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Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis.
Jovanovichs MRC, Dos Santos BA, Sant'Anna Monteiro C, Pedro D, Correa LP, Cordeiro MWS, Pinton MB, Cichoski AJ, Mallmann CA, Wagner R, Emanuelli T, Campagnol PCB. Jovanovichs MRC, et al. Among authors: cichoski aj. Meat Sci. 2025 Mar;221:109715. doi: 10.1016/j.meatsci.2024.109715. Epub 2024 Nov 26. Meat Sci. 2025. PMID: 39612897
Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder.
Pinton MB, Lorenzo JM, Dos Santos BA, Correa LP, Padilha M, Trindade PCO, Cichoski AJ, Bermúdez R, Purriños L, Campagnol PCB. Pinton MB, et al. Among authors: cichoski aj. Meat Sci. 2024 Oct;216:109588. doi: 10.1016/j.meatsci.2024.109588. Epub 2024 Jul 1. Meat Sci. 2024. PMID: 38964226
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Seibt ACMD, Nerhing P, Pinton MB, Santos SP, Leães YSV, De Oliveira FC, Robalo SS, Casarin BC, Dos Santos BA, Barin JS, Wagner R, De Menezes CR, Campagnol PCB, Cichoski AJ. Seibt ACMD, et al. Among authors: cichoski aj. Meat Sci. 2024 Mar;209:109418. doi: 10.1016/j.meatsci.2023.109418. Epub 2023 Dec 15. Meat Sci. 2024. PMID: 38113656
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.
Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, Dos Santos BA. Jovanovichs MRC, et al. Among authors: cichoski aj. Foods. 2023 Jun 21;12(13):2439. doi: 10.3390/foods12132439. Foods. 2023. PMID: 37444177 Free PMC article.
63 results