Barin JS - Search Results

1

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: barin js. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

2

Evaluation of bromine and iodine content of milk whey proteins combining digestion by microwave-induced combustion and ICP-MS determination.

da Silva SV, Picoloto RS, Flores EMM, Wagner R, Dos Santos Richards NSP, Barin JS. da Silva SV, et al. Among authors: barin js. Food Chem. 2016 Jan 1;190:364-367. doi: 10.1016/j.foodchem.2015.05.087. Epub 2015 May 19. Food Chem. 2016. PMID: 26212983

3

Infrared Thermal Imaging: A Tool for Simple, Simultaneous, and High-Throughput Enthalpimetric Analysis.

Barin JS, Tischer B, Oliveira AS, Wagner R, Costa AB, Flores EM. Barin JS, et al. Anal Chem. 2015 Dec 15;87(24):12065-70. doi: 10.1021/acs.analchem.5b02753. Epub 2015 Nov 30. Anal Chem. 2015. PMID: 26562490

4

Rapid microplate, green method for high-throughput evaluation of vinegar acidity using thermal infrared enthalpimetry.

Tischer B, Oliveira AS, Ferreira Dde F, Menezes CR, Duarte FA, Wagner R, Barin JS. Tischer B, et al. Among authors: barin js. Food Chem. 2017 Jan 15;215:17-21. doi: 10.1016/j.foodchem.2016.07.127. Epub 2016 Jul 25. Food Chem. 2017. PMID: 27542445

5

Single step non-thermal cleaning/sanitation of knives used in meat industry with ultrasound.

Brasil CC, Barin JS, Jacob-Lopes E, Menezes CR, Zepka LQ, Wagner R, Campagnol PC, Cichoski AJ. Brasil CC, et al. Among authors: barin js. Food Res Int. 2017 Jan;91:133-139. doi: 10.1016/j.foodres.2016.11.030. Epub 2016 Dec 5. Food Res Int. 2017. PMID: 28290317

6

Application of electrolyzed water for improving pork meat quality.

Athayde DR, Flores DRM, da Silva JS, Genro ALG, Silva MS, Klein B, Mello R, Campagnol PCB, Wagner R, de Menezes CR, Barin JS, Cichoski AJ. Athayde DR, et al. Among authors: barin js. Food Res Int. 2017 Oct;100(Pt 1):757-763. doi: 10.1016/j.foodres.2017.08.009. Epub 2017 Aug 3. Food Res Int. 2017. PMID: 28873747

7

Green and fast determination of the alcoholic content of wines using thermal infrared enthalpimetry.

Oliveira AS, Ballus CA, Menezes CR, Wagner R, Paniz JNG, Tischer B, Costa AB, Barin JS. Oliveira AS, et al. Among authors: barin js. Food Chem. 2018 Aug 30;258:59-62. doi: 10.1016/j.foodchem.2018.03.028. Epub 2018 Mar 8. Food Chem. 2018. PMID: 29655754

8

Polar and non-polar intracellular compounds from microalgae: Methods of simultaneous extraction, gas chromatography determination and comparative analysis.

Vendruscolo RG, Facchi MMX, Maroneze MM, Fagundes MB, Cichoski AJ, Zepka LQ, Barin JS, Jacob-Lopes E, Wagner R. Vendruscolo RG, et al. Among authors: barin js. Food Res Int. 2018 Jul;109:204-212. doi: 10.1016/j.foodres.2018.04.017. Epub 2018 Apr 17. Food Res Int. 2018. PMID: 29803443

9

Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling.

Flores DRM, Brasil CCB, Campagnol PCB, Jacob-Lopes E, Zepka LQ, Wagner R, Menezes CR, Barin JS, Flores EMM, Cichoski AJ. Flores DRM, et al. Among authors: barin js. Food Res Int. 2018 Jul;109:59-64. doi: 10.1016/j.foodres.2018.04.022. Epub 2018 Apr 14. Food Res Int. 2018. PMID: 29803488

10

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.

Heck RT, Lucas BN, Santos DJPD, Pinton MB, Fagundes MB, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: barin js. Meat Sci. 2018 Dec;146:147-153. doi: 10.1016/j.meatsci.2018.08.009. Epub 2018 Aug 18. Meat Sci. 2018. PMID: 30145411

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