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Application of oligosaccharides in meat processing and preservation.
Echegaray N, Yegin S, Kumar M, Hassoun A, Bastianello Campagnol PC, Lorenzo JM. Echegaray N, et al. Among authors: bastianello campagnol pc. Crit Rev Food Sci Nutr. 2023;63(31):10947-10958. doi: 10.1080/10408398.2022.2081963. Epub 2022 Jun 1. Crit Rev Food Sci Nutr. 2023. PMID: 35648076
Main animal fat replacers for the manufacture of healthy processed meat products.
Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Domínguez R, et al. Among authors: bastianello campagnol pc. Crit Rev Food Sci Nutr. 2024;64(9):2513-2532. doi: 10.1080/10408398.2022.2124397. Epub 2022 Sep 19. Crit Rev Food Sci Nutr. 2024. PMID: 36123812 Review.
Active edible coatings and films with Mediterranean herbs to improve food shelf-life.
Pérez-Santaescolástica C, Munekata PES, Feng X, Liu Y, Bastianello Campagnol PC, Lorenzo JM. Pérez-Santaescolástica C, et al. Among authors: bastianello campagnol pc. Crit Rev Food Sci Nutr. 2022;62(9):2391-2403. doi: 10.1080/10408398.2020.1853036. Epub 2020 Nov 30. Crit Rev Food Sci Nutr. 2022. PMID: 33251820 Review.
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.
Pérez-Santaescolástica C, Carballo J, Fulladosa E, Munekata PES, Bastianello Campagnol PC, Gómez B, Lorenzo JM. Pérez-Santaescolástica C, et al. Among authors: bastianello campagnol pc. Food Res Int. 2019 Feb;116:49-56. doi: 10.1016/j.foodres.2018.12.039. Epub 2018 Dec 26. Food Res Int. 2019. PMID: 30716972 No abstract available.
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: bastianello campagnol pc. 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
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: bastianello campagnol pc. 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.