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Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water.
Paula Rossi A, Lahis Kalschne D, Paula Iglikowski Byler A, Lisandro de Moraes Flores E, Donizeti Leite O, Dos Santos D, Smanioto Barin J, Canan C. Paula Rossi A, et al. Among authors: smanioto barin j. Ultrason Sonochem. 2021 Dec;80:105815. doi: 10.1016/j.ultsonch.2021.105815. Epub 2021 Oct 29. Ultrason Sonochem. 2021. PMID: 34736115 Free PMC article.
Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.
Sena Vaz Leães Y, Basso Pinton M, Terezinha de Aguiar Rosa C, Sasso Robalo S, Wagner R, Ragagnin de Menezes C, Smanioto Barin J, Cezar Bastianello Campagnol P, José Cichoski A. Sena Vaz Leães Y, et al. Among authors: smanioto barin j. Ultrason Sonochem. 2020 Mar;61:104830. doi: 10.1016/j.ultsonch.2019.104830. Epub 2019 Oct 14. Ultrason Sonochem. 2020. PMID: 31670256 Free article.
Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami.
de Lima Alves L, Stefanello da Silva M, Martins Flores DR, Rodrigues Athayde D, Roggia Ruviaro A, da Silva Brum D, Fagundes Batista VS, de Oliveira Mello R, Ragagnin de Menezes C, Bastianello Campagnol PC, Wagner R, Smanioto Barin J, Cichoski AJ. de Lima Alves L, et al. Among authors: smanioto barin j. Food Res Int. 2018 Apr;106:363-373. doi: 10.1016/j.foodres.2017.12.074. Epub 2017 Dec 27. Food Res Int. 2018. PMID: 29579936
Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil.
Reis Ribeiro S, Klein B, Machado Ribeiro Q, Duarte Dos Santos I, Gomes Genro AL, de Freitas Ferreira D, Janner Hamann J, Smanioto Barin J, Cichoski AJ, Fronza D, Both V, Wagner R. Reis Ribeiro S, et al. Among authors: smanioto barin j. Food Res Int. 2020 Oct;136:109596. doi: 10.1016/j.foodres.2020.109596. Epub 2020 Aug 1. Food Res Int. 2020. PMID: 32846621 Free article.
Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes.
Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Bittencourt Fagundes M, et al. Among authors: smanioto barin j. Food Res Int. 2020 Nov;137:109593. doi: 10.1016/j.foodres.2020.109593. Epub 2020 Jul 27. Food Res Int. 2020. PMID: 33233197 Free article.
Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product.
Carine Raddatz G, Sonza Pinto V, Queiroz Zepka L, Smanioto Barin J, José Cichoski A, de Bona da Silva C, Lozano-Sánchez J, Gomes da Cruz A, Ragagnin de Menezes C. Carine Raddatz G, et al. Among authors: smanioto barin j. Food Res Int. 2022 Nov;161:111854. doi: 10.1016/j.foodres.2022.111854. Epub 2022 Aug 27. Food Res Int. 2022. PMID: 36192902 Free article.