Chemistry
  • Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products, 2021, Molecules
  • Edible films/coating with tailored properties for active packaging of meat, fish and derived products, 2020, Trends in Food Science & Technology
  • The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains, 2022, Foods
  • Protein Oxidation in Muscle Foods: A Comprehensive Review, 2021, Antioxidants

Co-authorship is a notable aspect of the scientist's collaborations, including frequent work with:

  • José M. Lorenzo
  • Mirian Pateiro
  • Rubén Domínguez
  • Francisco J. Barba
  • Paulo Cezar Bastianello Campagnol

Paulo E.S. Munekata has also contributed to book publications, with titles such as:

  • Production of Traditional Mediterranean Meat Products, 2022, Springer Nature
  • Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound, 2020, Elsevier BV

Best Publications

  • A review of sustainable and intensified techniques for extraction of food and natural products

    Farid Chemat;Maryline Abert Vian;Anne-Sylvie Fabiano-Tixier;Marinela Nutrizio

  • Bioactive peptides as natural antioxidants in food products – A review

    Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba

  • Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products.

    Mirian Pateiro;Belén Gómez;Paulo E S Munekata;Francisco J Barba

  • Edible films/coating with tailored properties for active packaging of meat, fish and derived products

    Pramila Umaraw;Paulo E.S. Munekata;Akhilesh K. Verma;Francisco J. Barba

  • Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.

    Mirian Pateiro;Paulo E.S. Munekata;Anderson S. Sant'Ana;Rubén Domínguez

  • Phenolic compounds of green tea: Health benefits and technological application in food

    José Manuel Lorenzo;Paulo Eduardo Sichetti Munekata

  • Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.

    R. P. P. Fernandes;M. A. Trindade;F. G. Tonin;C. G. Lima

  • Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

    Paulo Eduardo S Munekata;Gabriele Rocchetti;Mirian Pateiro;Luigi Lucini

  • Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.

    José M. Lorenzo;Rubén Agregán;Paulo E. S. Munekata;Daniel Franco

  • Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description

    Jose M. Lorenzo;Paulo E. Munekata;Ruben Dominguez;Mirian Pateiro

  • Natural antioxidants in processing and storage stability of sheep and goat meat products.

    Leda C.M. Cunha;Maria Lúcia G. Monteiro;José M. Lorenzo;Paulo E.S. Munekata

  • Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.

    Paulo E S Munekata;Rubén Domínguez;Sravanthi Budaraju;Elena Roselló-Soto

  • Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review.

    Olalla López-Fernández;Rubén Domínguez;Mirian Pateiro;Paulo E S Munekata

  • Biodegradable active, intelligent, and smart packaging materials for food applications

    Unknown

  • Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

    Julliane Carvalho Barros;Paulo E S Munekata;Francisco Allan Leandro de Carvalho;Mirian Pateiro

  • Tomato as Potential Source of Natural Additives for Meat Industry. A Review.

    Rubén Domínguez;Patricia Gullón;Mirian Pateiro;Paulo E S Munekata

  • Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Mohsen Gavahian;Amin Mousavi Khaneghah;José M. Lorenzo;Paulo E.S. Munekata

  • Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties.

    Rubén Domínguez;Leilei Zhang;Gabriele Rocchetti;Luigi Lucini

  • Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions.

    Rubén Agregán;Paulo E. Munekata;Ruben Domínguez;Javier Carballo

  • Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.

    Kazem Alirezalu;Javad Hesari;Zabihollah Nemati;Paulo E.S. Munekata

  • Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

    Rubén Agregán;Paulo E.S. Munekata;Daniel Franco;Ruben Dominguez

Frequent Co-Authors

José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Francisco J. Barba
Francisco J. Barba University of Valencia
Paulo Cezar Bastianello Campagnol
Paulo Cezar Bastianello Campagnol Universidade Federal de Santa Maria
Igor Tomasevic
Igor Tomasevic University of Belgrade
Wangang Zhang
Wangang Zhang Nanjing Agricultural University
Mohammed Gagaoua
Mohammed Gagaoua Institut Agro Rennes-Angers
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Amin Mousavi Khaneghah
Amin Mousavi Khaneghah ITMO University
Luigi Lucini
Luigi Lucini Catholic University of the Sacred Heart
Fidel Toldrá
Fidel Toldrá Spanish National Research Council

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