2021 – 2025 – PPGCTA

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
da Silva, D.T., Smaniotto, F.A., Costa, I.F. and 8 more (…) (2021).Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract. Food Chemistry,364
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
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
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
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
Murador, D.C., De Souza Mesquita, L.M., Neves, B.V. and 4 more (…) (2021).Bioaccessibility and cellular uptake by Caco-2 cells of carotenoids and chlorophylls from orange peels: A comparison between conventional and ionic liquid mediated extractions. Food Chemistry,339
Fernandes, A.S., Nascimento, T.C., Pinheiro, P.N. and 5 more (…) (2021).Bioaccessibility of microalgae-based carotenoids and their association with the lipid matrix. Food Research International,148
Neuenfeldt, N.H., Almeida Farias, C.A., de Oliveira Mello, R. and 7 more (…) (2022).Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus. LWT,155
Fernandes, A.S., Neves, B.V., Mazzo, T.M. and 4 more (…) (2023).Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability. Food Hydrocolloids,144
Righi da Rosa, J., Cezimbra Weis, G.C., Bolson Moro, K.I. and 7 more (…) (2021).Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract. LWT,142
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
do Nascimento, T.C., Pinheiro, P.N., Fernandes, A.S. and 6 more (…) (2021).Bioaccessibility and intestinal uptake of carotenoids from microalgae Scenedesmus obliquus. LWT,140
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)
Ludwig, V., Berghetti, M.R.P., Ribeiro, S.R. and 7 more (…) (2021).The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile. Food Research International,147
Marques da Silva, T., Sonza Pinto, V., Ramires Fonseca Soares, V. and 6 more (…) (2021).Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices. Food Research International,141
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
Neuenfeldt, N.H., de Moraes, D.P., de Deus, C. and 2 more (…) (2022).Blueberry Phenolic Composition and Improved Stability by Microencapsulation. Food and Bioprocess Technology,15(4) 750-767
Galli, G.M., Aniecevski, E., Petrolli, T.G. and 13 more (…) (2021).Growth performance and meat quality of broilers fed with microencapsulated organic acids. Animal Feed Science and Technology,271
Soares, M.V., Mesadri, J., Gonçalves, D.F. and 7 more (…) (2022).Neurotoxicity induced by toluene: In silico and in vivo evidences of mitochondrial dysfunction and dopaminergic neurodegeneration. Environmental Pollution,298
Caetano, P.A., do Nascimento, T.C., Fernandes, A.S. and 5 more (…) (2022).Microalgae-based polysaccharides: Insights on production, applications, analysis, and future challenges. Biocatalysis and Agricultural Biotechnology,45
Farias, C.A.A., Moraes, D.P., Lazzaretti, M. and 5 more (…) (2021).Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract. Food Chemistry,337
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)
Moro, K.I.B., Bender, A.B.B., Ferreira, D.D.F. and 4 more (…) (2021).Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity. LWT,150
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
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
Thewes, F.R., Both, V., Thewes, F.R. and 8 more (…) (2021).Interaction of oxygen and moisture content on ‘Barton’ and ‘Jackson’ pecan storage. Postharvest Biology and Technology,179
Dias, R.R., Deprá, M.C., Severo, I.A. and 2 more (…) (2022).Smart override of the energy matrix in commercial microalgae facilities: A transition path to a low-carbon bioeconomy. Sustainable Energy Technologies and Assessments,52
Wood, R.M., Thewes, F.R., Reynaud, M. and 4 more (…) (2022).Apple fruit recovery from anoxia under controlled atmosphere storage. Food Chemistry,371
Armanini, E.H., Boiago, M.M., Cécere, B.G.O. and 14 more (…) (2021).Protective effects of silymarin in broiler feed contaminated by mycotoxins: growth performance, meat antioxidant status, and fatty acid profiles. Tropical Animal Health and Production,53(4)
Dias, R.R., Deprá, M.C., Zepka, L.Q. and 1 more (…) (2022).Roadmap to net-zero carbon emissions in commercial microalgae-based products: environmental sustainability and carbon offset costs. Journal of Applied Phycology,34(3) 1255-1268
Fernandes, A.S., Nascimento, T.C., Pinheiro, P.N. and 4 more (…) (2021).Insights on the intestinal absorption of chlorophyll series from microalgae. Food Research International,140
Severo, I.A., Dias, R.R., do Nascimento, T.C. and 4 more (…) (2022).Microalgae-derived polysaccharides: Potential building blocks for biomedical applications. World Journal of Microbiology and Biotechnology,38(9)
Thewes, F.R., Both, V., Thewes, F.R. and 5 more (…) (2021).Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans. LWT,145
Naissinger da Silva, M., Tagliapietra, B.L., Richards, N.S.P.D.S. (2021).Encapsulation, storage viability, and consumer acceptance of probiotic butter. LWT,139
Ribeiro, S.R., Garcia, M.V., Copetti, M.V. and 3 more (…) (2021).Effect of controlled atmosphere, vacuum packaging and different temperatures on the growth of spoilage fungi in shelled pecan nuts during storage. Food Control,128
Farias, C.A.A., Moraes, D.P., Neuenfeldt, N.H. and 5 more (…) (2022).Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries. Food Chemistry,383
Jacob-Lopes, E., Zepka, L.Q., Deprá, M.C. (2021).Sustainability Metrics and Indicators of Environmental Impact: Industrial and Agricultural Life Cycle Assessment. Sustainability Metrics and Indicators of Environmental Impact: Industrial and Agricultural Life Cycle Assessment,1-200
Martins Flores, D.R., Patrícia da Fonseca, A.F., Schmitt, J. and 6 more (…) (2021).Lambs fed with increasing levels of grape pomace silage: Effects on meat quality. Small Ruminant Research,195
de Barros Vinhal, G.L.R.R., Silva-Pereira, M.C., Teixeira, J.A. and 3 more (…) (2021).Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging. Journal of Food Science and Technology,58(10) 3924-3932
Klein, B., Ribeiro, Q.M., Thewes, F.R. and 9 more (…) (2021).The isolated or combined effects of dynamic controlled atmosphere (DCA) and 1-MCP on the chemical composition of cuticular wax and metabolism of ‘Maxi Gala’ apples after long-term storage. Food Research International,140
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
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
Bordin Viera, V., Piovesan, N., Mello, R.D.O. and 8 more (…) (2023).Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity. Journal of Culinary Science and Technology,21(1) 156-172
Stefanello, A., Fracari, J.C., Silva, M. and 4 more (…) (2021).Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404). Food Microbiology,97
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
Deprá, M.C., Dias, R.R., Sartori, R.B. and 3 more (…) (2022).Nexus on animal proteins and the climate change: The plant-based proteins are part of the solution?. Food and Bioproducts Processing,133119-131
Severo, I.A., dos Santos, A.M., Deprá, M.C. and 2 more (…) (2021).Microalgae photobioreactors integrated into combustion processes: A patent-based analysis to map technological trends. Algal Research,60
da Silva, R.C., dos Santos, I.D., Neu, J.P. and 5 more (…) (2022).Commercial yerba mate (Ilex paraguariensis) produced in South America: Determination of dithiocarbamate residues by gas chromatography-mass spectrometry. Food Chemistry,394
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)
de Jesus Filho, M., Klein, B., Wagner, R. and 1 more (…) (2021).Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Research International,150
Raddatz, G.C., de Menezes, C.R. (2021).Microencapsulation and co-encapsulation of bioactive compounds for application in food: Challenges and perspectives. Ciencia Rural,51(3) 1-8
Dartora, B., Hickert, L.R., Fabricio, M.F. and 5 more (…) (2023).Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. Food Research International,174
Cichoski, A.J., da Silva, J.S., Leães, Y.S.V. and 8 more (…) (2021).Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella. Ultrasonics Sonochemistry,72
Raddatz, G.C., Fonseca, V.R., Cichoski, A.J. and 8 more (…) (2022).Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract. LWT,153
Vendruscolo, R.G., Fernandes, A.S., Fagundes, M.B. and 4 more (…) (2021).Development of a new method for simultaneous extraction of chlorophylls and carotenoids from microalgal biomass. Journal of Applied Phycology,33(4) 1987-1997
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)
Sartori, R.B., Siqueira, S.F., Maroneze, M.M. and 4 more (…) (2021).Microalgal secondary metabolites: effect of climatic variables, seasons, and photocycles on the biogeneration of volatile organic compounds (VOCs). Journal of Applied Phycology,33(3) 1457-1472
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)
Moraes, D.P., Farias, C.A.A., Barin, J.S. and 2 more (…) (2022).Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits. Food and Bioprocess Technology,15(9) 1936-1947
Rosseto, M., Rigueto, C.V.T., Alessandretti, I. and 5 more (…) (2023).Whey-based polymeric films for food packaging applications: a review of recent trends. Journal of the Science of Food and Agriculture,103(7) 3217-3229
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)
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
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)
Moro, C.B., Lemos, J.G., Gasperini, A.M. and 3 more (…) (2022).Efficacy of weak acid preservatives on spoilage fungi of bakery products. International Journal of Food Microbiology,374
Nass, P.P., do Nascimento, T.C., Fernandes, A.S. and 4 more (…) (2022).Guidance for formulating ingredients/products from Chlorella vulgaris and Arthrospira platensis considering carotenoid and chlorophyll bioaccessibility and cellular uptake. Food Research International,157
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
Leães, Y.S.V., Silva, J.S., Robalo, S.S. and 8 more (…) (2021).Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas. International Journal of Food Microbiology,353
Toniasso, D.P.W., Giacomelli da Silva, C., de Souza Brum Junior, B. and 5 more (…) (2022).Collagen extracted from rabbit: Meat and by-products: Isolation and physicochemical assessment. Food Research International,162
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
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
Da Costa, A.B., Helfer, G.A., Barbosa, J.L.V. and 6 more (…) (2021).Photometrix uvc: A new smartphone-based device for digital image colorimetric analysis using pls regression. Journal of the Brazilian Chemical Society,32(3) 675-683
Bernardi, A.O., Stefanello, A., Garcia, M.V. and 1 more (…) (2021).The control of cheese and meat product spoilage fungi by sanitizers: In vitro testing and food industry usage. LWT,144
Gallon, R., Draszewski, C.P., Santos, J.A.A. and 8 more (…) (2023).Obtaining oil, fermentable sugars, and platform chemicals from Butia odorata seed using supercritical fluid extraction and subcritical water hydrolysis. Journal of Supercritical Fluids,203
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
Schlesner, S.K., Voss, M., Helfer, G.A. and 4 more (…) (2022).Smartphone-based miniaturized, green and rapid methods for the colorimetric determination of sugar in soft drinks. Green Analytical Chemistry,1
Guex, C.G., Cassanego, G.B., Dornelles, R.C. and 11 more (…) (2022).Tucumã (Astrocaryum aculeatum) extract: phytochemical characterization, acute and subacute oral toxicity studies in Wistar rats. Drug and Chemical Toxicology,45(2) 810-821
Brunetto, A.L.R., Giacomelli, C.M., Favero, J.F. and 12 more (…) (2023).Phytogenic blend in the diet of growing Holstein steers: Effects on performance, digestibility, rumen volatile fatty acid profile, and immune and antioxidant responses. Animal Feed Science and Technology,297
Bolzan, L.P., Barroso, D.C., Souza, C.F. and 5 more (…) (2021).Dietary supplementation with nerolidol improves the antioxidant capacity and muscle fatty acid profile of Brycon amazonicus exposed to acute heat stress. Journal of Thermal Biology,99
Paula Rossi, A., Lahis Kalschne, D., Paula Iglikowski Byler, A. and 5 more (…) (2021).Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water. Ultrasonics Sonochemistry,80
Moraes, D.P., Chim, J.F., Barin, J.S. and 4 more (…) (2021).Influence of the cultivar on the composition of blackberry (Rubus spp.) minerals. Journal of Food Composition and Analysis,100
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
Cemin, P., Reis Ribeiro, S., de Candido de Oliveira, F. and 4 more (…) (2022).Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference. Food Research International,159
dos Santos, B.A., da Fontoura, A.M., Correa, L.P. and 8 more (…) (2023).Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages. Meat Science,204
Holkem, A.P., Voss, M., Schlesner, S.K. and 5 more (…) (2021).A green and high throughput method for salt determination in crude oil using digital image-based colorimetry in a portable device. Fuel,289
Waechter, S.R., Vecchia, P.D., Barin, J.S. and 2 more (…) (2021).Microwave-based strategies for sample preparation and halogen determination in blood using ICP-MS. Talanta,226
Dias, R.R., Lasta, P., Vendruscolo, R.G. and 3 more (…) (2021).Mapping the performance of photobioreactors for microalgae cultivation. Part II: equatorial and tropical climate zone. Journal of Chemical Technology and Biotechnology,96(3) 613-621
Wendt, L.M., Soldateli, F.J., Both, V. and 6 more (…) (2023).Effects of Ethylene Control and Dynamic Controlled Atmosphere Storage on ‘Galaxy’ Apple Quality. Journal of Plant Growth Regulation,42(2) 701-718
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
de Freitas Rodrigues, C., Ramos Boldori, J., Valandro Soares, M. and 6 more (…) (2021).Goji berry (Lycium barbarum L.) juice reduces lifespan and premature aging of Caenorhabditis elegans: Is it safe to consume it?. Food Research International,144
Naissinger da Silva, M., Tagliapietra, B.L., Pivetta, F.P. and 1 more (…) (2022).Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt. LWT,161
Deprá, M.C., Dias, R.R., Zepka, L.Q. and 1 more (…) (2022).Building cleaner production: How to anchor sustainability in the food production chain?. Environmental Advances,9
Guarienti, C., Bender, L.E., Frota, E.G. and 3 more (…) (2021).Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. Journal of Food Measurement and Characterization,15(6) 5657-5668
Ribeiro, S.R., Klein, B., Santos, I.D.D. and 4 more (…) (2022).Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage. Food Research International,158
Heck, R.T., da Rosa, J.L., Vendruscolo, R.G. and 11 more (…) (2021).Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues. Meat Science,179
Leal, K.W., Alba, D.F., Cunha, M.G. and 11 more (…) (2021).Effects of biocholine powder supplementation in ewe lambs: Growth, rumen fermentation, antioxidant status, and metabolism. Biotechnology Reports,29
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
Nascimento, K., Copetti, P.M., Fernandes, A. and 7 more (…) (2021).Phytochemical analysis and evaluation of the antioxidant and antiproliferative effects of Tucumã oil nanocapsules in breast adenocarcinoma cells (MCF-7). Natural Product Research,35(12) 2060-2065
Armanini, E.H., Boiago, M.M., de Oliveira, P.V. and 10 more (…) (2021).Inclusion of a phytogenic bend in broiler diet as a performance enhancer and anti-aflatoxin agent: Impacts on health, performance, and meat quality. Research in Veterinary Science,137186-193
de Barros Vinhal, G.L.R.R., Ribeiro Sanches, M.A., Barcia, M.T. and 2 more (…) (2022).Murici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars. LWT,160
Verdi, C.M., Machado, V.S., Machado, A.K. and 8 more (…) (2022).Phytochemical characterization, genotoxicity, cytotoxicity, and antimicrobial activity of Gautheria procumbens essential oil. Natural Product Research,36(5) 1327-1331
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)
Lemos, J.G., Stefanello, A., Garcia, M.V. and 3 more (…) (2022).Potential of electrolyzed water to inactivate bread and cheese spoilage fungi. Food Research International,162
Confortin, T.C., Todero, I., Luft, L. and 6 more (…) (2021).Extraction of bioactive compounds from Senecio brasiliensis using emergent technologies. 3 Biotech,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
Galli, G.M., Petrolli, T.G., Aniecevski, E. and 11 more (…) (2021).Phytogenic blend protective effects against microbes but affects health and production in broilers. Microbial Pathogenesis,152
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
Giacomelli da Silva, C., Souza Rodrigues, A., Carolina Lima, A. and 4 more (…) (2022).Gelatin extracted from jundiá skin (Rhamdia quelen): An alternative to the discarded by-product. Food Research International,161
Miranda, A.C., Leães, G.F., Copetti, M.V. (2022).Fungal biofilms: insights for the food industry. Current Opinion in Food Science,46
Thewes, F.R., Brackmann, A., Both, V. and 7 more (…) (2021).Respiratory quotient level variation during storage: Critical period for low oxygen tolerance, metabolism, and quality of ‘Galaxy’ apples. Postharvest Biology and Technology,182
Ribeiro, W.O., Ozaki, M.M., dos Santos, M. and 6 more (…) (2023).Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase. Meat Science,198
Ramos-Souza, C., Nass, P., Jacob-Lopes, E. and 3 more (…) (2023).Changing Despicable Me: Potential replacement of azo dye yellow tartrazine for pequi carotenoids employing ionic liquids as high-performance extractors. Food Research International,174
Cordeiro, M.W.S., Mouro, D.M.M., dos Santos, I.D. and 1 more (…) (2022).Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat. Meat Science,185
Ribeiro, W.O., Ozaki, M.M., dos Santos, M. and 5 more (…) (2023).Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly. Food Research International,165
Schmidt, M.M., Vidal, A.R., Mello, R.O. and 5 more (…) (2021).Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue collagen. Journal of Food Science and Technology,58(7) 2487-2496
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
Machado, P.G., Londero, D.S., Farias, C.A.A. and 3 more (…) (2024).Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds. Food Chemistry,432
Dias, R.R., Deprá, M.C., Zepka, L.Q. and 1 more (…) (2022).In silico study of hybrid renewable energy in microalgae facilities: A path towards net-zero emissions. Algal Research,63
Steffens, B.C., Segala, B.N., Tanabe, E.H. and 2 more (…) (2024).Adsorption and desorption strategy for recovering β-carotene from crude palm oil: Kinetics, equilibrium and thermodynamics studies. Food and Bioproducts Processing,143158-169
Jacob-Lopes, E., Zepka, L.Q., Deprá, M.C. (2022).Handbook of Waste Biorefinery: Circular Economy of Renewable Energy. Handbook of Waste Biorefinery: Circular Economy of Renewable Energy,1-1014
Copetti, M.V. (2023).Sanitizers for controlling fungal spoilage in some food industries. Current Opinion in Food Science,52
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Deprá, M.C., Zepka, L.Q., Jacob-Lopes, E. (2023).Concepts for food sustainable production. Smart Food Industry: The Blockchain for Sustainable Engineering: Volume I – Fundamentals, Technologies, and Management,20-28
Dutra, D.A., Schneider, A.T., Dias, R.R. and 2 more (…) (2024).Microalgae-Based Diesel: A Historical Perspective to Future Directions. Springer Water,3093241-252
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Dias, R.R., Deprá, M.C., Dutra, D.A. and 3 more (…) (2024).Greenhouse gas control in algal bioreactors. Algal Bioreactors: Science, Engineering and Technology of Upstream Processes: Volume 1,1711-716
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Peripolli, V., Gadotti, G.A., Martins, C.E.N. and 8 more (…) (2025).Finishing systems on the carcass and meat characteristics and fatty acid profile of the longissimus thoracis muscle of Hereford steers in southern Brazil. Applied Food Research,5(1)
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Schneider, A.T., Dias, R.R., Deprá, M.C. and 5 more (…) (2024).The Intersectionality Between Amazon and Commodities Production: A Close Look at Sustainability. Land,13(10)
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