Cichoski AJ - Search Results

1

Recent advances in the development of healthier meat products.

Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Campagnol PCB, et al. Among authors: cichoski aj. Adv Food Nutr Res. 2022;102:123-179. doi: 10.1016/bs.afnr.2022.04.009. Epub 2022 Aug 18. Adv Food Nutr Res. 2022. PMID: 36064292

2

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB. Alves LAADS, et al. Among authors: cichoski aj. Meat Sci. 2016 Nov;121:73-78. doi: 10.1016/j.meatsci.2016.06.001. Epub 2016 Jun 2. Meat Sci. 2016. PMID: 27288899

3

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB. Dos Santos Alves LAA, et al. Among authors: cichoski aj. Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5. Meat Sci. 2017. PMID: 27614180

4

Single step non-thermal cleaning/sanitation of knives used in meat industry with ultrasound.

Brasil CC, Barin JS, Jacob-Lopes E, Menezes CR, Zepka LQ, Wagner R, Campagnol PC, Cichoski AJ. Brasil CC, et al. Among authors: cichoski aj. Food Res Int. 2017 Jan;91:133-139. doi: 10.1016/j.foodres.2016.11.030. Epub 2016 Dec 5. Food Res Int. 2017. PMID: 28290317

5

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.

Campagnol PCB, Dos Santos BA, Lorenzo JM, Cichoski AJ. Campagnol PCB, et al. Among authors: cichoski aj. Food Sci Technol Int. 2017 Sep;23(6):471-479. doi: 10.1177/1082013217701859. Epub 2017 Mar 26. Food Sci Technol Int. 2017. PMID: 28345353

6

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: cichoski aj. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

7

Application of electrolyzed water for improving pork meat quality.

Athayde DR, Flores DRM, da Silva JS, Genro ALG, Silva MS, Klein B, Mello R, Campagnol PCB, Wagner R, de Menezes CR, Barin JS, Cichoski AJ. Athayde DR, et al. Among authors: cichoski aj. Food Res Int. 2017 Oct;100(Pt 1):757-763. doi: 10.1016/j.foodres.2017.08.009. Epub 2017 Aug 3. Food Res Int. 2017. PMID: 28873747

8

Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling.

Flores DRM, Brasil CCB, Campagnol PCB, Jacob-Lopes E, Zepka LQ, Wagner R, Menezes CR, Barin JS, Flores EMM, Cichoski AJ. Flores DRM, et al. Among authors: cichoski aj. Food Res Int. 2018 Jul;109:59-64. doi: 10.1016/j.foodres.2018.04.022. Epub 2018 Apr 14. Food Res Int. 2018. PMID: 29803488

9

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.

Heck RT, Lucas BN, Santos DJPD, Pinton MB, Fagundes MB, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: cichoski aj. Meat Sci. 2018 Dec;146:147-153. doi: 10.1016/j.meatsci.2018.08.009. Epub 2018 Aug 18. Meat Sci. 2018. PMID: 30145411

10

Ultrasound: A promising technology to improve the technological quality of meat emulsions.

Cichoski AJ, Silva MS, Leães YSV, Brasil CCB, de Menezes CR, Barin JS, Wagner R, Campagnol PCB. Cichoski AJ, et al. Meat Sci. 2019 Feb;148:150-155. doi: 10.1016/j.meatsci.2018.10.009. Epub 2018 Oct 11. Meat Sci. 2019. PMID: 30388479

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