Search Results - Bibiana Alves dos Santos

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  1. 41
    The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

    The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami by Campagnol, Paulo Cezar Bastianello, Fries, Leadir Lucy Martins, Terra, Nelcindo Nascimento, Santos, Bibiana Alves dos, Furtado, Ariane Schmidt, Toneto, Edsom Roberto Lorenci, Campos, Rogério Manoel Lemes De

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  2. 42
    Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

    Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products by Heck, Rosane Teresinha, Lorenzo, José Manuel, Dos Santos, Bibiana Alves, Cichoski, Alexandre José, de Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello

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  3. 43
    Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs

    Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs by Pedro, Douglas, Lorenzo, José Manuel, Saldaña, Erick, Heck, Rosane Teresinha, Dos Santos, Bibiana Alves, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

    Published in Meat science
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  4. 44
    Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage

    Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage by dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Fagundes, Mariane Bittencourt, Wagner, Roger, Pollonio, Marise Aparecida Rodrigues

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  5. 45
    Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues

    Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues by Heck, Rosane Teresinha, da Rosa, Jordana Lima, Vendruscolo, Raquel Guidetti, Cichoski, Alexandre José, Meinhart, Adriana Dillenburg, Lorini, Alexandre, Paim, Bruna Trindade, Galli, Vanessa, Robalo, Silvino Sasso, Dos Santos, Bibiana Alves, de Pellegrin, Luis Fernando Vilani, de Menezes, Cristiano Ragagnin, Wagner, Roger, Campagnol, Paulo Cezar Bastianello

    Published in Meat science
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  6. 46
    WITHDRAWN: Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

    WITHDRAWN: Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers prod... by Heck, Rosane Teresinha, Ferreira, Daniele Freitas, Fagundes, Mariane Bittencourt, Santos, Bibiana Alves Dos, Cichoski, Alexandre José, Saldaña, Erick, Lorenzo, José Manuel, de Menezes, Cristiano Ragagnin, Wagner, Roger, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello

    Published in Meat science
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  7. 47
    Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability

    Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability by Lemos, Mahara Cezar, Drumm, Ticiane Dos Santos, dos Santos, Bibiana Alves, Correa, Leticia Pereira, Wagner, Roger, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

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  8. 48
    A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages

    A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages by Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves, Lorenzo, José Manuel, Cichoski, Alexandre José

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  9. 49
    Fructooligosaccharides as a fat replacer in fermented cooked sausages

    Fructooligosaccharides as a fat replacer in fermented cooked sausages by dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Pacheco, Maria Teresa Bertoldo, Pollonio, Marise Aparecida Rodrigues

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  10. 50
    Adding Blends of NaCl, KCl, and CaCl 2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

    Adding Blends of NaCl, KCl, and CaCl 2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life by dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Fagundes, Mariane Bittencourt, Wagner, Roger, Pollonio, Marise Aparecida Rodrigues

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  11. 51
    Adding Blends of NaCl, KCl, and Ca[Cl.sub.2] to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

    Adding Blends of NaCl, KCl, and Ca[Cl.sub.2] to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life by dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Fagundes, Mariane Bittencourt, Wagner, Roger, Pollonio, Marise Aparecida Rodrigues

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  12. 52
    The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

    The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content by Campagnol, Paulo Cezar Bastianello, Dos Santos, Bibiana Alves, Wagner, Roger, Terra, Nelcindo Nascimento, Pollonio, Marise Aparecida Rodrigues

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  13. 53
    Employment of fluid whey in the elaboration of mortadela/Emprego de soro de leite liquido na elaboracao de mortadela

    Employment of fluid whey in the elaboration of mortadela/Emprego de soro de leite liquido na elaboracao de mortadela by Terra, Nelcindo Nascimento, Fries, Leadir Lucy Martins, Milani, Liana Ines Guidolin, Richards, Neila Silvia Pereira dos Santos, Rezer, Ana Paula de Souza, Backes, Angela Maria, Beulch, Suen, dos Santos, Bibiana Alves

    Published in Ciência rural
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  14. 54
    Salame tipo italiano elaborado com culturas starters nativas

    Salame tipo italiano elaborado com culturas starters nativas by Cirolini, Andréia, Fries, Leadir Lucy Martins, Terra, Nelcindo Nascimento, Milani, Liana Inês Guidolin, Urnau, Diala, Santos, Bibiana Alves dos, Cervo, Giovanna Dotta, Rezer, Ana Paula de Souza

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  15. 55
    Emprego de soro de leite líquido na elaboração de mortadela Employment of fluid whey in the elaboration of mortadela

    Emprego de soro de leite líquido na elaboração de mortadela Employment of fluid whey in the elaboration of mortadela by Nelcindo Nascimento Terra, Leadir Lucy Martins Fries, Liana Inês Guidolin Milani, Neila Silvia Pereira dos Santos Richards, Ana Paula de Souza Rezer, Ângela Maria Backes, Suen Beulch, Bibiana Alves dos Santos

    Published in Ciência rural
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  16. 56
    Emprego de soro de leite líquido na elaboração de mortadela

    Emprego de soro de leite líquido na elaboração de mortadela by Terra, Nelcindo Nascimento, Fries, Leadir Lucy Martins, Milani, Liana Inês Guidolin, Richards, Neila Silvia Pereira dos Santos, Rezer, Ana Paula de Souza, Backes, Ângela Maria, Beulch, Suen, Santos, Bibiana Alves dos

    Published in Ciência rural
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  17. 57
    Employment of fluid whey in the elaboration of mortadela/Emprego de soro de leite liquido na elaboracao de mortadela

    Employment of fluid whey in the elaboration of mortadela/Emprego de soro de leite liquido na elaboracao de mortadela by Terra, Nelcindo Nascimento, Fries, Leadir Lucy Ma, Milani, Liana Ines Guidolin, Richards, Neila Silvia Pereira dos Santos, Rezer, Ana Paula de Souza, Backes, Angela Maria, Beulch, Suen, dos Santos, Bibiana Alves

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  18. 58
    Salame elaborado com Lactobacillus plantarum fermentado em meio de cultura de plasma suíno

    Salame elaborado com Lactobacillus plantarum fermentado em meio de cultura de plasma suíno by Campagnol, Paulo Cezar Bastianello, Fries, Leadir Lucy Martins, Terra, Nelcindo Nascimento, Santos, Bibiana Alves dos, Furtado, Ariane Schmidt

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  19. 59
    Epidemiology of rare diseases in Brazil: protocol of the Brazilian Rare Diseases Network (RARAS-BRDN)

    Epidemiology of rare diseases in Brazil: protocol of the Brazilian Rare Diseases Network (RARAS-BRDN) by Félix, Têmis Maria, de Oliveira, Bibiana Mello, Artifon, Milena, Carvalho, Isabelle, Bernardi, Filipe Andrade, Schwartz, Ida V D, Saute, Jonas A, Ferraz, Victor E F, Acosta, Angelina X, Sorte, Ney Boa, Alves, Domingos

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  20. 60
    Superstimulation with eCG prior to ovum pick-up improves follicular development and fertilization rate of cattle oocytes

    Superstimulation with eCG prior to ovum pick-up improves follicular development and fertilization rate of cattle oocytes by Ribas, Bibiana Noal, Missio, Daniele, Junior Roman, Isac, Neto, Normélio Alves, Claro, Izaias, dos Santos Brum, Daniela, Leivas, Fabio Gallas

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