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Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage.
Boeira CP, Piovesan N, Flores DCB, Soquetta MB, Lucas BN, Heck RT, Alves JDS, Campagnol PCB, Dos Santos D, Flores EMM, da Rosa CS, Terra NN. Boeira CP, et al. Among authors: heck rt. Food Chem. 2020 Jul 30;319:126553. doi: 10.1016/j.foodchem.2020.126553. Epub 2020 Mar 7. Food Chem. 2020. PMID: 32197214 Free article.
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils.
Heck RT, Ferreira DF, Fagundes MB, Santos BAD, Cichoski AJ, Saldaña E, Lorenzo JM, de Menezes CR, Wagner R, Barin JS, Campagnol PCB. Heck RT, et al. Meat Sci. 2020 Dec;170:108230. doi: 10.1016/j.meatsci.2020.108230. Epub 2020 Jul 6. Meat Sci. 2020. PMID: 32659546
Ultrasound: A new approach to reduce phosphate content of meat emulsions.
Pinton MB, Correa LP, Facchi MMX, Heck RT, Leães YSV, Cichoski AJ, Lorenzo JM, Dos Santos M, Pollonio MAR, Campagnol PCB. Pinton MB, et al. Among authors: heck rt. Meat Sci. 2019 Jun;152:88-95. doi: 10.1016/j.meatsci.2019.02.010. Epub 2019 Feb 16. Meat Sci. 2019. PMID: 30836267
Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.
Heck RT, da Rosa JL, Vendruscolo RG, Cichoski AJ, Meinhart AD, Lorini A, Paim BT, Galli V, Robalo SS, Dos Santos BA, de Pellegrin LFV, de Menezes CR, Wagner R, Campagnol PCB. Heck RT, et al. Meat Sci. 2021 Sep;179:108534. doi: 10.1016/j.meatsci.2021.108534. Epub 2021 May 6. Meat Sci. 2021. PMID: 33975259
14 results