Methods for Physically Structuring Meat Analogs: Challenges and Perspectives by Angonese, Mariana, Sá, Amanda G. A., Emiliano Motta, Gabriel, de Oliveira, Débora, Di Luccio, Marco, Carciofi, Bruno A. M.

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Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents by Molognoni, Luciano, Daguer, Heitor, Motta, Gabriel Emiliano, Merlo, Thais Cardoso, Lindner, Juliano De Dea

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Microbial biotransformation of N-nitro-, C-nitro-, and C-nitrous-type mutagens by Lactobacillus delbrueckii subsp. bulgaricus in meat products by Molognoni, Luciano, Motta, Gabriel Emiliano, Daguer, Heitor, De Dea Lindner, Juliano

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Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant... by Angonese, Mariana, Motta, Gabriel Emiliano, Silva de Farias, Natália, Molognoni, Luciano, Daguer, Heitor, Brugnerotto, Patrícia, de Oliveira Costa, Ana Carolina, Olivera Müller, Carmen Maria

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Beyond the peel: Biorefinery approach of other banana residues as a springboard to achieve the United Nations’ sustainable development goals by Motta, Gabriel Emiliano, Angonese, Mariana, Ayala Valencia, Germán, Ferreira, Sandra Regina Salvador

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The potential of bacterial cultures to degrade the mutagen 2-methyl-1,4-dinitro-pyrrole in a processed meat model by Motta, Gabriel Emiliano, Molognoni, Luciano, Daguer, Heitor, Angonese, Mariana, da Silva Correa Lemos, Ana Lucia, Dafre, Alcir Luiz, De Dea Lindner, Juliano

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Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese by Baldissera, Ana Carolina, De Dea Lindner, Juliano, Motta, Gabriel Emiliano, Santos, Nataly Neves Oliveira, Galvão, Alessandro Cazonatto, Robazza, Weber da Silva

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