Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels von Agregán, Rubén, Barba, Francisco J, Gavahian, Mohsen, Franco, Daniel, Khaneghah, Amin Mousavi, Carballo, Javier, Ferreira, Isabel CFR, Silva Barretto, Andrea Carla, Lorenzo, José M

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Bio preservation capacity of potentially probiotic Lacticaseibacillus strains in fermented sausage von Bertuci, Marcello Lima, Alves Junior, Carlos Alberto, Souza, Camila Vespúcio Bis, Penna, Ana Lúcia Barretto, da Silva Barretto, Andrea Carla

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Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products von Bellucci, Elisa Rafaela Bonadio, Bis-Souza, Camila Vespúcio, Domínguez, Rubén, Bermúdez, Roberto, Barretto, Andrea Carla da Silva

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Technological and diffusion properties in the wet salting of beef assisted by ultrasound von Sanches, Marcio Augusto Ribeiro, Colombo Silva, Patrícia Maria Onofre, Barretto, Tiago Luis, Darros-Barbosa, Roger, Silva-Barretto, Andrea Carla da, Telis-Romero, Javier

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L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels von Alves Junior, Carlos Alberto, Bellucci, Elisa Rafaela Bonadio, Santos, João Marcos dos, Bertuci, Marcello Lima, Barretto, Andrea Carla da Silva

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Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures von Sanches, Marcio Augusto Ribeiro, de Paiva, Gilmar Borges, Darros-Barbosa, Roger, Silva-Barretto, Andrea Carla da, Telis-Romero, Javier

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Mass transfer in beef: effect of crossbreeding and ultrasound application von Sanches, Marcio Augusto Ribeiro, Silva, Patrícia Maria Onofre Colombo, Barbosa, Roger Darros, Romero, Javier Telis, Barretto, Andrea Carla da Silva

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Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages von dos Santos, Mirian, Munekata, Paulo E.S., Pateiro, Mirian, Magalhães, Giseli Carvalho, Barretto, Andrea Carla Silva, Lorenzo, José Manuel, Pollonio, Marise Aparecida Rodrigues

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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage von Vargas-Ramella, Márcio, Munekata, Paulo E S, Gagaoua, Mohammed, Franco, Daniel, Campagnol, Paulo C B, Pateiro, Mirian, Barretto, Andrea Carla da Silva, Domínguez, Rubén, Lorenzo, José M

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Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage von Bellucci, Elisa Rafaela Bonadio, dos Santos, João Marcos, Carvalho, Larissa Tátero, Borgonovi, Taís Fernanda, Lorenzo, José M., Silva-Barretto, Andrea Carla da

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Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design von Santos, João Marcos dos, Ignácio, Eduardo Oliveira, Bis-Souza, Camila Vespúcio, Silva-Barretto, Andrea Carla da

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Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat von Bellucci, Elisa Rafaela Bonadio, Munekata, Paulo E.S., Pateiro, Mirian, Lorenzo, José M., da Silva Barretto, Andrea Carla

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Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef von de Alvarenga, Eloise Soares, Isac, Maria Fernanda, Rosa, Alessandra Fernandes, Silva, Saulo Luz, Nassu, Renata Tieko, Silva Barretto, Andrea Carla da

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Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham von Leonardo Betiol, Lilian Fachin, Evangelista, Rodrigo Rodrigues, Ribeiro Sanches, Marcio Augusto, Basso, Rodrigo Corrêa, Gullón, Beatriz, Lorenzo, Jose M., Carla da Silva Barretto, Andrea, Romero, Javier Telis

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Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides von Bis-Souza, Camila Vespúcio, Pateiro, Mirian, Domínguez, Rubén, Lorenzo, José M., Penna, Ana Lucia Barretto, da Silva Barretto, Andrea Carla

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Performance of low-fat beef burger with added soluble and insoluble dietary fibers von BIS-SOUZA, Camila Vespúcio, HENCK, Jenifer Mayara Monari, BARRETTO, Andrea Carla da Silva

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Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties von GARCIA-SANTOS, Mariana de Souza Leite, CONCEIÇÃO, Flaviana Sales, VILLAS BOAS, Flávia, SALOTTI DE SOUZA, Bruna Maria, BARRETTO, Andrea Carla da Silva

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Effect of collagen in Italian type salami with NaCl reduction on the physicochemical and technological properties von Alves Junior, Carlos Alberto, Bellucci, Elisa Rafaela Bonadio, Bertuci, Marcello Lima, Santos, João Marcos, Barretto, Andrea Carla da Silva

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Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance von SOUZA, Camila Vespúcio Bis, BELLUCCI, Elisa Rafaela Bonadio, LORENZO, Jose Manuel, BARRETTO, Andrea Carla da Silva

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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger von CARVALHO, Gisandro Reis de, MILANI, Talita Maira Goss, TRINCA, Natália Righetti Rocha, NAGAI, Letícia Yuri, BARRETTO, Andrea Carla da Silva

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