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Cristianini, Marcelo
129
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1
Modeling the protective effect of water activity of a meat ..:
Ferreira, Natália Brunna Moresco
;
Rodrigues, Maria Isabel
;
Cristianini, Marcelo
Food Control. 167 (2025) - p. 110751 , 2025
Link:
https://doi.org/10.1016/..
?
2
High pressure-assisted enzymatic hydrolysis potentiates the..:
de Carvalho Oliveira, Ludmilla
;
Martinez-Villaluenga, Cristina
;
Frias, Juana
...
Food Chemistry. 447 (2024) - p. 138887 , 2024
Link:
https://doi.org/10.1016/..
?
3
Corrigendum to "High pressure-assisted enzymatic hydrolysis..:
de Carvalho Oliveira, Ludmilla
;
Martinez-Villaluenga, Cristina
;
Frias, Juana
...
Food Chemistry. 448 (2024) - p. 139178 , 2024
Link:
https://doi.org/10.1016/..
?
4
Techno-functional properties and in vitro digestibility of ..:
Santos, Fabiana Helen
;
de Carvalho Oliveira, Ludmilla
;
Bakalis, Serafim
.
Journal of Food Measurement and Characterization. , 2024
Link:
https://doi.org/10.1007/..
?
5
Effect of temperature on dynamic and steady-state shear rhe..:
Costa, Bianca S. da
;
Leite, Thiago S.
;
Cristianini, Marcelo
.
Measurement: Food. 14 (2024) - p. 100156 , 2024
Link:
https://doi.org/10.1016/..
?
6
Effect of high pressure processing and water activity on pr..:
Ferreira, Natália Brunna Moresco
;
Rodrigues, Maria Isabel
;
Cristianini, Marcelo
International Journal of Food Microbiology. 401 (2023) - p. 110293 , 2023
Link:
https://doi.org/10.1016/..
?
7
Effects of pasteurization and high-pressure processing on t..:
Manin, Luciana Pelissari
;
Rydlewski, Adriela Albino
;
Pizzo, Jessica Santos
...
Journal of Food Composition and Analysis. 115 (2023) - p. 104918 , 2023
Link:
https://doi.org/10.1016/..
?
8
Analytical determination of tryptoquialanines A and B: Ensu..:
Éder de Vilhena Araújo
;
Souza Jesus, Francielly F.
;
Lederman Valente, Beatriz
...
Food Research International. 174 (2023) - p. 113607 , 2023
Link:
https://doi.org/10.1016/..
?
9
High-intensity ultrasound assisted-emulsification using ion..:
Toledo Hijo, Ariel A.C.
;
Silva, Eric Keven
;
Cristianini, Marcelo
.
Innovative Food Science & Emerging Technologies. 84 (2023) - p. 103301 , 2023
Link:
https://doi.org/10.1016/..
?
10
Effect of processing (cutter versus continuous emulsifier) ..:
do Nacimento, Renata
;
Vidal, Vitor Andre Silva
;
de Souza Paglarini, Camila
...
Journal of the Science of Food and Agriculture. 104 (2023) 2 - p. 1207-1212 , 2023
Link:
https://doi.org/10.1002/..
?
11
Techno-functional properties of coffee by-products are modi..:
Belmiro, Ricardo Henrique
;
Oliveira, Ludmilla de Carvalho
;
Tribst, Alline Artigiani Lima
.
LWT. 154 (2022) - p. 112601 , 2022
Link:
https://doi.org/10.1016/..
?
12
High‐pressure processing treatment of beef burgers: Effect ..:
Rey, María de los Ángeles
;
Rodriguez Racca, Anabel
;
Rossi Ribeiro, Luma
...
Journal of Food Science. 87 (2022) 6 - p. 2324-2336 , 2022
Link:
https://doi.org/10.1111/..
?
13
Synergetic Application of Ionic Liquids as New Naturally ba..:
Toledo Hijo, Ariel A. C.
;
Meirelles, Aureliano A. D.
;
Maximo, Guilherme J.
...
ACS Sustainable Chemistry & Engineering. 10 (2022) 46 - p. 15017-15024 , 2022
Link:
https://doi.org/10.1021/..
?
14
Influence of Refining and Conching Systems on Rheological a..:
Silveira, Paulo Túlio de Souza
;
Pedroso, Arali Cunha Aguiar
;
Muniz, Caetano Pedroso
..
Journal of Food Research. 11 (2022) 2 - p. 69 , 2022
Link:
https://doi.org/10.5539/..
?
15
Modification of coffee coproducts by-products by dynamic hi..:
Belmiro, Ricardo Henrique
;
Oliveira, Ludmilla de Carvalho
;
Geraldi, Marina Vilar
..
Innovative Food Science & Emerging Technologies. 68 (2021) - p. 102608 , 2021
Link:
https://doi.org/10.1016/..
1-15