{"id":932,"date":"2021-05-25T11:17:06","date_gmt":"2021-05-25T14:17:06","guid":{"rendered":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/?page_id=932"},"modified":"2021-05-25T11:27:39","modified_gmt":"2021-05-25T14:27:39","slug":"2017-2","status":"publish","type":"page","link":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/2017-2","title":{"rendered":"2017"},"content":{"rendered":"\n

Athayde, D. R., Flores, D. R. M., da Silva, J. S., Genro, A. L. G., Silva, M. S., Klein, B., Mello, R., Campagnol, P. C. B., Wagner, R., de Menezes, C. R., Barin, J. S., & Cichoski, A. J. (2017). Application of electrolyzed water for improving pork meat quality. Food Research International<\/em>, 100<\/em>, 757\u2013763. https:\/\/doi.org\/10.1016\/j.foodres.2017.08.009<\/p>\n

Augusti, P. R., Brasil, A. V. S., Souto, C., G\u00f6ethel, G., de Oliveira Rios, A., Emanuelli, T., B\u00fcrger, M. E., & Garcia, S. C. (2017). Microcystin-LR exposure induces oxidative damage in Caenorhabditis elegans: Protective effect of lutein extracted from marigold flowers. Food and Chemical Toxicology<\/em>, 109<\/em>(Pt 1), 60\u201367. https:\/\/doi.org\/10.1016\/j.fct.2017.08.045<\/p>\n

Backes, A. M., Cavalheiro, C. P., Stefanello, F. S., L\u00fcdtke, F. L., Terra, N. N., & Fries, L. L. M. (2017). Composi\u00e7\u00e3o qu\u00edmica, propriedades microbiol\u00f3gicas e perfil de \u00e1cidos graxos de salame tipo Italiano com substitui\u00e7\u00e3o da gordura animal por \u00f3leo de canola emulsionado. Ciencia Rural<\/em>, 47<\/em>(8), 8. https:\/\/doi.org\/10.1590\/0103-8478cr20160688<\/p>\n

Baldissera, M. D., Souza, C. F., Grando, T. H., Cossetin, L. F., Sagrillo, M. R., Nascimento, K., da Silva, A. S., Machado, A. K., da Cruz, I. B. M., Stefani, L. M., Klein, B., Wagner, R., & Monteiro, S. G. (2017). Antihyperglycemic, antioxidant activities of tucum\u00e3 oil (Astrocaryum vulgare) in alloxan-induced diabetic mice, and identification of fatty acid profile by gas chromatograph: New natural source to treat hyperglycemia. Chemico-Biological Interactions<\/em>, 270<\/em>, 51\u201358. https:\/\/doi.org\/10.1016\/j.cbi.2017.04.001<\/p>\n

Bertagnolli, S. M. M., Bernardi, G., Donadel, J., Deoliveirafoga\u00e7a, A., Wagner, R., & Penna, N. (2017). Espumante natural de goiaba: Caracteriza\u00e7\u00e3o vol\u00e1til e f\u00edsico-qu\u00edmica. Ciencia Rural<\/em>, 47<\/em>(9). https:\/\/doi.org\/10.1590\/0103-8478cr20151509<\/p>\n

Bianchi, A. E., Da Silva, A. S., Biazus, A. H., Richards, N. S. P. S., Pellegrini, L. G., Baldissera, M. D., Macedo, V. P., & Da Silveira, A. L. F. (2017). Adding palm oil to the diet of sheep alters fatty acids profile on yogurt: Benefits to consumers. Anais Da Academia Brasileira de Ciencias<\/em>, 89<\/em>(3), 2471\u20132478. https:\/\/doi.org\/10.1590\/0001-3765201720170468<\/p>\n

Bizzi, C. A., Pedrotti, M. F., Silva, J. S., Barin, J. S., N\u00f3brega, J. A., & Flores, E. M. M. (2017). Microwave-assisted digestion methods: Towards greener approaches for plasma-based analytical techniques. In Journal of Analytical Atomic Spectrometry<\/em> (Vol. 32, Issue 8, pp. 1448\u20131466). Royal Society of Chemistry. https:\/\/doi.org\/10.1039\/c7ja00108h<\/p>\n

Bizzi, Cezar A., Barin, J. S., Oliveira, J. S. S., Giancarlo, C., & Flores, E. M. M. (2017). Microwave-assisted oxidation of organic matter using diluted HNO3 under O2 pressure: Rationalization of the temperature gradient effect for acid regeneration. Journal of the Brazilian Chemical Society<\/em>, 28<\/em>(9), 1673\u20131681. https:\/\/doi.org\/10.21577\/0103-5053.20170001<\/p>\n

Bonadiman, B. da S. R., Cadon\u00e1, F. C., Assmann, C. E., Weis, G. C. C., de Oliveira Alves, A., Duarte, M. F., Chaves, C. M., do Carmo Chaves, C., dos Santos Motta, K. M., Ribeiro, E. E., Bagatini, M. D., & da Cruz, I. B. M. (2017). Guarana (Paullinia cupana): Cytoprotective effects on age-related eye dysfunction. Journal of Functional Foods<\/em>, 36<\/em>, 375\u2013386. https:\/\/doi.org\/10.1016\/j.jff.2017.07.027<\/p>\n

Both, V., Thewes, F. R., Brackmann, A., de Oliveira Anese, R., de Freitas Ferreira, D., & Wagner, R. (2017). Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of \u2018Royal Gala\u2019 apple after long-term storage. Food Chemistry<\/em>, 215<\/em>, 483\u2013492. https:\/\/doi.org\/10.1016\/j.foodchem.2016.08.009<\/p>\n

Brasil, C. C. B., Barin, J. S., Jacob-Lopes, E., Menezes, C. R., Zepka, L. Q., Wagner, R., Campagnol, P. C. B., & Cichoski, A. J. (2017). Single step non-thermal cleaning\/sanitation of knives used in meat industry with ultrasound. Food Research International<\/em>, 91<\/em>, 133\u2013139. https:\/\/doi.org\/10.1016\/j.foodres.2016.11.030<\/p>\n

Campagnol, P. C. B., dos Santos, B. A., Lorenzo, J. M., & Cichoski, A. J. (2017). A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages. Food Science and Technology International<\/em>, 23<\/em>(6), 471\u2013479. https:\/\/doi.org\/10.1177\/1082013217701859<\/p>\n

Cezarotto, V. S., Giacomelli, S. R., Vendruscolo, M. H., Vestena, A. S., Cezarotto, C. S., Da Cruz, R. C., Maurer, L. H., Ferreira, L. M., Emanuelli, T., & Cruz, L. (2017). Influence of harvest season and cultivar on the variation of phenolic compounds composition and antioxidant properties in vaccinium ashei leaves. Molecules<\/em>, 22<\/em>(10). https:\/\/doi.org\/10.3390\/molecules22101603<\/p>\n

D\u2019avila, L. F., Dias, V. T., Vey, L. T., Milanesi, L. H., Roversi, K., Emanuelli, T., B\u00fcrger, M. E., Trevizol, F., & Maurer, H. L. (2017). Toxicological aspects of interesterified fat: Brain damages in rats. Toxicology Letters<\/em>, 276<\/em>, 122\u2013128. https:\/\/doi.org\/10.1016\/j.toxlet.2017.05.020<\/p>\n

Dal Pr\u00e1, V., Lunelli, F. C., Vendruscolo, R. G., Martins, R., Wagner, R., Lazzaretti, A. P., Freire, D. M. G., Alexandri, M., Koutinas, A., Mazutti, M. A., & da Rosa, M. B. (2017). Ultrasound-assisted extraction of bioactive compounds from palm pressed fiber with high antioxidant and photoprotective activities. Ultrasonics Sonochemistry<\/em>, 36<\/em>, 362\u2013366. https:\/\/doi.org\/10.1016\/j.ultsonch.2016.12.021<\/p>\n

Dalla Nora, F. M., Cruz, S. M., Giesbrecht, C. K., Knapp, G., Wiltsche, H., Bizzi, C. A., Barin, J. S., & Flores, E. M. M. (2017). A new approach for the digestion of diesel oil by microwave-induced combustion and determination of inorganic impurities by ICP-MS. Journal of Analytical Atomic Spectrometry<\/em>, 32<\/em>(2), 408\u2013414. https:\/\/doi.org\/10.1039\/c6ja00399k<\/p>\n

De Godoi, S. N., Quatrin, P. M. I., Sagrillo, M. R., Nascimento, K., Wagner, R., Klein, B., Santos, R. C. V., & Ourique, A. F. (2017). Evaluation of Stability and in Vitro Security of Nanoemulsions Containing Eucalyptus globulus Oil. BioMed Research International<\/em>, 2017<\/em>. https:\/\/doi.org\/10.1155\/2017\/2723418<\/p>\n

de Lima, S. N., de Oliveira, C. C., Castilho, E. A., Damasceno, K. A., de Almeida, P. L., de Oliveira, S. C., & Campagnol, P. C. B. (2017). Effect of Marcela Extract (Achyroclines satureiodes) on the Shelf Life of Minced Tilapia (Oreochromis niloticus) Sausages. Journal of Aquatic Food Product Technology<\/em>, 26<\/em>(2), 140\u2013147. https:\/\/doi.org\/10.1080\/10498850.2014.968818<\/p>\n

De Oliveira Fagundes, D. T., Lorenzo, J. M., Dos Santos, B. A., Fagundes, M. B., Heck, R. T., Cichoski, A. J., Wagner, R., & Campagnol, P. C. B. (2017). Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers. Czech Journal of Food Sciences<\/em>, 35<\/em>(4), 352\u2013359. https:\/\/doi.org\/10.17221\/67\/2017-CJFS<\/p>\n

Dom\u00ednguez, R., Pateiro, M., Sichetti Munekata, P. E., Bastianello Campagnol, P. C., & Lorenzo, J. M. (2017). Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver p\u00e2t\u00e9. European Journal of Lipid Science and Technology<\/em>, 119<\/em>(5), 1600178. https:\/\/doi.org\/10.1002\/ejlt.201600178<\/p>\n

dos Santos, Alberto Meireles, Roso, G. R., de Menezes, C. R., Queiroz, M. I., Zepka, L. Q., & Jacob-Lopes, E. (2017). The bioeconomy of microalgal heterotrophic bioreactors applied to agroindustrial wastewater treatment. Desalination and Water Treatment<\/em>, 64<\/em>, 12\u201320. https:\/\/doi.org\/10.5004\/dwt.2017.20279<\/p>\n

dos Santos, Aline Meireles, Vieira, K. R., Sartori, R. B., dos Santos, A. M., Queiroz, M. I., Zepka, L. Q., & Jacob-Lopes, E. (2017). Heterotrophic cultivation of cyanobacteria: Study of effect of exogenous sources of organic carbon, absolute amount of nutrients, and stirring speed on biomass and lipid productivity. Frontiers in Bioengineering and Biotechnology<\/em>, 5<\/em>(FEB). https:\/\/doi.org\/10.3389\/fbioe.2017.00012<\/p>\n

dos Santos Alves, L. A. A., Lorenzo, J. M., Gon\u00e7alves, C. A. A., dos Santos, B. A., Heck, R. T., Cichoski, A. J., & Campagnol, P. C. B. (2017). Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl. Meat Science<\/em>, 123<\/em>, 50\u201356. https:\/\/doi.org\/10.1016\/j.meatsci.2016.09.001<\/p>\n

dos Santos, B. A., Campagnol, P. C. B., Fagundes, M. B., Wagner, R., & Pollonio, M. A. R. (2017). Adding blends of NaCl, KCl, and CaCl2 to low-sodium dry fermented sausages: Effects on lipid oxidation on curing process and shelf life. Journal of Food Quality<\/em>, 2017<\/em>. https:\/\/doi.org\/10.1155\/2017\/7085798<\/p>\n

Ferr\u00e3o, T. S., Tischer, B., Menezes, M. F. S. C., Hecktheuer, L. H. R., Menezes, C. R., Barin, J. S., Michels, L., & Wagner, R. (2017). Effect of microwave and hot air drying on the physicochemical characteristics and quality of jelly palm pulp. Food Science and Technology Research<\/em>, 23<\/em>(6), 835\u2013843. https:\/\/doi.org\/10.3136\/fstr.23.835<\/p>\n

Ferreira, D. de F., Nora, F. M. D., Lucas, B. N., de Menezes, C. R., Cichoski, A. J., Giacomelli, S. R., Wagner, R., & Barin, J. S. (2017). Introdu\u00e7\u00e3o de oxig\u00eanio durante a extra\u00e7\u00e3o e aumento da atividade antioxidante de \u00f3leos essenciais de manjeric\u00e3o, lim\u00e3o e capim-lim\u00e3o. Ciencia Rural<\/em>, 47<\/em>(8). https:\/\/doi.org\/10.1590\/0103-8478cr20170045<\/p>\n

FERREIRA, L. F., DANIEL, A. P., PICCOLO, J., KLEIN, B., RUVIARO, A. R., & EMANUELLI, T. (2017). INFUS\u00c3O DE Aloysia triphylla: EFEITOS OPOSTOS EM UM TESTE DE ATIVIDADE ANTIOXIDANTE IN VITRO E NA ESTABILIDADE OXIDATIVA DE PAT\u00caS DE PESCADO REFRIGERADOS. Boletim Do Centro de Pesquisa de Processamento de Alimentos<\/em>, 34<\/em>(2). https:\/\/doi.org\/10.5380\/cep.v34i2.53180<\/p>\n

Flores, D. R. M., Athayde, D. R., Silva, M. S., Silva, J. S., Genro, A. L. G., Cichoski, A. J., Barin, J. S., Wagner, R., Terra, N. N., & Menezes, C. R. (2017). The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry. In Food Research<\/em> (Vol. 1, Issue 5, pp. 140\u2013146). Rynnye Lyan Resources. https:\/\/doi.org\/10.26656\/fr.2017.5.059<\/p>\n

Heck, R. T., Vendruscolo, R. G., de Ara\u00fajo Etchepare, M., Cichoski, A. J., de Menezes, C. R., Barin, J. S., Lorenzo, J. M., Wagner, R., & Campagnol, P. C. B. (2017). Is it possible to produce a low-fat burger with a healthy n \u2212 6\/n \u2212 3 PUFA ratio without affecting the technological and sensory properties? Meat Science<\/em>, 130<\/em>, 16\u201325. https:\/\/doi.org\/10.1016\/j.meatsci.2017.03.010<\/p>\n

Hentz, F., Velho, J. P., N\u00f6rnberg, J. L., Haygert-Velho, I. M. P., Henz, \u00c9. L., Henn, J. D., Peripolli, V., & Zardin, P. B. (2017). Fractionation of carbohydrates and nitrogenous constituents of latecrop corn silages ensiled with different specific masses. Semina:Ciencias Agrarias<\/em>, 38<\/em>(1), 491\u2013501. https:\/\/doi.org\/10.5433\/1679-0359.2017v38n1p491<\/p>\n

Holkem, A. T., Raddatz, G. C., Barin, J. S., Moraes Flores, \u00c9. M., Muller, E. I., Codevilla, C. F., Jacob-Lopes, E., Ferreira Grosso, C. R., & de Menezes, C. R. (2017). Production of microcapsules containing Bifidobacterium BB-12 by emulsification\/internal gelation. LWT – Food Science and Technology<\/em>, 76<\/em>, 216\u2013221. https:\/\/doi.org\/10.1016\/j.lwt.2016.07.013<\/p>\n

Iltchenco, S., Kempka, A. P., & Prestes, R. C. (2017). PROFILES OF ENZYMATIC HYDROLYSIS OF DIFFERENT COLLAGENS AND DERIVATIVES OVER TIME. Revista Brasileira de Tecnologia Agroindustrial<\/em>, 11<\/em>(1), 2165\u20132185. https:\/\/doi.org\/10.3895\/rbta.v11n1.2755<\/p>\n

Jahn, R. C., Garcia, M. V., & Copetti, M. V. (2017). Deteriora\u00e7\u00e3o f\u00fangica em ind\u00fastria de queijo tipo tropical. Brazilian Journal of Food Research<\/em>, 8<\/em>(1), 16. https:\/\/doi.org\/10.3895\/rebrapa.v8n1.3639<\/p>\n

Kringel, D. H., Antunes, M. D., Klein, B., Crizel, R. L., Wagner, R., de Oliveira, R. P., Dias, A. R. G., & Zavareze, E. da R. (2017). Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil\/\u03b2-Cyclodextrin Inclusion Complex. Journal of Food Science<\/em>, 82<\/em>(11), 2598\u20132605. https:\/\/doi.org\/10.1111\/1750-3841.13923<\/p>\n

Kuhl, G. C., Gusso, A. P., Simas Porto, B. L., Olivera M\u00fcller, C. M., Mazzon, R. R., Leal de Oliveira, M. A., Pereira dos Santos Richards, N. S., & De Dea Lindner, J. (2017). Selection of Lactic Acid Bacteria for the Optimized Production of Sheep\u2019s Milk Yogurt with a High Conjugated Linoleic Acid Content. Journal of Food Research<\/em>, 6<\/em>(4), 44. https:\/\/doi.org\/10.5539\/jfr.v6n4p44<\/p>\n

Lorenzo, J. M., Munekata, P. E. S., Campagnol, P. C. B., Zhu, Z., Alpas, H., Barba, F. J., & Tomasevic, I. (2017). Technological aspects of horse meat products \u2013 A review. In Food Research International<\/em> (Vol. 102, pp. 176\u2013183). Elsevier Ltd. https:\/\/doi.org\/10.1016\/j.foodres.2017.09.094<\/p>\n

Machado, L. V., Mallmann, C. A., Mallmann, A. O., Coelho, R. D., & Copetti, M. V. (2017). Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight. Food Science and Technology<\/em>, 37<\/em>(1), 8\u201312. https:\/\/doi.org\/10.1590\/1678-457X.05915<\/p>\n

Marangoni, C., Cichoski, A. J., & And 1 Barin, J. S. (2017). Effect of olive leaves on the quality of chicken meat during frozen storage. In International Food Research Journal<\/em> (Vol. 24, Issue 1).<\/p>\n

Maurer, L. H., Bersch, A. M., Santos, R. O., Trindade, S. C., Costa, E. L., Peres, M. M., Malmann, C. A., Schneider, M., Bochi, V. C., Sautter, C. K., & Emanuelli, T. (2017). Postharvest UV-C irradiation stimulates the non-enzymatic and enzymatic antioxidant system of \u2018Isabel\u2019 hybrid grapes (Vitis labrusca \u00d7 Vitis vinifera L.). Food Research International<\/em>, 102<\/em>, 738\u2013747. https:\/\/doi.org\/10.1016\/j.foodres.2017.09.053<\/p>\n

Maysonnave, G. S., Campara, J. M., Vaz, F. N., Pascoal, L. L., Mello, R. O., Vargas, F. V., & Pacheco, P. S. (2017). Exploratory study of pricing of sheep and lamb meats sold in on line markets across different countries. Archivos de Zootecnia<\/em>, 66<\/em>(255), 403\u2013411. https:\/\/doi.org\/10.21071\/az.v66i255.2517<\/p>\n

Mb, S., Ss, M., Cp, B., Copetti, C., Va, P., Severo Da Rosa, C., & Nn, T. (2017). Development and Quality of Ham P\u00e2t\u00e9 with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin. J Nutr Food Sci<\/em>, 7<\/em>(5), 624. https:\/\/doi.org\/10.4172\/2155-9600.1000624<\/p>\n

Meinhart, A. D., da Silveira, T. F. F., Petrarca, M. H., Silva, L. H., de Moraes, M. R., Ballus, C. A., de Souza, P. O., de Souza, T. C. L., Wagner, R., Bolini, H. M. A., Bruns, R. E., & Godoy, H. T. (2017). Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6\/n-3. European Journal of Lipid Science and Technology<\/em>, 119<\/em>(10), 1600400. https:\/\/doi.org\/10.1002\/ejlt.201600400<\/p>\n

Meinhart, A. D., Ferreira da Silveira, T. F., Rosa de Moraes, M., Petrarca, M. H., Silva, L. H., Oliveira, W. S., Wagner, R., Andr\u00e9 Bolini, H. M., Bruns, R. E., Filho, J. T., & Godoy, H. T. (2017). Optimization of frying oil composition rich in essential fatty acids by mixture design. LWT – Food Science and Technology<\/em>, 84<\/em>, 795\u2013803. https:\/\/doi.org\/10.1016\/j.lwt.2017.06.053<\/p>\n

Meireles dos Santos, A., Meireles dos Santos, A., Basso Sartori, R., Zepka Queiroz, L., Smanioto Barin, J., & Jacob-Lopes, E. (2017). Nutrient cycling in meat processing industry by microalgae-based processes. Desalination and Water Treatment<\/em>. https:\/\/doi.org\/10.5004\/dwt.2017.21719<\/p>\n

Milanesi, L. H., Roversi, K., Antoniazzi, C. T. D., Segat, H. J., Kronbauer, M., D\u2019avila, L. F., Dias, V. T., Sari, M. H. M., Barcelos, R. C. S., Maurer, L. H., Emanuelli, T., Burger, M. E., & Trevizol, F. (2017). Toxicological aspects of the interesterified-fat from processed foods: Influences on opioid system and its reward effects in rats. Food and Chemical Toxicology<\/em>, 110<\/em>, 25\u201332. https:\/\/doi.org\/10.1016\/j.fct.2017.09.048<\/p>\n

Missio, A. L., Tischer, B., dos Santos, P. S. B., Codevilla, C., de Menezes, C. R., Barin, J. S., Haselein, C. R., Labidi, J., Gatto, D. A., Petutschnigg, A., & Tondi, G. (2017). Analytical characterization of purified mimosa (Acacia mearnsii) industrial tannin extract: Single and sequential fractionation. Separation and Purification Technology<\/em>, 186<\/em>, 218\u2013225. https:\/\/doi.org\/10.1016\/j.seppur.2017.06.010<\/p>\n

Munekata, P. E. S., Dom\u00ednguez, R., Campagnol, P. C. B., Franco, D., Trindade, M. A., & Lorenzo, J. M. (2017). Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver p\u00e2t\u00e9 manufactured with healthy oils during refrigerated storage. Journal of Food Science and Technology<\/em>, 54<\/em>(13), 4324\u20134334. https:\/\/doi.org\/10.1007\/s13197-017-2903-2<\/p>\n

Neumann, M., N\u00f6rnberg, J. L., Le\u00e3o, G. F. M., Horst, E. H., & Figueira, D. N. (2017). Composi\u00e7\u00e3o qu\u00edmica fracional de carboidratos e de prote\u00ednas de silagens de milho fertilizadas com doses crescentes de nitrog\u00eanio. Ciencia Rural<\/em>, 47<\/em>(5), 5. https:\/\/doi.org\/10.1590\/0103-8478cr20160270<\/p>\n

Oliveira, A. S., Nora, F. M. D., Mello, R. O., Mello, P. A., Tischer, B., Costa, A. B., & Barin, J. S. (2017). One-Shot, reagent-free determination of the alcoholic content of distilled beverages by thermal infrared enthalpimetry. Talanta<\/em>, 171<\/em>, 335\u2013340. https:\/\/doi.org\/10.1016\/j.talanta.2017.05.011<\/p>\n

Pase, C. S., Roversi, K., Roversi, K., Vey, L. T., Dias, V. T., Veit, J. C., Maurer, L. H., Duarte, T., Emanuelli, T., Duarte, M., & B\u00fcrger, M. E. (2017). Maternal trans fat intake during pregnancy or lactation impairs memory and alters BDNF and TrkB levels in the hippocampus of adult offspring exposed to chronic mild stress. Physiology and Behavior<\/em>, 169<\/em>, 114\u2013123. https:\/\/doi.org\/10.1016\/j.physbeh.2016.11.009<\/p>\n

Patias, L. D., Fernandes, A. S., Petry, F. C., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q. (2017). Carotenoid profile of three microalgae\/cyanobacteria species with peroxyl radical scavenger capacity. Food Research International<\/em>, 100<\/em>, 260\u2013266. https:\/\/doi.org\/10.1016\/j.foodres.2017.06.069<\/p>\n

Pedrotti, M. F., Pereira, L. S. F., Bizzi, C. A., Paniz, J. N. G., Barin, J. S., & Flores, E. M. M. (2017). Microwave-induced combustion: Thermal and morphological aspects for understanding the mechanism of ignition process for analytical applications. Talanta<\/em>, 174<\/em>, 64\u201371. https:\/\/doi.org\/10.1016\/j.talanta.2017.05.069<\/p>\n

Piovesan, N., Viera, V. B., Mello, R. de O., Santos, R. C. V. dos., Vaucher, R., Dressler, V. L., Bizzi, C. A., & Fries, L. L. M. (2017). Microwave-assisted extraction of bioactive compounds from blueberry (Vaccinium ashei Reade) and their antioxidant and antimicrobial capacity. In International Food Research Journal<\/em> (Vol. 24, Issue 6).<\/p>\n

Rodrigues, H., Cielo, D. P., Gom\u00e9z-Corona, C., Silveira, A. A. S., Marchesan, T. A., Galmarini, M. V., & Richards, N. S. P. S. (2017). Eating flowers? Exploring attitudes and consumers\u2019 representation of edible flowers. Food Research International<\/em>, 100<\/em>, 227\u2013234. https:\/\/doi.org\/10.1016\/j.foodres.2017.08.018<\/p>\n

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Athayde, D. R., Flores, D. R. M., da Silva, J. S., Genro, A. L. G., Silva, M. S., Klein, B., Mello, R., Campagnol, P. C. B., Wagner, R., de Menezes, C. R., Barin, J. S., & Cichoski, A. J. (2017). Application of electrolyzed water for improving pork meat quality. Food Research International, 100, 757\u2013763. https:\/\/doi.org\/10.1016\/j.foodres.2017.08.009 […]<\/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-932","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\/932","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=932"}],"version-history":[{"count":0,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/pages\/932\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/media?parent=932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/categories?post=932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/wp-json\/wp\/v2\/tags?post=932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}