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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Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages by Mirian dos Santos, Wanessa Oliveira Ribeiro, Jamille de Sousa Monteiro, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio

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Perfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos submetidas a dois sistemas de manejo Fatty acids profile in meat from culling ewes of two breed sub... by Luis Fernando Vilani de Pelegrini, Cleber Cassol Pires, Gilberto Vilmar Kozloski, Nelcindo Nascimento Terra, Sueli Regina Baggio, Paulo Cezar Bastianello Campagnol, Diego Barcelos Galvani, Ricardo Monteiro Chequim

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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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Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products by Alessandra Roseline Vidal, Rogério Luis Cansian, Renius de Oliveira Mello, Ivo Mottin Demiate, Aniela Pinto Kempka, Rosa Cristina Prestes Dornelles, José Manuel Lorenzo Rodriguez, Paulo Cezar Bastianello Campagnol

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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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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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Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids by Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto, Paulo Cezar Bastianello Campagnol

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