Barley β-glucans extraction and partial characterization von Limberger-Bayer, Valéria M., de Francisco, Alicia, Chan, Aline, Oro, Tatiana, Ogliari, Paulo J., Barreto, Pedro L.M.

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Crosslinking of milk whey proteins by transglutaminase von Gauche, Cony, Vieira, Joana T.C., Ogliari, Paulo J., Bordignon-Luiz, Marilde T.

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Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology von de Castro, Fabiane P., Cunha, Thiago M., Ogliari, Paulo J., Teófilo, Reinaldo F., Ferreira, Márcia M.C., Prudêncio, Elane S.

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Analysing longitudinal data via nonlinear models in randomized block designs von Ogliari, Paulo J, Andrade, Dalton F

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Comparision of the BAX® System with an in-house MSRV method for the detection of Salmonella in chicken carcasses and pork meat von Franchin, Paulo R.(Federal University of Santa Catarina Center of Agricultural Sciences Department of Food Science and Technology,Center of Technology Perdigão S/A Laboratory of Microbiology), Ogliari, Paulo J.(Federal University of Santa Catarina Center of Agricultural Sciences Department of Food Science and Technology,Federal University of Santa Catarina Department of Informatics and Statistics), Andrade, Dalton F.(Federal University of Santa Catarina Department of Informatics and Statistics), Chiapinoto, Maura(Center of Technology Perdigão S/A Laboratory of Microbiology), Lemos, Giovana(Center of Technology Perdigão S/A Laboratory of Microbiology), Rebelatto, Marina(Center of Technology Perdigão S/A Laboratory of Microbiology), Silva, Ivair G. da(Center of Technology Perdigão S/A Laboratory of Microbiology), Batista, Cleide R.V.(Federal University of Santa Catarina Center of Agricultural Sciences Department of Food Science and Technology)

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Short communication: Crosslinking of milk whey proteins by transglutaminase von Gauche, Cony, Vieira, Joana T C, Ogliari, Paulo J, Bordignon-Luiz, Marilde T

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Comparision of the BAX super((r)) System with an in-house MSRV method for the detection of Salmonella in chicken carcasses and pork meat von Franchin, Paulo R, Ogliari, Paulo J, Andrade, Dalton F

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Variação no conteúdo de beta-glucanas em cultivares brasileiros de aveia von SÁ, Roberta M. de(Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos CERES - Laboratório de Ciência e Tecnologia de Cereais), FRANCISCO, Alicia de(Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos CERES - Laboratório de Ciência e Tecnologia de Cereais), OGLIARI, Paulo J.(Universidade Federal de Santa Catarina Departamento de Informática e Estatística Centro Tecnológico), BERTOLDI, Fabiano C.(Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos CERES - Laboratório de Ciência e Tecnologia de Cereais)

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Variação no conteúdo de beta-glucanas em cultivares brasileiros de aveia von SÁ, Roberta M. de, FRANCISCO, Alicia de, OGLIARI, Paulo J., BERTOLDI, Fabiano C.

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Composition of omega-3 and omega-6 fatty acids in freeze-dried chicken embryo eggs with different days of development von Campos, Célia Maria Teixeira de(Universidade Federal de Santa Catarina), Hamad, Antônio José Simões(Universidade Federal de Santa Catarina), Block, Jane Mara(Universidade Federal de Santa Catarina), Padilha, José Carlos Fiad(Universidade Federal de Santa Catarina), Ogliari, Paulo José(Universidade Federal de Santa Catarina), Barreira-Arellano, Daniel(Universidade Estadual de Campinas FEA Universidade Estadual de Campinas), Moreira, Rosana Nogueira Cavalcanti(Universidade Estadual de Campinas FEA Universidade Estadual de Campinas)

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Effect of the addition of ultraviolet absorber (Tinuvin 234) on the quality of soybean oil packaged in polyethylene terephthalate (PET) von De Oliveira Alves, Márcia Aurelina, Arruda, Carmen Silvia, Ogliari, Paulo José, Meinert, Elza María, Teixeira, Evanilda, Barrera-Arellano, Daniel, Mara Block, Jane

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