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Barretto, Tiago Luís
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1

Recent advances in the application of ultrasound to meat an..:

Barretto, Tiago Luis ; Sanches, Marcio Augusto Ribeiro ; Pateiro, Mirian...
Food Reviews International.  39 (2022)  7 - p. 4529-4544 , 2022
Link: https://doi.org/10.1080/..
 
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2

Improving salt diffusion by ultrasound application during w..:

Sanches, Marcio Augusto Ribeiro ; Lapinskas, Nicholas Matheus ; Barretto, Tiago Luis..
Journal of Food Process Engineering.  46 (2022)  6 - p. , 2022
Link: https://doi.org/10.1111/..
 
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3

Technological and diffusion properties in the wet salting o..:

Sanches, Marcio Augusto Ribeiro ; Colombo Silva, Patrícia Maria Onofre ; Barretto, Tiago Luis...
LWT.  149 (2021)  - p. 112036 , 2021
Link: https://doi.org/10.1016/..
 
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4

Natural colorants improved the physicochemical and sensoria..:

Bellucci, Elisa Rafaela Bonadio ; Barretto, Tiago Luís ; Rodriguez, José Manuel Lorenzo...
Scientia Agricola.  78 (2021)  3 - p. , 2021
Link: https://doi.org/10.1590/..
 
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5

Impact of ultrasound and potassium chloride on the physicoc..:

Barretto, Tiago Luis ; Bellucci, Elisa Rafaela Bonadio ; Barbosa, Roger Darros...
Meat Science.  165 (2020)  - p. 108130 , 2020
Link: https://doi.org/10.1016/..
 
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6

Water sorption isotherms of cooked hams as affected by temp..:

BARRETTO, Tiago Luis ; POLACHINI, Tiago Carregari ; BARRETTO, Andrea Carla da Silva.
Food Science and Technology.  39 (2019)  3 - p. 677-683 , 2019
Link: https://doi.org/10.1590/..
 
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7

Improving sensory acceptance and physicochemical properties..:

Barretto, Tiago Luis ; Pollonio, Marise Aparecida Rodrigues ; Telis-Romero, Javier.
Meat Science.  145 (2018)  - p. 55-62 , 2018
Link: https://doi.org/10.1016/..
 
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8

Natural colorants improved the physicochemical and sensoria..:

Bonadio Bellucci, Elisa Rafaela ; Barretto, Tiago Luis ; Lorenzo Rodriguez, Jose Manuel...
Scientia Agricola.  , 2021
Link: http://hdl.handle.net/11..
 
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9

Natural colorants improved the physicochemical and sensoria..:

Bellucci, Elisa Rafaela Bonadio ; Barretto, Tiago Luís ; Rodriguez, José Manuel Lorenzo...
https://www.revistas.usp.br/sa/article/view/183479/170041.  , 2021
Link: https://www.revistas.usp..
 
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10

Water sorption isotherms of cooked hams as affected by temp..:

Barretto, Tiago Luis ; Polachini, Tiago Carregari ; Barretto, Andrea Carla Da Silva.
Food Science and Technology.  , 2019
Link: http://hdl.handle.net/11..
 
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11

Water sorption isotherms of cooked hams as affected by temp..:

BARRETTO, Tiago Luis ; POLACHINI, Tiago Carregari ; BARRETTO, Andrea Carla da Silva.
10.1590/fst.04218.  , 2019
Link: http://www.scielo.br/sci..
 
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12

Ultrassom e redução de sódio em presunto cozido:

Barretto, Tiago Luis
http://hdl.handle.net/11449/183451.  , 2019
Link: http://hdl.handle.net/11..
 
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13

Improving sensory acceptance and physicochemical properties..:

Barretto, Tiago Luis ; Pollonio, Marise Aparecida Rodrigues ; Telis-Romero, Javier.
Meat Science.  , 2018
Link: http://hdl.handle.net/11..
 
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14

Water sorption isotherms of cooked hams as affected by temp..:

BARRETTO, Tiago Luis ; POLACHINI, Tiago Carregari ; BARRETTO, Andrea Carla da Silva.
10.1590/fst.04218.  , 2018
Link: http://www.scielo.br/sci..
 
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15

Water sorption isotherms of cooked hams as affected by temp..:

Barretto, Tiago Luis ; Polachini, Tiago Carregari ; Barretto, Andrea Carla Da Silva.
Food Science and Technology.  , 2018
Link: http://hdl.handle.net/11..
 
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