Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation Viabilidade de Staphylococcus xylosus na vida de prateleira de doce de leite... by Alexandre José Cichoski, Ana Paula Cansian, Marco Di Luccio

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Aspectos microbiológicos e físico-químicos da parte interna da paleta suína curada, maturada e fermentada durante a etapa de processamento e armazenamento Microbiological and physi... by Nelcindo Nascimento Terra, Alexandre José Cichoski, Renato João Sossela de Freitas

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Valores de nitrito e TBARS durante o processamento e armazenamento da paleta suína curada, maturada e fermentada by Nelcindo Nascimento Terra, Alexandre José Cichoski, Renato João Sossela de Freitas

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Nota científica: perfil bioquímico de ratos alimentados com iogurte contendo extrato de erva-mate (Ilex paraguariensis St. Hil) Scientific Note: biochemical profile of rats fed yog... by Franciele Taís Ril, Camila Ronsoni Loch, Alice Teresa Valduga, Sandra Manoela Dias Macedo, Alexandre José Cichoski

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Assessment of oxidation of leaves of Ilex paraguariensis (St. Hil) by Rochele Fernanda Molin, Alice Teresa Valduga, Marco Di Luccio, Nessana Dartora, Alexandre José Cichoski, Mônica Pistore, Elisandra Rigo

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Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing by DÉBORA P. DE MORAES, DANIELE F. FERREIRA, CARLA ANDRESSA A. FARIAS, PRISCILA NEHRING, MILENE T. BARCIA, ALEXANDRE JOSÉ CICHOSKI, JULIANO S. BARIN

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Composição química de folhas de oliveira (Olea europaea L.) da região de Caçapava do Sul, RS by Caroline Viegas Cavalheiro, Vandrisa Dellinghausen Rosso, Eloi Paulus, Alexandre José Cichoski, Roger Wagner, Cristiano Ragagnin de Menezes, Juliano Smanioto Barin

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INFLUÊNCIA DO POTENCIAL ANTIOXIDANTE DE EXTRATO DE ERVA-MATE (Ilex paraguariensis St. Hil) EM FRANGO ASSADO, ARMAZENADO E REAQUECIDO by Marineusa CAMEL, Marcela Geisa BECEGATTO, Alice Teresa VALDUGA, Alexandre José CICHOSKI, Geciane TONIAZZO, Eunice VALDUGA, Rogério Luis CANSIAN, Débora de OLIVEIRA

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Review: Enzymatic hydrolysates of fish by-products: technological advantages and bioactive properties by Silvino Sasso Robalo, Leila Picolli Da Silva, Cristiano Regagnin De Menezes, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski

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Microencapsulation of probiotics using sodium alginate by Mariana de Araújo Etchepare, Juliano Smanioto Barin, Alexandre José Cichoski, Eduardo Jacob-Lopes, Roger Wagner, Leadir Lucy Martins Fries, Cristiano Ragagnin de Menezes

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Determinação do teor de umidade em grãos empregando radiação micro-ondas by Matheus Rafael Raschen, Fernanda Bortoluzzi Lucion, Alexandre José Cichoski, Cristiano Ragagnin de Menezes, Roger Wagner, Eduardo Jacob Lopes, Leila Queiroz Zepka, Juliano Smanioto Barin

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Atividade antioxidante e antimicrobiana in vitro de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte In vitro antioxidant and antimicrobial properties of persimmon (Diospy... by Liana Inês Guidolin Milani, Nelcindo Nascimento Terra, Leadir Lucy Martins Fries, Alexandre José Cichoski, Ana Paula de Souza Rezer, Ângela Maria Backes, Carline Gass Parodia

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Oxygen introduction during extraction and the improvement of antioxidant activity of essential oils of basil, lemon and lemongrass by Daniele de Freitas Ferreira, Flávia Michelon Dalla Nora, Bruna Nichelle Lucas, Cristiano Ragagnin de Menezes, Alexandre José Cichoski, Sandro Rogério Giacomelli, Roger Wagner, Juliano Smanioto Barin

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Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying by Thaiane Marques da Silva, Juliano Smanioto Barin, Eduardo Jacob Lopes, Alexandre José Cichoski, Erico Marlon de Moraes Flores, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes

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Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers by Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol

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Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry by Priscila Nehring, José Manuel Lorenzo, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Bibiana Alves dos Santos, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski

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Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate by Mariana de Araújo Etchepare, Greice Carine Raddatz, Alexandre José Cichoski, Érico Marlon Moraes Flores, Juliano Smanioto Barin, Leila Queiroz Zepka, Eduardo Jacob-Lopes, Carlos Raimundo Ferreira Grosso, Cristiano Ragagnin de Menezes

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Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration by Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus

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Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties by Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Leticia Pereira Correa, Mariana Basso Pinton, Milena Padilha, Rafael Henrique Zanini Payeras, Sarita Correa Rosa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol

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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 by Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos

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