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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Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis by Lais Morilla Pereira, Fabiana Della Betta, Siluana Katia Tischer Seraglio, Mayara Schulz, Priscila Nehring, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa

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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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Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella by Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol

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Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products by Priscila Nehring, José Manuel Lorenzo, Raquel Guidetti Vendruscolo, Valcenir Júnior Mendes Furlan, Ana Carolina Mendes Dias Seibt, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Roger Wagner, Juliano Smaniotto Barin, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski

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