Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable von SATO, Rie, CILLI, Lilian Pinheiro de Lima, OLIVEIRA, Beatriz Ewert de, MACIEL, Vinicius Borges Vieira, VENTURINI, Anna Cecília, YOSHIDA, Cristiana Maria Pedroso

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Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties von Contini, Luana Roland Ferreira, Zerlotini, Thais de Souza, Brazolin, Isadora Fernandes, Santos, Jackson Wesley Silva, Silva, Mariangela Fátima, Lopes, Patrícia Santos, Sampaio, Klicia Araújo, Carvalho, Rosemary Aparecida, Venturini, Anna Cecília, Yoshida, Cristiana Maria Pedroso

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Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP) von Robertina, Priscila, Contreras-Castillo, Carmen, Venturini, Anna

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New alternatives for improving and assessing the color of dark–cutting beef – a review von Ribeiro, Caio César de Sousa, Contreras-Castillo, Carmen Josefina, Santos-Donado, Priscila Robertina dos, Venturini, Anna Cecilia

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Sustainable Coating Paperboard Packaging Material Based on Chitosan, Palmitic Acid, and Activated Carbon: Water Vapor and Fat Barrier Performance von Dos Santos, Jackson Wesley Silva, Garcia, Vitor Augusto Dos Santos, Venturini, Anna Cecilia, Carvalho, Rosemary Aparecida de, da Silva, Classius Ferreira, Yoshida, Cristiana Maria Pedroso

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Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract von Ribeiro, Caio César de Sousa, Guimarães, Kathelyn Araújo, Delgado, Eduardo Francisquine, Balieiro, Júlio César de Carvalho, Venturini, Anna Cecilia, Castillo, Carmen Josefina Contreras

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Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets von Merlo, Thais Cardoso, Contreras-Castillo, Carmen J., Saldaña, Erick, Barancelli, Giovana Verginia, Dargelio, Mariana Damiames Baccarin, Yoshida, Cristiana Maria Pedroso, Ribeiro Junior, Eduardo E., Massarioli, Adna, Venturini, Anna Cecilia

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The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period von Krauskopf, Monique Marcondes, de Araújo, Chimenes Darlan Leal, dos Santos-Donado, Priscila R., Dargelio, Mariana Damiames Baccarin, Manzi, João Antônio Santos, Venturini, Anna Cecilia, de Carvalho Balieiro, Júlio César, Delgado, Eduardo Francisquine, Contreras Castillo, Carmen Josefina

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Effects of grape pomace flour on quality parameters of salmon burger von Cilli, Lilian P., Contini, Luana Roland Ferreira, Sinnecker, Patricia, Lopes, Patricia Santos, Andreo, Marcio Adriano, Neiva, Cristiane Rodrigues Pinheiro, Nascimento, Maristela Silva, Yoshida, Cristiana M. P., Venturini, Anna Cecilia

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Chitosan active coating on paperboard surface forming an anti‐insect grain‐based food packaging von Fátima Silva, Mariangela, Maciel, Vinicius Borges Vieira, Noletto, Ana Paula Reis, Venturini, Anna Cecilia, Carvalho, Rosemary Aparecida, Yoshida, Cristiana Maria Pedroso

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Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development von Oliveira, Beatriz Ewert, Contini, Luana, Garcia, Vitor Augusto dos Santos, Cilli, Lilian Pinheiro de Lima, Chagas, Eduardo Galvão Leite, Andreo, Marcio Adriano, Vanin, Fernanda Maria, Carvalho, Rosemary Aparecida, Sinnecker, Patricia, Venturini, Anna Cecilia, Yoshida, Cristiana Maria Pedroso

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Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP) von Priscila Robertina dos Santos, Carmen J. Contreras-Castillo, Anna Cecilia Venturini

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Risk perception and sensory analyses of fresh tomatoes obtained from an open market in São Paulo, Brazil von Moreira, Sueli Aparecida, Wanderley, Bruno MS, Chaves, Siglea S de F, Venturini, Anna Cecília, Yoshida, Cristiana Maria P, Sinnecker, Patrícia, Silva, Clássius F da, Neiman, Zysman

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Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers von Su, Simone Ing Tie, Yoshida, Cristiana Maria Pedroso, Contreras-Castillo, Carmen Josefina, Quiñones, Eliane Marta, Venturini, Anna Cecilia

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Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content von Venturini, Anna Cecilia, Cavenaghi, Ângela Dulce, Castillo, Carmen Josefina Contreras, Quiñones, Eliane Marta

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Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration von Venturini, Anna Cecilia, Contreras-Castillo, Carmen J., Faria, José de Assis Fonseca, Gallo, Cláudio Rosa, Silva, Tâmara Zago, Shirahigue, Ligianne Din

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Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable von SATO, Rie, CILLI, Lilian Pinheiro De Lima, OLIVEIRA, Beatriz Ewert De, MACIEL, Vinicius Borges Vieira, VENTURINI, Anna Cecília, YOSHIDA, Cristiana Maria Pedroso

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UTILIZATION OF TRANSGLUTAMINASE IN MEDALLIONS FROM PARINGS AND MINCED FISH OF SPINE OF TILAPIA von MACHADO, Thais Moron, NEIVA, Cristiane Rodrigues Pinheiro, de NOFFRI, Rafaela Isadora, CASARINI, Luiz Miguel, QUINONES, Eliane Marta, CUNHA, Michele Granato, VENTURINI, Anna Cecilia

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Risk perception and sensory analyses of fresh tomatoes obtained from an open market in São Paulo, Brazil von Moreira, Sueli Aparecida, Wanderley, Bruno MS, Chaves, Siglea S de F, Venturini, Anna Cecília, Yoshida, Cristiana Maria P, Sinnecker, Patrícia, Silva, Clássius F da, Neiman, Zysman

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New alternatives for improving and assessing the color of dark–cutting beef – a review von Ribeiro, Caio César De Sousa, Contreras-Castillo, Carmen Josefina, Santos-Donado, Priscila Robertina Dos, Venturini, Anna Cecilia

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