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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Metabolic status of crossbred Charolais × Nellore cows throughout the final third of gestation and lactation by John Lenon Klein, Sander Martinho Adams, Dari Celestino Alves Filho, Fabiana Moro Maidana, Ivan Luiz Brondani, Joziane Michelon Cocco, Rodrigo Soares Volpatto, Silvino Sasso Robalo

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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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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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