PPGCTA

Lista dos artigos, livros e capítulos de livros publicados em colaboração com pesquisadores de instituições estrangeiras no quadriênio 2021 – 2024:

Gullón, P., Astray, G., Gullón, B. and 3 more (…) (2021).Inclusion of seaweeds as healthy approach to formulate new low-salt meat products. Current Opinion in Food Science,4020-25
Vargas-Ramella, M., Lorenzo, J.M., Domínguez, R. and 4 more (…) (2021).Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina. Foods,10(3)
Sefrin Speroni, C., Rigo Guerra, D., Beutinger Bender, A.B. and 5 more (…) (2021).Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. Food Chemistry,344
Pinton, M.B., dos Santos, B.A., Lorenzo, J.M. and 3 more (…) (2021).Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview. Current Opinion in Food Science,401-5
Pedro, D., Saldaña, E., Lorenzo, J.M. and 5 more (…) (2021).Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties. Meat Science,173
López-Pedrouso, M., Lorenzo, J.M., Gullón, B. and 2 more (…) (2021).Novel strategy for developing healthy meat products replacing saturated fat with oleogels. Current Opinion in Food Science,4040-45
Bastianello Campagnol, P.C., Lorenzo, J.M., Da Rosa, J.L. and 2 more (…) (2021).Bologna Sausages: Manufacturing Process, Physico-chemical Composition, and Shelf Life. Pork: Meat Quality and Processed Meat Products,391-408
Fagundes, M.B., Alvarez-Rivera, G., Vendruscolo, R.G. and 6 more (…) (2021).Green microsaponification-based method for gas chromatography determination of sterol and squalene in cyanobacterial biomass. Talanta,224
Fão, N., Nascimento, S., de La Cruz, A.H. and 8 more (…) (2021).Estimation of total arsenic contamination and exposure in Brazilian rice and infant cereals. Drug and Chemical Toxicology,44(4) 400-408
Neuwald, D.A., Thewes, F.R., Büchele, F. and 4 more (…) (2021).Effects of controlled atmosphere, 1-MCP and dynamic controlled atmosphere on the metabolism and firmness of ‘Nicoter’ apples. Acta Horticulturae,1327549-556
Adefegha, S.A., Assmann, C.E., Schetinger, M.R.C. and 2 more (…) (2021).Moringa oleifera modulates cholinergic and purinergic enzymes activity in BV-2 microglial cells. Metabolic Brain Disease,36(4) 627-638
López-Salas, L., Cea, I., Borrás-Linares, I. and 4 more (…) (2021).Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts. Foods,10(6)
Pérez-Santaescolástica, C., Munekata, P.E.S., Pateiro, M. and 4 more (…) (2021).Dry-Cured Ham. Pork: Meat Quality and Processed Meat Products,33-75
Fagundes, M.B., Alvarez-Rivera, G., Mendiola, J.A. and 7 more (…) (2021).Phytosterol-rich compressed fluids extracts from Phormidium autumnale cyanobacteria with neuroprotective potential. Algal Research,55
Pedro, D., Lorenzo, J.M., Saldaña, E. and 4 more (…) (2021).Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs. Meat Science,177
Augusti, P.R., Conterato, G.M.M., Denardin, C.C. and 4 more (…) (2021).Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: implications for COVID-19. Journal of Nutritional Biochemistry,97
Becker Pertuzatti, P., Teixeira Barcia, M., Gómez-Alonso, S. and 2 more (…) (2021).Phenolics profiling by HPLC-DAD-ESI-MSn aided by principal component analysis to classify Rabbiteye and Highbush blueberries. Food Chemistry,340
Garcia, M.V., Garcia-Cela, E., Magan, N. and 2 more (…) (2021).Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System. Frontiers in Microbiology,12
Augusti, P.R., Quatrin, A., Mello, R. and 8 more (…) (2021).Antiproliferative effect of colonic fermented phenolic compounds from Jaboticaba (Myrciaria trunciflora) fruit peel in a 3d cell model of colorectal cancer. Molecules,26(15)
Leite, A., Vasconcelos, L., Ferreira, I. and 7 more (…) (2022).Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods,11(19)
Foggiaro, D., Domínguez, R., Pateiro, M. and 6 more (…) (2022).Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers. Foods,11(4)
Wood, R.M., Thewes, F.R., Reynaud, M. and 4 more (…) (2022).Apple fruit recovery from anoxia under controlled atmosphere storage. Food Chemistry,371
Pavão, T.P., Chemello, D., Ferigollo, A. and 8 more (…) (2022).Acute effect of coffee on arterial stiffness and endothelial function in overweight and obese individuals: A randomized clinical trial. Clinical Nutrition ESPEN,5033-40
Jacob-Lopes, E., Zepka, L.Q., Severo, I.A. and 1 more (…) (2022).3rd Generation Biofuels: Disruptive Technologies to Enable Commercial Production. 3rd Generation Biofuels: Disruptive Technologies to Enable Commercial Production,1-1133
Carine Raddatz, G., Sonza Pinto, V., Queiroz Zepka, L. and 6 more (…) (2022).Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product. Food Research International,161
Escalona Jiménez, M., Hernández García, L.M., Ramírez Mérida, L.G. and 2 more (…) (2022).Greek vs traditional yogurts: Sensory and physicochemical comparison. Revista Chilena de Nutricion,49(2) 167-172
Munekata, P.E.S., Domínguez, R., Pateiro, M. and 5 more (…) (2022).Meat and meat products: animal species, products, processing, quality, and shelf life. Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions,45-76
Santos de Morais, J., Cabral, L., Karoline Almeida da Costa, W. and 9 more (…) (2022).Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems. Food Research International,162
Santos, B.A.D., Cichoski, A.J., Lorenzo, J.M. and 4 more (…) (2022).Check-all-that-apply method to develop low-sodium sausages: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications,121-135
Abel Palacios, H., Stefanello, A., García Gavilánez, M.S. and 6 more (…) (2022).Relationship between the Fungal Incidence, Water Activity, Humidity, and Aflatoxin Content in Maize Samples from the Highlands and Coast of Ecuador. Toxins,14(3)
López-Salas, L., del Castillo-Santaella, T., Borrás-Linares, I. and 3 more (…) (2022).Agro-food by-products and wastes as polyphenols sources. Technologies to Recover Polyphenols from AgroFood By-products and Wastes,41-71
Balkees, B.M., Saquet, A.A., Klein, N. and 3 more (…) (2022).EFFECT OF TEMPERATURE AND 1-METHYLCICLOPROPENE ON THE STORABILITY OF ‘ALEXANDER LUCAS’ PEAR. Revista Caatinga,35(1) 216-222
Nehring, P., Lorenzo, J.M., Santos, S.P. and 6 more (…) (2022).Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry. Current Research in Food Science,5345-350
Leite, A., Domínguez, R., Vasconcelos, L. and 10 more (…) (2022).Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?. Foods,11(11)
Jacondino, L.R., Poli, C.H.E.C., Tontini, J.F. and 7 more (…) (2022).Acacia mearnsii tannin extract and α-tocopherol supplementation in lamb diet: Effects on growth performance, serum lipid peroxidation and meat quality. Animal Feed Science and Technology,294
Heck, R.T., Santos, B.A.D., Lorenzo, J.M. and 4 more (…) (2022).Replacement of saturated fat by healthy oils to improve nutritional quality of meat products. Food Lipids: Sources, Health Implications, and Future Trends,461-487
Campagnol, P.C.B., Lorenzo, J.M., Dos Santos, B.A. and 1 more (…) (2022).Recent advances in the development of healthier meat products. Advances in Food and Nutrition Research,102123-179
Pérez-Santaescolástica, C., Munekata, P.E.S., Feng, X. and 3 more (…) (2022).Active edible coatings and films with Mediterranean herbs to improve food shelf-life. Critical Reviews in Food Science and Nutrition,62(9) 2391-2403
Zamuz, S., Bohrer, B.M., Campagnol, P.C.B. and 4 more (…) (2022).Lipid oxidation of animal fat. Food Lipids: Sources, Health Implications, and Future Trends,89-103
López-Fernández, O., Domínguez, R., Santos, E.M. and 4 more (…) (2022).Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat. Food Analytical Methods,15(4) 1118-1131
López-Salas, L., Borrás-Linares, I., Quirantes-Piné, R. and 3 more (…) (2022).Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process. Metabolites,12(10)
Campagnol, P.C.B., Lorenzo, J.M., Teixeira, A. and 6 more (…) (2022).The nutritional characteristics and health-oriented advances of meat and meat products. Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions,111-144
Argel, N.S., Lorenzo, G., Domínguez, R. and 6 more (…) (2022).Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. Applied Sciences (Switzerland),12(15)
Purriños, L., Pateiro, M., Rosmini, M. and 5 more (…) (2022).Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications,51-76
Pinton, M.B., Lorenzo, J.M., Seibt, A.C.M.D. and 5 more (…) (2022).Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions. Meat Science,193
Santiesteban-López, N.A., Gómez-Salazar, J.A., Santos, E.M. and 5 more (…) (2022).Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods,11(17)
Vidal, A.R., Cansian, R.L., de Oliveira Mello, R. and 5 more (…) (2022).Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products. Antioxidants,11(6)
Echegaray, N., Yegin, S., Kumar, M. and 3 more (…) (2022).Application of oligosaccharides in meat processing and preservation. Critical Reviews in Food Science and Nutrition,63(31) 10947-10958
Freiberg, J.A., Grebenc, T., Strojnik, L. and 5 more (…) (2022).Production and marketing of Tuber floridanum – ecology and gastronomic value of a recently described truffle species. Scientia Agricola,80
Rodriguez-Lopez, P., Rueda-Robles, A., Borrás-Linares, I. and 4 more (…) (2022).Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions. Horticulturae,8(7)
Paludo, M.C., de Oliveira, S.B.P., de Oliveira, L.F. and 8 more (…) (2022).Phenolic composition of peels from different Jaboticaba species determined by HPLC-DAD-ESI/MSn and antiproliferative activity in tumor cell lines. Current Plant Biology,29
Fabricio, M.F., Vargas, B.K., Tischer, B. and 5 more (…) (2023).Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium. International Journal of Gastronomy and Food Science,34
Leite, A., Vasconcelos, L., Ferreira, I. and 8 more (…) (2023).Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?. Foods,12(13)
Nehring, P., Lorenzo, J.M., Vendruscolo, R.G. and 9 more (…) (2023).Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products. Food Chemistry Advances,3
Sichetti Munekata, P.E., Cittadini, A., Domínguez, R. and 4 more (…) (2023).Natural alternatives and use of nitrate and nitrate salts. Strategies to Improve the Quality of Foods,145-169
Baranzelli, J., Somacal, S., Monteiro, C.S. and 8 more (…) (2023).Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars. Molecules,28(2)
Giacomelli, C.M., Marchiori, M.S., do Nascimento, A.L. and 7 more (…) (2023).Encapsulated pepper blend in the diet of confined Holstein bullocks: effect on ruminal volatile fatty acid profiles, growth performance, and animal health. Tropical Animal Health and Production,55(2)
de Deus, C., Eduardo de Souza Brener, C., Marques da Silva, T. and 7 more (…) (2023).Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer. Food Research International,167
Galván-Navarro, A., Sosa-Morales, M.E., Delgado-García, J. and 3 more (…) (2023).Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions. Journal of Food Science,88(12) 5176-5190
Filho, C.B., Furlan, J.M., de Menezes, C.R. and 4 more (…) (2023).Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID. Food Analytical Methods,16(4) 749-758
Campagnol, P.C.B., Eid, N.M.S., Fernández-López, J. and 1 more (…) (2023).Fat reduction and profile improvement in food products. Strategies to Improve the Quality of Foods,121-144
de Lima Guterres, L., Pinton, M.B., dos Santos, B.A. and 6 more (…) (2023).Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality. Meat Science,195
Adedara, I.A., Atanda, O.E., Sant’Anna Monteiro, C. and 6 more (…) (2023).Cellular and molecular mechanisms of aflatoxin B1-mediated neurotoxicity: The therapeutic role of natural bioactive compounds. Environmental Research,237
Leães, Y.S.V., Lorenzo, J.M., Seibt, A.C.M.D. and 8 more (…) (2023).Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?. Meat Science,203
Molosse, V.L., Deolindo, G.L., Lago, R.V.P. and 9 more (…) (2023).The effects of the inclusion of ensiled and dehydrated grape pomace in beef cattle diet: Growth performance, health, and economic viability. Animal Feed Science and Technology,302
Erhardt, M.M., Oliveira, W.D.C., Fröder, H. and 3 more (…) (2023).Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics. Fermentation,9(1)
da Rosa, J.L., Rios-Mera, J.D., Castillo, C.J.C. and 8 more (…) (2023).High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science,195
Monteiro, C.S., Bortolazzo, P.C., Bonini, C.A.A. and 8 more (…) (2023).Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation. Food Chemistry,418
de Oliveira, A.S., dos Santos, B.A., Farias, C.A.A. and 10 more (…) (2023).Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids. Foods,12(8)
Jacob-Lopes, E., Queiroz, M.I., Maroneze, M.M. and 1 more (…) (2023).Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability. Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability,1-649
Santos, D., Vargas, B.K., Frota, E.G. and 9 more (…) (2023).Gut Microbiota Modulation by Bioactive Compounds from Ilex paraguariensis: an In Vivo Study. Plant Foods for Human Nutrition,78(4) 796-802
Mandlate, J.S., Henn, A.S., Mello, P.A. and 3 more (…) (2023).Determination of Cl and S in crude oil by ICP-OES after sample digestion by microwave-induced combustion in disposable vessels. Analytica Chimica Acta,1273
Büchele, F., Khera, K., Wagner, R. and 2 more (…) (2023).Interaction between dynamic controlled atmosphere (DCA-CD), 1-methylcyclopropene and elevated temperatures in the long-term storage of organic ‘Santana’ apples. Postharvest Biology and Technology,204
Domínguez, R., dos Santos, B.A., Pateiro, M. and 3 more (…) (2023).Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles. Meat Science,204
Expósito-Almellón, X., Duque-Soto, C., López-Salas, L. and 4 more (…) (2023).Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation. Nutrients,15(18)
Souza, O.F., Adams, C.B., Agilar, J.C. and 5 more (…) (2023).Assessments of productive performance, eggshell quality, excreta moisture, and incubation traits of laying breeder hens fed a proprietary blend of Quillaja and Yucca. Frontiers in Veterinary Science,9
Echegaray, N., Viuda-Martos, M., Campagnol, P.C.B. and 4 more (…) (2023).New technologies for obtaining healthy foods. Strategies to Improve the Quality of Foods,33-63
de Morais, J.S., Cabral, L., Bezerril, F.F. and 9 more (…) (2023).Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.). Food Research International,173
Agregán, R., Bastianello Campagnol, P.C., Domínguez, R. and 3 more (…) (2023).Sustainability and functional foods: challenges and opportunities. Strategies to Improve the Quality of Foods,1-31
Donadel, J.Z., Thewes, F.R., dos Santos, L.F. and 11 more (…) (2023).Superficial scald development in ‘Granny Smith’ and ‘Nicoter’ apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere. Food Research International,173
Jovanovichs, M.R.C., Pinton, M.B., Correa, L.P. and 8 more (…) (2023).Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods,12(13)
Lorenzo, J.M., Campagnol, P.C.B., Perez-Alvarez, J.A. and 2 more (…) (2024).Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud. Trends in Food Science and Technology,149
Pedroso, M.A.P., Oliveira, W.D.C., Felice, A.G. and 3 more (…) (2024).Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil. Fermentation,10(8)
Davidson, C.B., El Sabbagh, D.E.S., Machado, A.K. and 11 more (…) (2024).Euterpe oleracea Mart. Bioactive Molecules: Promising Agents to Modulate the NLRP3 Inflammasome. Biology,13(9)
Adedara, I.A., Gonçalves, F.L., Mohammed, K.A. and 12 more (…) (2024).Waterborne atenolol disrupts neurobehavioral and neurochemical responses in adult zebrafish. Environmental Science and Pollution Research,31(36) 49200-49213
Khera, K., Büchele, F., Wood, R.M. and 4 more (…) (2024).Impact of different storage conditions with combined use of ethylene blocker on ‘Shalimar’ apple variety. Scientific Reports,14(1)
Jacondino, L., Poli, C., Tontini, J. and 9 more (…) (2024).Plant Bioactive Compounds of Brazilian Pampa Biome Natural Grasslands Affecting Lamb Meat Quality. Foods,13(18)
Domínguez, R., Lorenzo, J.M., Pateiro, M. and 5 more (…) (2024).Main animal fat replacers for the manufacture of healthy processed meat products. Critical Reviews in Food Science and Nutrition,64(9) 2513-2532
de Deus, C., Duque-Soto, C., Rueda-Robles, A. and 5 more (…) (2024).Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions. Food Research International,197
Wandscheer, J.G.W., Turcatto, N., Deolindo, G.L. and 10 more (…) (2024).Combination of Essential Oils and Extracts Enriched with Tocopherols in Diet of Holstein Steers and Its Effect on Ruminal Fermentation, Antioxidant and Anti-Inflammatory Response, Feed Efficiency and Fatty Acid Profile in Meat. Fermentation,10(12)
Agregán, R., Pateiro, M., Kumar, M. and 3 more (…) (2024).Subcritical and supercritical fluid extraction of bioactive compounds. Application of Emerging Technologies and Strategies to Extract Bioactive Compounds: Developments in Food Quality and Safety,57-93
Pinton, M.B., dos Santos, B.A., Correa, L.P. and 5 more (…) (2024).Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella’s technological, oxidative, microbiological, and sensory aspects. International Journal of Food Science and Technology,59(7) 4851-4865
Walayat, N., Campagnol, P.C., Zhang, W. and 2 more (…) (2024).Films with antimicrobial activity for meat products. Current Opinion in Food Science,56
Campagnol, P.C.B., dos Santos, B.A., Cichoski, A.J. and 3 more (…) (2024).Exploring the chemistry and safety of ionizing radiation processing in food applications. Chemistry of Thermal and Non-Thermal Food Processing Technologies,93-110
Iara Gomes de Oliveira, L., Karoline Almeida da Costa, W., de Candido de Oliveira, F. and 8 more (…) (2024).Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics. Food Chemistry,435
Monteiro, C.S., Adedara, I.A., Farombi, E.O. and 1 more (…) (2024).Nutraceutical potential of olive pomace: insights from cell-based and clinical studies. Journal of the Science of Food and Agriculture,104(7) 3807-3815
Campos-González, N., Gómez-Salazar, J.A., Cerón-García, A. and 4 more (…) (2024).Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review. Food Reviews International,40(6) 1678-1702
dos Santos, I.D., Zomer, P., Pizzutti, I.R. and 2 more (…) (2024).Multi-residue determination of biocides in dairy products and slurry feed using QuEChERS extraction and liquid chromatography combined with high resolution mass spectrometry (LC-ESI-QOrbitrap™-MS). Food Chemistry,457
Thewes, F.R., Büchele, F., Uhlmann, L.O. and 6 more (…) (2024).Metabolic Profiling of ‘Elstar’ and ‘Nicoter’ Apples: Impact of Storage Time, Dynamic Controlled Atmosphere and 1-MCP Treatment. Horticulturae,10(12)
Otenaike, T.A., Farodoye, O.M., de Silva, M.M. and 10 more (…) (2024).Nicotine and Vape: Drugs of the Same Profile Flock Together. Journal of Biochemical and Molecular Toxicology,38(12)
Stefanello, A., Gasperini, A.M., Fracari, J.C. and 2 more (…) (2024).Aspergillus westerdijkiae growth and ochratoxin A on salami-based media. Fungal Biology,128(8) 2390-2398
Velázquez, L., Quiñones, J., Martínez, A. and 6 more (…) (2024).Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life. Foods,13(24)
Gagnon, Y., Jacob-Lopes, E., Zepka, L.Q. and 1 more (…) (2024).Algal Bioreactors: Science, Engineering and Technology of Downstream Processes: Volume 2. Algal Bioreactors: Science, Engineering and Technology of Downstream Processes: Volume 2,21-348
Santos, L.C.R., Santos, E.N.F., Oliveira, C.C. and 7 more (…) (2024).Black garlic extract: Phytochemical characterisation and application as natural antioxidant in burgers. International Food Research Journal,31(3) 696-708
Garcia, M.V., Stefanello, R.F., Pia, A.K.R. and 6 more (…) (2024).Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products. International Journal of Food Microbiology,413
Stefanello, R.F., Vilela, L.F., Margalho, L.P. and 9 more (…) (2024).Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures. Food Bioscience,60
Khera, K., Büchele, F., Thewes, F.R. and 2 more (…) (2024).Impact of storage conditions on selective volatile compounds in various apple cultivars. Acta Horticulturae,(1396) 301-308
Pinton, M.B., Lorenzo, J.M., dos Santos, B.A. and 7 more (…) (2024).Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder. Meat Science,216
Oliveira, W.D.C., Soares, T.F., Richards, N.S.P.D.S. and 1 more (…) (2024).Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly. Heliyon,10(22)
Adedara, I.A., Mohammed, K.A., Canzian, J. and 5 more (…) (2024).Utility of zebrafish-based models in understanding molecular mechanisms of neurotoxicity mediated by the gut–brain axis. Advances in Neurotoxicology,11177-209
Machado, M., Nora, L., Zanin, T.B.N. and 12 more (…) (2024).Impacts of intake of trichothecenes (Fusarium sporotrichioides) for dairy calves: Effects on animal growth, oxidative and inflammatory response. Microbial Pathogenesis,190
Gagnon, Y., Jacob-Lopes, E., Zepka, L.Q. and 1 more (…) (2024).Algal Bioreactors: Science, Engineering and Technology of Upstream Processes: Volume 1. Algal Bioreactors: Science, Engineering and Technology of Upstream Processes: Volume 1,11-748
Novakoski, P.V., de Vitt, M.G., Molosse, V.L. and 8 more (…) (2024).The addition of curcumin to the diet of post-weaning dairy calves: effects on ruminal fermentation, immunological, and oxidative responses. Tropical Animal Health and Production,56(4)
Fracari, P.R., Massia, A.G., Laroque, D.A. and 4 more (…) (2024).Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella. Foods,13(18).