{"id":1059,"date":"2021-09-09T09:37:48","date_gmt":"2021-09-09T12:37:48","guid":{"rendered":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/?page_id=1059"},"modified":"2025-05-09T15:12:37","modified_gmt":"2025-05-09T18:12:37","slug":"1059-2","status":"publish","type":"page","link":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/1059-2","title":{"rendered":""},"content":{"rendered":"\n

Lista dos artigos, livros e cap\u00edtulos de livros publicados em colabora\u00e7\u00e3o com pesquisadores de institui\u00e7\u00f5es estrangeiras no quadri\u00eanio 2021 – 2024:<\/p>\n

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  1. Gull\u00f3n, P., Astray, G., Gull\u00f3n, B. and 3 more (…) (2021).Inclusion of seaweeds as healthy approach to formulate new low-salt meat products. Current Opinion in Food Science,4020-25<\/li>\n
  2. Vargas-Ramella, M., Lorenzo, J.M., Dom\u00ednguez, R. and 4 more (…) (2021).Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina. Foods,10(3)<\/li>\n
  3. Sefrin Speroni, C., Rigo Guerra, D., Beutinger Bender, A.B. and 5 more (…) (2021).Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. Food Chemistry,344<\/li>\n
  4. Pinton, M.B., dos Santos, B.A., Lorenzo, J.M. and 3 more (…) (2021).Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview. Current Opinion in Food Science,401-5<\/li>\n
  5. Pedro, D., Salda\u00f1a, E., Lorenzo, J.M. and 5 more (…) (2021).Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties. Meat Science,173<\/li>\n
  6. L\u00f3pez-Pedrouso, M., Lorenzo, J.M., Gull\u00f3n, B. and 2 more (…) (2021).Novel strategy for developing healthy meat products replacing saturated fat with oleogels. Current Opinion in Food Science,4040-45<\/li>\n
  7. Bastianello Campagnol, P.C., Lorenzo, J.M., Da Rosa, J.L. and 2 more (…) (2021).Bologna Sausages: Manufacturing Process, Physico-chemical Composition, and Shelf Life. Pork: Meat Quality and Processed Meat Products,391-408<\/li>\n
  8. Fagundes, M.B., Alvarez-Rivera, G., Vendruscolo, R.G. and 6 more (…) (2021).Green microsaponification-based method for gas chromatography determination of sterol and squalene in cyanobacterial biomass. Talanta,224<\/li>\n
  9. F\u00e3o, N., Nascimento, S., de La Cruz, A.H. and 8 more (…) (2021).Estimation of total arsenic contamination and exposure in Brazilian rice and infant cereals. Drug and Chemical Toxicology,44(4) 400-408<\/li>\n
  10. Neuwald, D.A., Thewes, F.R., B\u00fcchele, F. and 4 more (…) (2021).Effects of controlled atmosphere, 1-MCP and dynamic controlled atmosphere on the metabolism and firmness of \u2018Nicoter\u2019 apples. Acta Horticulturae,1327549-556<\/li>\n
  11. Adefegha, S.A., Assmann, C.E., Schetinger, M.R.C. and 2 more (…) (2021).Moringa oleifera modulates cholinergic and purinergic enzymes activity in BV-2 microglial cells. Metabolic Brain Disease,36(4) 627-638<\/li>\n
  12. L\u00f3pez-Salas, L., Cea, I., Borr\u00e1s-Linares, I. and 4 more (…) (2021).Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts. Foods,10(6)<\/li>\n
  13. P\u00e9rez-Santaescol\u00e1stica, C., Munekata, P.E.S., Pateiro, M. and 4 more (…) (2021).Dry-Cured Ham. Pork: Meat Quality and Processed Meat Products,33-75<\/li>\n
  14. Fagundes, M.B., Alvarez-Rivera, G., Mendiola, J.A. and 7 more (…) (2021).Phytosterol-rich compressed fluids extracts from Phormidium autumnale cyanobacteria with neuroprotective potential. Algal Research,55<\/li>\n
  15. Pedro, D., Lorenzo, J.M., Salda\u00f1a, E. and 4 more (…) (2021).Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs. Meat Science,177<\/li>\n
  16. Augusti, P.R., Conterato, G.M.M., Denardin, C.C. and 4 more (…) (2021).Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: implications for COVID-19. Journal of Nutritional Biochemistry,97<\/li>\n
  17. Becker Pertuzatti, P., Teixeira Barcia, M., G\u00f3mez-Alonso, S. and 2 more (…) (2021).Phenolics profiling by HPLC-DAD-ESI-MSn aided by principal component analysis to classify Rabbiteye and Highbush blueberries. Food Chemistry,340<\/li>\n
  18. Garcia, M.V., Garcia-Cela, E., Magan, N. and 2 more (…) (2021).Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System. Frontiers in Microbiology,12<\/li>\n
  19. Augusti, P.R., Quatrin, A., Mello, R. and 8 more (…) (2021).Antiproliferative effect of colonic fermented phenolic compounds from Jaboticaba (Myrciaria trunciflora) fruit peel in a 3d cell model of colorectal cancer. Molecules,26(15)<\/li>\n
  20. Leite, A., Vasconcelos, L., Ferreira, I. and 7 more (…) (2022).Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured B\u00edsaro Shoulders. Foods,11(19)<\/li>\n
  21. Foggiaro, D., Dom\u00ednguez, R., Pateiro, M. and 6 more (…) (2022).Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers. Foods,11(4)<\/li>\n
  22. Wood, R.M., Thewes, F.R., Reynaud, M. and 4 more (…) (2022).Apple fruit recovery from anoxia under controlled atmosphere storage. Food Chemistry,371<\/li>\n
  23. Pav\u00e3o, T.P., Chemello, D., Ferigollo, A. and 8 more (…) (2022).Acute effect of coffee on arterial stiffness and endothelial function in overweight and obese individuals: A randomized clinical trial. Clinical Nutrition ESPEN,5033-40<\/li>\n
  24. Jacob-Lopes, E., Zepka, L.Q., Severo, I.A. and 1 more (…) (2022).3rd Generation Biofuels: Disruptive Technologies to Enable Commercial Production. 3rd Generation Biofuels: Disruptive Technologies to Enable Commercial Production,1-1133<\/li>\n
  25. Carine Raddatz, G., Sonza Pinto, V., Queiroz Zepka, L. and 6 more (…) (2022).Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product. Food Research International,161<\/li>\n
  26. Escalona Jim\u00e9nez, M., Hern\u00e1ndez Garc\u00eda, L.M., Ram\u00edrez M\u00e9rida, L.G. and 2 more (…) (2022).Greek vs traditional yogurts: Sensory and physicochemical comparison. Revista Chilena de Nutricion,49(2) 167-172<\/li>\n
  27. Munekata, P.E.S., Dom\u00ednguez, R., Pateiro, M. and 5 more (…) (2022).Meat and meat products: animal species, products, processing, quality, and shelf life. Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions,45-76<\/li>\n
  28. Santos de Morais, J., Cabral, L., Karoline Almeida da Costa, W. and 9 more (…) (2022).Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems. Food Research International,162<\/li>\n
  29. Santos, B.A.D., Cichoski, A.J., Lorenzo, J.M. and 4 more (…) (2022).Check-all-that-apply method to develop low-sodium sausages: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications,121-135<\/li>\n
  30. Abel Palacios, H., Stefanello, A., Garc\u00eda Gavil\u00e1nez, M.S. and 6 more (…) (2022).Relationship between the Fungal Incidence, Water Activity, Humidity, and Aflatoxin Content in Maize Samples from the Highlands and Coast of Ecuador. Toxins,14(3)<\/li>\n
  31. L\u00f3pez-Salas, L., del Castillo-Santaella, T., Borr\u00e1s-Linares, I. and 3 more (…) (2022).Agro-food by-products and wastes as polyphenols sources. Technologies to Recover Polyphenols from AgroFood By-products and Wastes,41-71<\/li>\n
  32. Balkees, B.M., Saquet, A.A., Klein, N. and 3 more (…) (2022).EFFECT OF TEMPERATURE AND 1-METHYLCICLOPROPENE ON THE STORABILITY OF \u2018ALEXANDER LUCAS\u2019 PEAR. Revista Caatinga,35(1) 216-222<\/li>\n
  33. Nehring, P., Lorenzo, J.M., Santos, S.P. and 6 more (…) (2022).Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry. Current Research in Food Science,5345-350<\/li>\n
  34. Leite, A., Dom\u00ednguez, R., Vasconcelos, L. and 10 more (…) (2022).Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of B\u00edsaro Pork?. Foods,11(11)<\/li>\n
  35. Jacondino, L.R., Poli, C.H.E.C., Tontini, J.F. and 7 more (…) (2022).Acacia mearnsii tannin extract and \u03b1-tocopherol supplementation in lamb diet: Effects on growth performance, serum lipid peroxidation and meat quality. Animal Feed Science and Technology,294<\/li>\n
  36. Heck, R.T., Santos, B.A.D., Lorenzo, J.M. and 4 more (…) (2022).Replacement of saturated fat by healthy oils to improve nutritional quality of meat products. Food Lipids: Sources, Health Implications, and Future Trends,461-487<\/li>\n
  37. Campagnol, P.C.B., Lorenzo, J.M., Dos Santos, B.A. and 1 more (…) (2022).Recent advances in the development of healthier meat products. Advances in Food and Nutrition Research,102123-179<\/li>\n
  38. P\u00e9rez-Santaescol\u00e1stica, C., Munekata, P.E.S., Feng, X. and 3 more (…) (2022).Active edible coatings and films with Mediterranean herbs to improve food shelf-life. Critical Reviews in Food Science and Nutrition,62(9) 2391-2403<\/li>\n
  39. Zamuz, S., Bohrer, B.M., Campagnol, P.C.B. and 4 more (…) (2022).Lipid oxidation of animal fat. Food Lipids: Sources, Health Implications, and Future Trends,89-103<\/li>\n
  40. L\u00f3pez-Fern\u00e1ndez, O., Dom\u00ednguez, R., Santos, E.M. and 4 more (…) (2022).Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat. Food Analytical Methods,15(4) 1118-1131<\/li>\n
  41. L\u00f3pez-Salas, L., Borr\u00e1s-Linares, I., Quirantes-Pin\u00e9, R. and 3 more (…) (2022).Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process. Metabolites,12(10)<\/li>\n
  42. Campagnol, P.C.B., Lorenzo, J.M., Teixeira, A. and 6 more (…) (2022).The nutritional characteristics and health-oriented advances of meat and meat products. Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions,111-144<\/li>\n
  43. Argel, N.S., Lorenzo, G., Dom\u00ednguez, R. and 6 more (…) (2022).Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. Applied Sciences (Switzerland),12(15)<\/li>\n
  44. Purri\u00f1os, L., Pateiro, M., Rosmini, M. and 5 more (…) (2022).Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications,51-76<\/li>\n
  45. Pinton, M.B., Lorenzo, J.M., Seibt, A.C.M.D. and 5 more (…) (2022).Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions. Meat Science,193<\/li>\n
  46. Santiesteban-L\u00f3pez, N.A., G\u00f3mez-Salazar, J.A., Santos, E.M. and 5 more (…) (2022).Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods,11(17)<\/li>\n
  47. Vidal, A.R., Cansian, R.L., de Oliveira Mello, R. and 5 more (…) (2022).Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products. Antioxidants,11(6)<\/li>\n
  48. Echegaray, N., Yegin, S., Kumar, M. and 3 more (…) (2022).Application of oligosaccharides in meat processing and preservation. Critical Reviews in Food Science and Nutrition,63(31) 10947-10958<\/li>\n
  49. Freiberg, J.A., Grebenc, T., Strojnik, L. and 5 more (…) (2022).Production and marketing of Tuber floridanum \u2013 ecology and gastronomic value of a recently described truffle species. Scientia Agricola,80<\/li>\n
  50. Rodriguez-Lopez, P., Rueda-Robles, A., Borr\u00e1s-Linares, I. and 4 more (…) (2022).Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions. Horticulturae,8(7)<\/li>\n
  51. Paludo, M.C., de Oliveira, S.B.P., de Oliveira, L.F. and 8 more (…) (2022).Phenolic composition of peels from different Jaboticaba species determined by HPLC-DAD-ESI\/MSn and antiproliferative activity in tumor cell lines. Current Plant Biology,29<\/li>\n
  52. Fabricio, M.F., Vargas, B.K., Tischer, B. and 5 more (…) (2023).Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium. International Journal of Gastronomy and Food Science,34<\/li>\n
  53. Leite, A., Vasconcelos, L., Ferreira, I. and 8 more (…) (2023).Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of B\u00edsaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and \u201cCacha\u00e7o\u201d?. Foods,12(13)<\/li>\n
  54. Nehring, P., Lorenzo, J.M., Vendruscolo, R.G. and 9 more (…) (2023).Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products. Food Chemistry Advances,3<\/li>\n
  55. Sichetti Munekata, P.E., Cittadini, A., Dom\u00ednguez, R. and 4 more (…) (2023).Natural alternatives and use of nitrate and nitrate salts. Strategies to Improve the Quality of Foods,145-169<\/li>\n
  56. Baranzelli, J., Somacal, S., Monteiro, C.S. and 8 more (…) (2023).Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars. Molecules,28(2)<\/li>\n
  57. Giacomelli, C.M., Marchiori, M.S., do Nascimento, A.L. and 7 more (…) (2023).Encapsulated pepper blend in the diet of confined Holstein bullocks: effect on ruminal volatile fatty acid profiles, growth performance, and animal health. Tropical Animal Health and Production,55(2)<\/li>\n
  58. de Deus, C., Eduardo de Souza Brener, C., Marques da Silva, T. and 7 more (…) (2023).Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer. Food Research International,167<\/li>\n
  59. Galv\u00e1n-Navarro, A., Sosa-Morales, M.E., Delgado-Garc\u00eda, J. and 3 more (…) (2023).Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions. Journal of Food Science,88(12) 5176-5190<\/li>\n
  60. Filho, C.B., Furlan, J.M., de Menezes, C.R. and 4 more (…) (2023).Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID. Food Analytical Methods,16(4) 749-758<\/li>\n
  61. Campagnol, P.C.B., Eid, N.M.S., Fern\u00e1ndez-L\u00f3pez, J. and 1 more (…) (2023).Fat reduction and profile improvement in food products. Strategies to Improve the Quality of Foods,121-144<\/li>\n
  62. de Lima Guterres, L., Pinton, M.B., dos Santos, B.A. and 6 more (…) (2023).Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality. Meat Science,195<\/li>\n
  63. Adedara, I.A., Atanda, O.E., Sant’Anna Monteiro, C. and 6 more (…) (2023).Cellular and molecular mechanisms of aflatoxin B1-mediated neurotoxicity: The therapeutic role of natural bioactive compounds. Environmental Research,237<\/li>\n
  64. Le\u00e3es, Y.S.V., Lorenzo, J.M., Seibt, A.C.M.D. and 8 more (…) (2023).Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?. Meat Science,203<\/li>\n
  65. Molosse, V.L., Deolindo, G.L., Lago, R.V.P. and 9 more (…) (2023).The effects of the inclusion of ensiled and dehydrated grape pomace in beef cattle diet: Growth performance, health, and economic viability. Animal Feed Science and Technology,302<\/li>\n
  66. Erhardt, M.M., Oliveira, W.D.C., Fr\u00f6der, H. and 3 more (…) (2023).Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics. Fermentation,9(1)<\/li>\n
  67. da Rosa, J.L., Rios-Mera, J.D., Castillo, C.J.C. and 8 more (…) (2023).High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science,195<\/li>\n
  68. Monteiro, C.S., Bortolazzo, P.C., Bonini, C.A.A. and 8 more (…) (2023).Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation. Food Chemistry,418<\/li>\n
  69. de Oliveira, A.S., dos Santos, B.A., Farias, C.A.A. and 10 more (…) (2023).Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids. Foods,12(8)<\/li>\n
  70. Jacob-Lopes, E., Queiroz, M.I., Maroneze, M.M. and 1 more (…) (2023).Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability. Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability,1-649<\/li>\n
  71. Santos, D., Vargas, B.K., Frota, E.G. and 9 more (…) (2023).Gut Microbiota Modulation by Bioactive Compounds from Ilex paraguariensis: an In Vivo Study. Plant Foods for Human Nutrition,78(4) 796-802<\/li>\n
  72. Mandlate, J.S., Henn, A.S., Mello, P.A. and 3 more (…) (2023).Determination of Cl and S in crude oil by ICP-OES after sample digestion by microwave-induced combustion in disposable vessels. Analytica Chimica Acta,1273<\/li>\n
  73. B\u00fcchele, F., Khera, K., Wagner, R. and 2 more (…) (2023).Interaction between dynamic controlled atmosphere (DCA-CD), 1-methylcyclopropene and elevated temperatures in the long-term storage of organic \u2018Santana\u2019 apples. Postharvest Biology and Technology,204<\/li>\n
  74. Dom\u00ednguez, R., dos Santos, B.A., Pateiro, M. and 3 more (…) (2023).Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles. Meat Science,204<\/li>\n
  75. Exp\u00f3sito-Almell\u00f3n, X., Duque-Soto, C., L\u00f3pez-Salas, L. and 4 more (…) (2023).Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation. Nutrients,15(18)<\/li>\n
  76. Souza, O.F., Adams, C.B., Agilar, J.C. and 5 more (…) (2023).Assessments of productive performance, eggshell quality, excreta moisture, and incubation traits of laying breeder hens fed a proprietary blend of Quillaja and Yucca. Frontiers in Veterinary Science,9<\/li>\n
  77. Echegaray, N., Viuda-Martos, M., Campagnol, P.C.B. and 4 more (…) (2023).New technologies for obtaining healthy foods. Strategies to Improve the Quality of Foods,33-63<\/li>\n
  78. de Morais, J.S., Cabral, L., Bezerril, F.F. and 9 more (…) (2023).Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.). Food Research International,173<\/li>\n
  79. Agreg\u00e1n, R., Bastianello Campagnol, P.C., Dom\u00ednguez, R. and 3 more (…) (2023).Sustainability and functional foods: challenges and opportunities. Strategies to Improve the Quality of Foods,1-31<\/li>\n
  80. Donadel, J.Z., Thewes, F.R., dos Santos, L.F. and 11 more (…) (2023).Superficial scald development in \u2018Granny Smith\u2019 and \u2018Nicoter\u2019 apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere. Food Research International,173<\/li>\n
  81. Jovanovichs, M.R.C., Pinton, M.B., Correa, L.P. and 8 more (…) (2023).Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil\u2013Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods,12(13)<\/li>\n
  82. Lorenzo, J.M., Campagnol, P.C.B., Perez-Alvarez, J.A. and 2 more (…) (2024).Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud. Trends in Food Science and Technology,149<\/li>\n
  83. Pedroso, M.A.P., Oliveira, W.D.C., Felice, A.G. and 3 more (…) (2024).Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep\u2019s Cheese Sold in Southern Brazil. Fermentation,10(8)<\/li>\n
  84. Davidson, C.B., El Sabbagh, D.E.S., Machado, A.K. and 11 more (…) (2024).Euterpe oleracea Mart. Bioactive Molecules: Promising Agents to Modulate the NLRP3 Inflammasome. Biology,13(9)<\/li>\n
  85. Adedara, I.A., Gon\u00e7alves, F.L., Mohammed, K.A. and 12 more (…) (2024).Waterborne atenolol disrupts neurobehavioral and neurochemical responses in adult zebrafish. Environmental Science and Pollution Research,31(36) 49200-49213<\/li>\n
  86. Khera, K., B\u00fcchele, F., Wood, R.M. and 4 more (…) (2024).Impact of different storage conditions with combined use of ethylene blocker on \u2018Shalimar\u2019 apple variety. Scientific Reports,14(1)<\/li>\n
  87. Jacondino, L., Poli, C., Tontini, J. and 9 more (…) (2024).Plant Bioactive Compounds of Brazilian Pampa Biome Natural Grasslands Affecting Lamb Meat Quality. Foods,13(18)<\/li>\n
  88. Dom\u00ednguez, R., Lorenzo, J.M., Pateiro, M. and 5 more (…) (2024).Main animal fat replacers for the manufacture of healthy processed meat products. Critical Reviews in Food Science and Nutrition,64(9) 2513-2532<\/li>\n
  89. de Deus, C., Duque-Soto, C., Rueda-Robles, A. and 5 more (…) (2024).Stability of probiotics through encapsulation: Comparative analysis of current methods and solutions. Food Research International,197<\/li>\n
  90. Wandscheer, J.G.W., Turcatto, N., Deolindo, G.L. and 10 more (…) (2024).Combination of Essential Oils and Extracts Enriched with Tocopherols in Diet of Holstein Steers and Its Effect on Ruminal Fermentation, Antioxidant and Anti-Inflammatory Response, Feed Efficiency and Fatty Acid Profile in Meat. Fermentation,10(12)<\/li>\n
  91. Agreg\u00e1n, R., Pateiro, M., Kumar, M. and 3 more (…) (2024).Subcritical and supercritical fluid extraction of bioactive compounds. Application of Emerging Technologies and Strategies to Extract Bioactive Compounds: Developments in Food Quality and Safety,57-93<\/li>\n
  92. Pinton, M.B., dos Santos, B.A., Correa, L.P. and 5 more (…) (2024).Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella’s technological, oxidative, microbiological, and sensory aspects. International Journal of Food Science and Technology,59(7) 4851-4865<\/li>\n
  93. Walayat, N., Campagnol, P.C., Zhang, W. and 2 more (…) (2024).Films with antimicrobial activity for meat products. Current Opinion in Food Science,56<\/li>\n
  94. Campagnol, P.C.B., dos Santos, B.A., Cichoski, A.J. and 3 more (…) (2024).Exploring the chemistry and safety of ionizing radiation processing in food applications. Chemistry of Thermal and Non-Thermal Food Processing Technologies,93-110<\/li>\n
  95. Iara Gomes de Oliveira, L., Karoline Almeida da Costa, W., de Candido de Oliveira, F. and 8 more (…) (2024).Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics. Food Chemistry,435<\/li>\n
  96. Monteiro, C.S., Adedara, I.A., Farombi, E.O. and 1 more (…) (2024).Nutraceutical potential of olive pomace: insights from cell-based and clinical studies. Journal of the Science of Food and Agriculture,104(7) 3807-3815<\/li>\n
  97. Campos-Gonz\u00e1lez, N., G\u00f3mez-Salazar, J.A., Cer\u00f3n-Garc\u00eda, A. and 4 more (…) (2024).Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review. Food Reviews International,40(6) 1678-1702<\/li>\n
  98. dos Santos, I.D., Zomer, P., Pizzutti, I.R. and 2 more (…) (2024).Multi-residue determination of biocides in dairy products and slurry feed using QuEChERS extraction and liquid chromatography combined with high resolution mass spectrometry (LC-ESI-QOrbitrap\u2122-MS). Food Chemistry,457<\/li>\n
  99. Thewes, F.R., B\u00fcchele, F., Uhlmann, L.O. and 6 more (…) (2024).Metabolic Profiling of \u2018Elstar\u2019 and \u2018Nicoter\u2019 Apples: Impact of Storage Time, Dynamic Controlled Atmosphere and 1-MCP Treatment. Horticulturae,10(12)<\/li>\n
  100. Otenaike, T.A., Farodoye, O.M., de Silva, M.M. and 10 more (…) (2024).Nicotine and Vape: Drugs of the Same Profile Flock Together. Journal of Biochemical and Molecular Toxicology,38(12)<\/li>\n
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    Lista dos artigos, livros e cap\u00edtulos de livros publicados em colabora\u00e7\u00e3o com pesquisadores de institui\u00e7\u00f5es estrangeiras no quadri\u00eanio 2021 – 2024: Gull\u00f3n, P., Astray, G., Gull\u00f3n, B. and 3 more (…) (2021).Inclusion of seaweeds as healthy approach to formulate new low-salt meat products. Current Opinion in Food Science,4020-25 Vargas-Ramella, M., Lorenzo, J.M., Dom\u00ednguez, R. and […]<\/p>\n","protected":false},"author":1661,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-1059","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/pages\/1059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/users\/1661"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/comments?post=1059"}],"version-history":[{"count":0,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/pages\/1059\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/media?parent=1059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/categories?post=1059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/tags?post=1059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}