Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages by Camila Ramos Pinto Sampaio, Fabiane Hamerski, Rosemary Hoffmann Ribani

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Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils by Kenan Tanilgan, M Musa Özcanb, Ahmet Ünverb

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Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in <i>Salmonella</i> Typhimurium by Yhan S. Mutz, Denes K. A. Rosario, Vinicius S. Castro, Patricia C. Bernardes, Vania M. F. Paschoalin, Carlos A. Conte-Junior

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A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin by Denes K. A. Rosario, Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, Carlos A. Conte-Junior

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Early Weaning Possibly Increases the Activity of Lipogenic and Adipogenic Pathways in Intramuscular Adipose Tissue of Nellore Calves by Ariane Enara Pedro, Juliana Akamine Torrecilhas, Rodrigo Nazaré Santos Torres, Germán Darío Ramírez-Zamudio, Welder Angelo Baldassini, Luis Artur Loyola Chardulo, Rogério Abdallah Curi, Gustavo Henrique Russo, Juliane Arielly Napolitano, Gustavo Lucas Bezerra Tinoco, Thiago Barcaça Mariano, Jordana Luiza Caixeta, Philipe Moriel, Guilherme Luis Pereira

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