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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: dos santos ba. Foods. 2023 Jun 21;12(13):2439. doi: 10.3390/foods12132439. Foods. 2023. PMID: 37444177 Free PMC article.
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.
Cichoski AJ, da Silva JS, Leães YSV, Robalo SS, Dos Santos BA, Reis SR, Nehring P, Santos SP, Wagner R, de Menezes CR, Campagnol PCB. Cichoski AJ, et al. Among authors: santos sp, dos santos ba. Ultrason Sonochem. 2021 Apr;72:105443. doi: 10.1016/j.ultsonch.2020.105443. Epub 2020 Dec 28. Ultrason Sonochem. 2021. PMID: 33383543 Free PMC article.
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. Among authors: dos santos ba. Meat Sci. 2021 Sep;179:108534. doi: 10.1016/j.meatsci.2021.108534. Epub 2021 May 6. Meat Sci. 2021. PMID: 33975259
Recent advances in the development of healthier meat products.
Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Campagnol PCB, et al. Among authors: dos santos ba. Adv Food Nutr Res. 2022;102:123-179. doi: 10.1016/bs.afnr.2022.04.009. Epub 2022 Aug 18. Adv Food Nutr Res. 2022. PMID: 36064292
54 results