Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages von da Silva, Suelem Lima, Amaral, Júlia Tomazzetti, Ribeiro, Marcely, Sebastião, Elen Endler, Vargas, Carlos, de Lima Franzen, Felipe, Schneider, Gabrielle, Lorenzo, José Manuel, Fries, Leadir Lucy Martins, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

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Application of electrolyzed water for improving pork meat quality von Athayde, Dirceu Rodrigues, Flores, Diego Rafael Martins, da Silva, Jéssica Soares, Genro, Ana Luísa Gomes, Silva, Marianna Stafanello, Klein, Bruna, Mello, Renius, Campagnol, Paulo Cezar Bastianello, Wagner, Roger, de Menezes, Cristiano Ragagnin, Barin, Juliano Smanioto, Cichoski, Alexandre José

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Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella von Cichoski, Alexandre José, da Silva, Jéssica Soares, Leães, Yasmim Sena Vaz, Robalo, Silvino Sasso, dos Santos, Bibiana Alves, Reis, Stephanie Ribeiro, Nehring, Priscila, Santos, Suelen Priscila, Wagner, Roger, de Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello

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Rapid, Noninvasive, and Nondestructive Method for Biofilm Imaging on Metallic Surfaces Using Active Thermography von Voss, Mônica, Alessio, Keiti Oliveira, Vianna Santos, Roberto Christ, de Souza, Márcia Ebling, Clerici, Dariane Jornada, Wagner, Roger, Cichoski, Alexandre José, Costa, Adilson Ben da, Helfer, Gilson Augusto, Machado, Guilherme Saldanha, Barbosa, Jorge Luis Victoria, Müller, Edson Irineu, Barin, Juliano Smanioto

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Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source von Silva, Marceli Fernandes, Fornari, Rejane C.G., Mazutti, Marcio A., de Oliveira, Débora, Padilha, Francine Ferreira, Cichoski, Alexandre José, Cansian, Rogério Luis, Di Luccio, Marco, Treichel, Helen

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Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties von Jovanovichs, Marcos Roberto Casarin, Pinton, Mariana Basso, Correa, Leticia Pereira, Pedro, Douglas, Mallmann, Carlos Augusto, Wagner, Roger, Cichoski, Alexandre José, Lorenzo, José M., Teixeira, Alfredo, Campagnol, Paulo C.B., Santos, Bibiana Alves dos

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Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids von de Oliveira, Adrieni Santos, Dos Santos, Bibiana Alves, Farias, Carla Andressa Almeida, Correa, Leticia Pereira, Cordeiro, Madison Willy Silva, Pinton, Mariana Basso, Barcia, Milene Teixeira, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Lorenzo, José Manuel, Nieto, Gema, Campagnol, Paulo Cezar Bastianello

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Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration von Guerra, Daniela Rigo, Pletsch, Lidia Betina Hendges, Santos, Suelen Priscila, Robalo, Silvino Sasso, Ribeiro, Stéphanie Reis, Emanuelli, Tatiana, Bertuol, Daniel Assumpção, Cichoski, Alexandre José, Wagner, Roger, Barcia, Milene Teixeira, Ballus, Cristiano Augusto

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Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying von Holkem, Augusto Tasch, Raddatz, Greice Carine, Nunes, Graciele Lorenzoni, Cichoski, Alexandre José, Jacob-Lopes, Eduardo, Ferreira Grosso, Carlos Raimundo, de Menezes, Cristiano Ragagnin

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Use of compressed fluids in the recovery of pecan nut cake oil: Influence of extraction conditions on yield and extract quality von Jamila dos Santos, Alves, Confortin, Tássia Carla, Todero, Izelmar, Rodrigues, Angela Souza, Ribeiro, Stephanie Reis, Sasso, Silvino Robalo, Canabarro, Nicholas Islongo, Wagner, Róger, Cichoski, Alexandre José, Mazutti, Marcio Antonio, da Rosa, Claudia Severo

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Ultrasound combined with microwave hydrodiffusion and gravity for enhancement of caffeine extraction from guarana powder von Moraes, Débora P DE, Ferreira, Daniele F, Cichoski, Alexandre José, Barcia, Milene T, Barin, Juliano S

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Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate von Etchepare, Mariana de Araújo, Raddatz, Greice Carine, Cichoski, Alexandre José, Flores, Érico Marlon Moraes, Barin, Juliano Smanioto, Queiroz Zepka, Leila, Jacob-Lopes, Eduardo, Grosso, Carlos Raimundo Ferreira, de Menezes, Cristiano Ragagnin

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Ultrasound applied at low temperature on the extraction and modification of proteins from by-products of the fishing industry von Robalo, Silvino Sasso, Cargnin, Gregorio, Silva, Leila Picolli da, Campagnol, Paulo Cezar Bastianello, Wagner, Roger, Barin, Juliano Smanioto, Brasil, Carla Cristina Bauermann, Menezes, Cristiano Ragagnin de, Cichoski, Alexandre José

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Review: Enzymatic hydrolysates of fish by-products: technological advantages and bioactive properties von Robalo, Silvino Sasso, Silva, Leila Picolli Da, Menezes, Cristiano Regagnin De, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello, Cichoski, Alexandre José

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Microencapsulation of probiotics using sodium alginate von Etchepare, Mariana de Araújo, Barin, Juliano Smanioto, Cichoski, Alexandre José, Jacob-Lopes, Eduardo, Wagner, Roger, Fries, Leadir Lucy Martins, Menezes, Cristiano Ragagnin de

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Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing von MORAES, DÉBORA P. DE, FERREIRA, DANIELE F., FARIAS, CARLA ANDRESSA A., NEHRING, PRISCILA, BARCIA, MILENE T., CICHOSKI, ALEXANDRE JOSÉ, BARIN, JULIANO S.

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Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus : Effects on Physicochemical and Sensory Properties von Hollweg, Géssica, Trindade, Pamela Cristiele Oliveira, Dos Santos, Bibiana Alves, Padilha, Milena, Fracari, Priscila Rossato, Rosa, Sarita Correa, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

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Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella von Fracari, Priscila Rossato, Massia, Ana Guimarães, Laroque, Denise Adamoli, Santos, Bibiana Alves Dos, Cichoski, Alexandre José, Carciofi, Bruno Augusto Mattar, Campagnol, Paulo Cezar Bastianello

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Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile von Heck, Rosane Teresinha, Saldaña, Erick, Lorenzo, José Manuel, Correa, Leticia Pereira, Fagundes, Mariane Bittencourt, Cichoski, Alexandre José, de Menezes, Cristiano Ragagnin, Wagner, Roger, Campagnol, Paulo Cezar Bastianello

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Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers von de Oliveira Fagundes, Daiane Terezinha, Lorenzo, José Manuel, dos Santos, Bibiana Alves, Fagundes, Mariane Bittencourt, Heck, Rosane Teresinha, Cichoski, Alexandre José, Wagner, Roger, Campagnol, Paulo Cezar Bastianello

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