{"id":934,"date":"2021-05-25T11:23:29","date_gmt":"2021-05-25T14:23:29","guid":{"rendered":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/?page_id=934"},"modified":"2021-05-25T11:23:30","modified_gmt":"2021-05-25T14:23:30","slug":"2019-2","status":"publish","type":"page","link":"https:\/\/www.ufsm.br\/cursos\/pos-graduacao\/santa-maria\/ppgcta\/2019-2","title":{"rendered":"2019"},"content":{"rendered":"\n

Alessio, K. O., Voss, M., Flores, E. M. M., Costa, A. B., Duarte, F. A., & Barin, J. S. (2019). Infrared thermal imaging combined with paper microzone plates and natural reagent extracts for simple, fast, and green enthalpimetric analysis. Talanta<\/em>, 204<\/em>, 266\u2013271. https:\/\/doi.org\/10.1016\/j.talanta.2019.05.091<\/p>\n

Alves, J. dos S., Confortin, T. C., Todero, I., Rodrigues, A. S., Ribeiro, S. R., Boeira, C. P., Wagner, R., Mazutti, M. A., & da Rosa, C. S. (2019). Simultaneous extraction of oil and bioactive compounds from pecan nut using pressurized solvents. Journal of Supercritical Fluids<\/em>, 153<\/em>, 104598. https:\/\/doi.org\/10.1016\/j.supflu.2019.104598<\/p>\n

Bazana, M. T., Codevilla, C. F., & de Menezes, C. R. (2019). Nanoencapsulation of bioactive compounds: challenges and perspectives. In Current Opinion in Food Science<\/em> (Vol. 26, pp. 47\u201356). Elsevier Ltd. https:\/\/doi.org\/10.1016\/j.cofs.2019.03.005<\/p>\n

Bazana, M. T., da Silva, S. S., Codevilla, C. F., de Deus, C., Lucas, B. N., Ugalde, G. A., Mazutti, M. A., Moraes Flores, E. M., Barin, J. S., de Bona da Silva, C., & de Menezes, C. R. (2019). Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity. Food Research International<\/em>, 125<\/em>, 108645. https:\/\/doi.org\/10.1016\/j.foodres.2019.108645<\/p>\n

Bender, A. B. B., Goulart, F. R., Da Silva, L. P., & Penna, N. G. (2019). Micronization and extrusion processing on the physicochemical properties of dietary fiber. Ciencia Rural<\/em>, 49<\/em>(7), 7. https:\/\/doi.org\/10.1590\/0103-8478cr20190154<\/p>\n

Bernardi, A. O., Garcia, M. V., & Copetti, M. V. (2019). Food industry spoilage fungi control through facility sanitization. In Current Opinion in Food Science<\/em> (Vol. 29, pp. 28\u201334). Elsevier Ltd. https:\/\/doi.org\/10.1016\/j.cofs.2019.07.006<\/p>\n

Bernardi, A. O., Stefanello, A., Lemos, J. G., Garcia, M. V., & Copetti, M. V. (2019). Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi. Food Microbiology<\/em>, 83<\/em>, 59\u201363. https:\/\/doi.org\/10.1016\/j.fm.2019.04.005<\/p>\n

Bisognin, D. A., da Luz, L. V., Lencina, K. H., dos Santos, C. O., & Sautter, C. K. (2019). Contents of total phenolics and flavonoids in and antioxidant activity of Ilex paraguariensis leaves. Pesquisa Agropecuaria Brasileira<\/em>, 54<\/em>. https:\/\/doi.org\/10.1590\/S1678-3921.PAB2019.V54.00856<\/p>\n

Boiago, M. M., Dilkin, J. D., Kolm, M. A., Barreta, M., Souza, C. F., Baldissera, M. D., dos Santos, I. D., Wagner, R., Tavernari, F. de C., da Silva, M. L. B., Zampar, A., Stivanin, T. E., & Da Silva, A. S. (2019). Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: Benefits to consumers. Journal of Food Biochemistry<\/em>, 43<\/em>(7). https:\/\/doi.org\/10.1111\/jfbc.12860<\/p>\n

Castagna Cezimbra Weis, G., De Oliveira Alves, A., Assmann, C. E., Da Silva Rosa Bonadiman, B., & Costabeber, I. H. (2019). Pesticides: classifications, exposure and risks to human health. Archives in Biosciences & Health<\/em>, 1<\/em>(1), 29\u201344. https:\/\/doi.org\/10.18593\/abh.17454<\/p>\n

Cavalheiro, C. P., Ruiz-Capillas, C., Herrero, A. M., Jim\u00e9nez-Colmenero, F., Pintado, T., de Menezes, C. R., & Fries, L. L. M. (2019). Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages. Journal of the Science of Food and Agriculture<\/em>, 99<\/em>(15), 6706\u20136712. https:\/\/doi.org\/10.1002\/jsfa.9952<\/p>\n

Cavalheiro, C., Ruiz-Capillas, C., Herrero, A. M., Jim\u00e9nez-Colmenero, F., de Menezes, C. R., & Fries, L. L. (2019). Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments. Nutrition and Food Science<\/em>, 49<\/em>(2), 273\u2013283. https:\/\/doi.org\/10.1108\/NFS-05-2018-0132<\/p>\n

Cence, K., Santos, P. dos, Garcia, M. V., Copetti, M. V., Valduga, E., Cansian, R. L., Zeni, J., & Backes, G. T. (2019). Enzymatic biocontrol of spoilage fungi from salami. LWT<\/em>, 115<\/em>, 108457. https:\/\/doi.org\/10.1016\/j.lwt.2019.108457<\/p>\n

Cichoski, A. J., Flores, D. R. M., De Menezes, C. R., Jacob-Lopes, E., Zepka, L. Q., Wagner, R., Barin, J. S., de Moraes Flores, \u00c9. M., da Cruz Fernandes, M., & Campagnol, P. C. B. (2019). Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling. International Journal of Food Microbiology<\/em>, 301<\/em>, 27\u201333. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2019.05.004<\/p>\n

Cichoski, A. J., Silva, M. S., Le\u00e3es, Y. S. V., Brasil, C. C. B., de Menezes, C. R., Barin, J. S., Wagner, R., & Campagnol, P. C. B. (2019). Ultrasound: A promising technology to improve the technological quality of meat emulsions. Meat Science<\/em>, 148<\/em>, 150\u2013155. https:\/\/doi.org\/10.1016\/j.meatsci.2018.10.009<\/p>\n

Conte, L., Somacal, S., Nichelle, S. M., Rampelotto, C., Robalo, S. S., Roehrs, M., & Emanuelli, T. (2019). Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu 2+ -Induced Oxidation Ex Vivo. Journal of Nutrition and Metabolism<\/em>, 2019<\/em>. https:\/\/doi.org\/10.1155\/2019\/9407069<\/p>\n

da S. dos Santos, D., Klauck, V., Campigotto, G., Alba, D. F., dos Reis, J. H., Gebert, R. R., Souza, C. F., Baldissera, M. D., Schogor, A. L. B., Santos, I. D., Wagner, R., Vedovatto, M., & Da Silva, A. S. (2019). Benefits of the inclusion of a\u00e7ai oil in the diet of dairy sheep in heat stress on health and milk production and quality. Journal of Thermal Biology<\/em>, 84<\/em>, 250\u2013258. https:\/\/doi.org\/10.1016\/j.jtherbio.2019.07.007<\/p>\n

da Silva, S. L., Amaral, J. T., Ribeiro, M., Sebasti\u00e3o, E. E., Vargas, C., de Lima Franzen, F., Schneider, G., Lorenzo, J. M., Fries, L. L. M., Cichoski, A. J., & Campagnol, P. C. B. (2019). Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science<\/em>, 149<\/em>, 141\u2013148. https:\/\/doi.org\/10.1016\/j.meatsci.2018.11.020<\/p>\n

da Silva, S. S., Bazana, M. T., de Deus, C., Machado, M. L., Cordeiro, L. M., Soares, F. A. A., Libreloto, D. R. N., Rolim, C. M. B., de Menezes, C. R., & Codevilla, C. F. (2019). Physicochemical characterization and evaluation of in vitro and in vivo toxicity of goldenberry extract nanoemulsion. Ciencia Rural<\/em>, 49<\/em>(8). https:\/\/doi.org\/10.1590\/0103-8478cr20190015<\/p>\n

Da Silva, T. M., Barin, J. S., Lopes, E. J., Cichoski, A. J., De Moraes Flores, E. M., De Bona Da Silva, C., & De Menezes, C. R. (2019). Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying. Ciencia Rural<\/em>, 49<\/em>(7). https:\/\/doi.org\/10.1590\/0103-8478cr20180775<\/p>\n

da Silva, T. M., de Deus, C., de Souza Fonseca, B., Lopes, E. J., Cichoski, A. J., Esmerino, E. A., de Bona da Silva, C., Muller, E. I., Moraes Flores, E. M., & de Menezes, C. R. (2019). The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation. Food Research International<\/em>, 125<\/em>, 108577. https:\/\/doi.org\/10.1016\/j.foodres.2019.108577<\/p>\n

Dalla Nora, F. M., Oliveira, A. S., Lucas, B. N., Ferreira, D. F., Duarte, F. A., Costa, A. B., Silva, F. E. B., & Barin, J. S. (2019). A novel thermal infrared enthalpimetric method for fast, high-throughput determination of the content uniformity of captopril tablets. Journal of the Brazilian Chemical Society<\/em>, 30<\/em>(5), 1082\u20131088. https:\/\/doi.org\/10.21577\/0103-5053.20180240<\/p>\n

de Bairros, A. V., Dias, D., Bezerra, A., Wagner, R., Klein, B., Kommers, G., Stefanon, E., & Miguel Pego, A. (2019). An analytical strategy for the identification of carbamates, toxic alkaloids, phenobarbital and warfarin in stomach contents from suspected poisoned animals by thin-layer chromatography\/ultraviolet detection. Toxicology Mechanisms and Methods<\/em>, 29<\/em>(7), 518\u2013530. https:\/\/doi.org\/10.1080\/15376516.2019.1619213<\/p>\n

De Menezes, M. F. D. S. C., Da Silva, T. M., Etchepare, M. D. A., Fonseca, B. D. S., Sonza, V. P., Codevilla, C. F., Barin, J. S., Da Silva, C. D. B., & De Menezes, C. R. (2019). Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation. Ciencia Rural<\/em>, 49<\/em>(9). https:\/\/doi.org\/10.1590\/0103-8478cr20181020<\/p>\n

Depr\u00e1, M. C., M\u00e9rida, L. G. R., de Menezes, C. R., Zepka, L. Q., & Jacob-Lopes, E. (2019). A new hybrid photobioreactor design for microalgae culture. Chemical Engineering Research and Design<\/em>, 144<\/em>, 1\u201310. https:\/\/doi.org\/10.1016\/j.cherd.2019.01.023<\/p>\n

do Nascimento, T. C., Cazarin, C. B. B., Roberto Mar\u00f3stica, M., Risso, \u00c9. M., Amaya-Farfan, J., Grimaldi, R., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q. (2019). Microalgae biomass intake positively modulates serum lipid profile and antioxidant status. Journal of Functional Foods<\/em>, 58<\/em>, 11\u201320. https:\/\/doi.org\/10.1016\/j.jff.2019.04.047<\/p>\n

Donadel, J. Z., Thewes, F. R., Anese, R. de O., Schultz, E. E., Berghetti, M. R. P., Ludwig, V., Klein, B., Cichoski, A. J., Barin, J. S., Both, V., Brackmann, A., & Wagner, R. (2019). Key volatile compounds of \u2018Fuji Kiku\u2019 apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit. Food Research International<\/em>, 125<\/em>. https:\/\/doi.org\/10.1016\/j.foodres.2019.108625<\/p>\n

Facco Stefanello, R., Nabeshima, E. H., de Oliveira Garcia, A., Heck, R. T., Valle Garcia, M., Martins Fries, L. L., & Venturini Copetti, M. (2019). Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533. Food Research International<\/em>, 116<\/em>, 973\u2013984. https:\/\/doi.org\/10.1016\/j.foodres.2018.09.035<\/p>\n

Fagundes, M. B., Falk, R. B., Facchi, M. M. X., Vendruscolo, R. G., Maroneze, M. M., Zepka, L. Q., Jacob-Lopes, E., & Wagner, R. (2019). Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation. Food Research International<\/em>, 119<\/em>, 777\u2013784. https:\/\/doi.org\/10.1016\/j.foodres.2018.10.060<\/p>\n

Fagundes, M. B., Vendruscolo, R. G., Maroneze, M. M., Barin, J. S., de Menezes, C. R., Zepka, L. Q., Jacob-Lopes, E., & Wagner, R. (2019). Towards a Sustainable Route for the Production of Squalene Using Cyanobacteria. Waste and Biomass Valorization<\/em>, 10<\/em>(5), 1295\u20131302. https:\/\/doi.org\/10.1007\/s12649-017-0191-8<\/p>\n

Ferreira, D. F., Barin, J. S., Binello, A., Veselov, V. V., & Cravotto, G. (2019). Highly efficient pumpkin-seed extraction with the simultaneous recovery of lipophilic and hydrophilic compounds. Food and Bioproducts Processing<\/em>, 117<\/em>, 224\u2013230. https:\/\/doi.org\/10.1016\/j.fbp.2019.07.014<\/p>\n

Flores, D. R. M., Fonseca, P. A. da, & Nornberg, J. L. (2019). Effect of Grape Pomace Inclusion on the Production and Quality of Sheep Meat. Trends in Applied Sciences Research<\/em>, 14<\/em>(4), 226\u2013232. https:\/\/doi.org\/10.3923\/tasr.2019.226.232<\/p>\n

Fortuoso, B. F., Gebert, R. R., De Oliveira, R. C., Boiago, M. M., Souza, C. F., Baldissera, M. D., Vendruscolo, R. G., Kempka, A. P., Paiano, D., Wagner, R., & Da Silva, A. S. (2019). Impacts of the supplementation of a\u00e7ai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs. Journal of Food Biochemistry<\/em>, 43<\/em>(11). https:\/\/doi.org\/10.1111\/jfbc.13022<\/p>\n

Fruet, A. P. B., N\u00f6rnberg, J. L., Calkins, C. R., & De Mello, A. (2019). Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains. Meat Science<\/em>, 154<\/em>, 119\u2013125. https:\/\/doi.org\/10.1016\/j.meatsci.2019.04.014<\/p>\n

Fruet, A. P. B., Stefanello, F. S., Trombetta, F., De Souza, A. N. M., Rosado J\u00fanior, A. G., Tonetto, C. J., Flores, J. L. C., Scheibler, R. B., Bianchi, R. M., Pacheco, P. S., De Mello, A., & N\u00f6rnberg, J. L. (2019). Growth performance and carcass traits of steers finished on three different systems including legume-grass pasture and grain diets. Animal<\/em>, 13<\/em>(7), 1552\u20131562. https:\/\/doi.org\/10.1017\/S1751731118003142<\/p>\n

Garcia, M. V., Bernardi, A. O., & Copetti, M. V. (2019). The fungal problem in bread production: insights of causes, consequences, and control methods. In Current Opinion in Food Science<\/em> (Vol. 29, pp. 1\u20136). Elsevier Ltd. https:\/\/doi.org\/10.1016\/j.cofs.2019.06.010<\/p>\n

Garcia, M. V., Bernardi, A. O., Parussolo, G., Stefanello, A., Lemos, J. G., & Copetti, M. V. (2019). Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process. Food Research International<\/em>, 126<\/em>, 108593. https:\/\/doi.org\/10.1016\/j.foodres.2019.108593<\/p>\n

Garcia, M. V., Moraes, V. M., Bernardi, A. O., Oliveira, M. S., Mallmann, C. A., Boscardin, J., & Copetti, M. V. (2019). Mycological quality of pecan nuts from brazil: Absence of aflatoxigenic fungi and aflatoxins. Ciencia Rural<\/em>, 49<\/em>(6). https:\/\/doi.org\/10.1590\/0103-8478cr20190076<\/p>\n

Garcia, M. V., da Pia, A. K. R., Freire, L., Copetti, M. V., & Sant\u2019Ana, A. S. (2019). Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking. Food Control<\/em>, 96<\/em>, 456\u2013462. https:\/\/doi.org\/10.1016\/j.foodcont.2018.10.002<\/p>\n

Geiss, J. M. T., Sagae, S. C., Paz, E. D. R., de Freitas, M. L., Souto, N. S., Furian, A. F., Oliveira, M. S., & Guerra, G. P. (2019). Oral administration of lutein attenuates ethanol-induced memory deficit in rats by restoration of acetylcholinesterase activity. Physiology and Behavior<\/em>, 204<\/em>, 121\u2013128. https:\/\/doi.org\/10.1016\/j.physbeh.2019.02.020<\/p>\n

Guidetti Vendruscolo, R., Bittencourt Fagundes, M., Jacob-Lopes, E., & Wagner, R. (2019). Analytical strategies for using gas chromatography to control and optimize microalgae bioprocessing. In Current Opinion in Food Science<\/em> (Vol. 25, pp. 73\u201381). Elsevier Ltd. https:\/\/doi.org\/10.1016\/j.cofs.2019.02.008<\/p>\n

Hautrive, T. P., Piccolo, J., Rodrigues, A. S., Campagnol, P. C. B., & Kubota, E. H. (2019). Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT<\/em>, 102<\/em>, 403\u2013410. https:\/\/doi.org\/10.1016\/j.lwt.2018.12.025<\/p>\n

Heck, R. T., Fagundes, M. B., Cichoski, A. J., de Menezes, C. R., Barin, J. S., Lorenzo, J. M., Wagner, R., & Campagnol, P. C. B. (2019). Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary. Meat Science<\/em>, 148<\/em>, 164\u2013170. https:\/\/doi.org\/10.1016\/j.meatsci.2018.10.017<\/p>\n

Heck, R. T., Salda\u00f1a, E., Lorenzo, J. M., Correa, L. P., Fagundes, M. B., Cichoski, A. J., de Menezes, C. R., Wagner, R., & Campagnol, P. C. B. (2019). Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science<\/em>, 156<\/em>, 174\u2013182. https:\/\/doi.org\/10.1016\/j.meatsci.2019.05.034<\/p>\n

Huerta, K. da M., Boeira, C. P., Soquetta, M. B., Alves, J. dos S., Kubota, E. H., & da Rosa, C. S. (2019). The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread. Nutrition and Food Science<\/em>, 49<\/em>(4), 517\u2013527. https:\/\/doi.org\/10.1108\/NFS-08-2018-0240<\/p>\n

Jacob-Lopes, E., Maroneze, M. M., Depr\u00e1, M. C., Sartori, R. B., Dias, R. R., & Zepka, L. Q. (2019). Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries. In Current Opinion in Food Science<\/em> (Vol. 25, pp. 1\u20137). Elsevier Ltd. https:\/\/doi.org\/10.1016\/j.cofs.2018.12.003<\/p>\n

Klein, B., Thewes, F. R., Rog\u00e9rio de Oliveira, A., Brackmann, A., Barin, J. S., Cichoski, A. J., & Wagner, R. (2019). Development of dispersive solvent extraction method to determine the chemical composition of apple peel wax. Food Research International<\/em>, 116<\/em>, 611\u2013619. https:\/\/doi.org\/10.1016\/j.foodres.2018.08.080<\/p>\n

Manzoni Maroneze, M., Jacob-Lopes, E., Queiroz Zepka, L., Roca, M., & P\u00e9rez-G\u00e1lvez, A. (2019). Esterified carotenoids as new food components in cyanobacteria. Food Chemistry<\/em>, 287<\/em>, 295\u2013302. https:\/\/doi.org\/10.1016\/j.foodchem.2019.02.102<\/p>\n

Maroneze, M. M., Depr\u00e1, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2019). Artificial lighting strategies in photobioreactors for bioenergy production by Scenedesmus obliquus CPCC05. SN Applied Sciences<\/em>, 1<\/em>(12), 1\u201312. https:\/\/doi.org\/10.1007\/s42452-019-1761-0<\/p>\n

Maroneze, M. M., Zepka, L. Q., Lopes, E. J., P\u00e9rez-G\u00e1lvez, A., & Roca, M. (2019). Chlorophyll oxidative metabolism during the phototrophic and heterotrophic growth of Scenedesmus obliquus. Antioxidants<\/em>, 8<\/em>(12). https:\/\/doi.org\/10.3390\/antiox8120600<\/p>\n

Maurer, L. H., Cazarin, C. B. B., Quatrin, A., Minuzzi, N. M., Costa, E. L., Morari, J., Velloso, L. A., Leal, R. F., Rodrigues, E., Bochi, V. C., J\u00fanior, M. R. M., & Emanuelli, T. (2019). Grape peel powder promotes intestinal barrier homeostasis in acute TNBS-colitis: A major role for dietary fiber and fiber-bound polyphenols. Food Research International<\/em>, 123<\/em>, 425\u2013439. https:\/\/doi.org\/10.1016\/j.foodres.2019.04.068<\/p>\n

Meireles dos Santos, A., Meireles dos Santos, A., Basso Sartori, R., Reck, N., Queiroz Zepka, L., & Jacob Lopes, E. (2019). Biorremedia\u00e7\u00e3o de efluente cervejeiro por phormidium autumnale em biorreatores multifuncionais Brewery effluent bioremediation by phormidium autumnale in multifunctional bioreactors. In Brazilian Journal of Animal and Environmental Research Braz. J. Anim. Environ. Res<\/em> (Vol. 2, Issue 3). https:\/\/www.brazilianjournals.com\/index.php\/BJAER\/article\/view\/1908<\/p>\n

Metz, V. G., Segat, H. J., Dias, V. T., Barcelos, R. C. S., Maurer, L. H., Stiebe, J., Emanuelli, T., Burger, M. E., & Pase, C. S. (2019). Omega-3 decreases D1 and D2 receptors expression in the prefrontal cortex and prevents amphetamine-induced conditioned place preference in rats. Journal of Nutritional Biochemistry<\/em>, 67<\/em>, 182\u2013189. https:\/\/doi.org\/10.1016\/j.jnutbio.2019.02.007<\/p>\n

Moro, A. B., Pires, C. C., da Silva, L. P., Dias, A. M. O., Sim\u00f5es, R. R., Pilecco, V. M., Mello, R. de O., & de Aguiar, L. K. (2019). Prediction of lamb body composition using in vivo bioimpedance analysis. Meat Science<\/em>, 150<\/em>, 1\u20136. https:\/\/doi.org\/10.1016\/j.meatsci.2018.09.013<\/p>\n

Nascimento, K., Copetti, P. M., Fernandes, A., Klein, B., Foga\u00e7a, A., Zepka, L. Q., Wagner, R., Ourique, A. F., Sagrillo, M. R., & da Silva, J. E. P. (2019). Phytochemical analysis and evaluation of the antioxidant and antiproliferative effects of Tucum\u00e3 oil nanocapsules in breast adenocarcinoma cells (MCF-7). Natural Product Research<\/em>. https:\/\/doi.org\/10.1080\/14786419.2019.1648460<\/p>\n

Olivier Bernardi, A., Santos da Silva, T., Stefanello, A., Valle Garcia, M., Parussolo, G., Prestes Dornelles, R. C., & Venturini Copetti, M. (2019). Sensitivity of food spoilage fungi to a smoke generator sanitizer. International Journal of Food Microbiology<\/em>, 289<\/em>, 72\u201376. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.09.004<\/p>\n

Parussolo, G., Bernardi, A. O., Garcia, M. V., Stefanello, A., Silva, T. dos S., & Copetti, M. V. (2019). Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil. LWT<\/em>, 108<\/em>, 190\u2013198. https:\/\/doi.org\/10.1016\/j.lwt.2019.03.073<\/p>\n

Parussolo, G., Oliveira, M. S., Garcia, M. V., Bernardi, A. O., Lemos, J. G., Stefanello, A., Mallmann, C. A., & Copetti, M. V. (2019). Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami. Food Microbiology<\/em>, 83<\/em>, 134\u2013140. https:\/\/doi.org\/10.1016\/j.fm.2019.05.007<\/p>\n

Pinton, M. B., Correa, L. P., Facchi, M. M. X., Heck, R. T., Le\u00e3es, Y. S. V., Cichoski, A. J., Lorenzo, J. M., dos Santos, M., Pollonio, M. A. R., & Campagnol, P. C. B. (2019). Ultrasound: A new approach to reduce phosphate content of meat emulsions. Meat Science<\/em>, 152<\/em>, 88\u201395. https:\/\/doi.org\/10.1016\/j.meatsci.2019.02.010<\/p>\n

Poletto, G., Fonseca, B. de S., Raddatz, G. C., Wagner, R., Lopes, E. J., Barin, J. S., Flores, E. M. de M., & Menezes, C. R. de. (2019). Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying. Ciencia Rural<\/em>, 49<\/em>(2). https:\/\/doi.org\/10.1590\/0103-8478cr20180729<\/p>\n

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