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Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Journal of food science, 2024-06, Vol.89 (6), p.3148-3166

2024

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Recent Advances on Nanomaterials to COVID‐19 Management: A Systematic Review on Antiviral/Virucidal Agents and Mechanisms of SARS‐CoV‐2 Inhibition/Inactivation

Global challenges, 2021-05, Vol.5 (5), p.2000115-n/a

2021

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Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Comprehensive reviews in food science and food safety, 2020-11, Vol.19 (6), p.3774-3801

2020

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Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

Journal of the science of food and agriculture, 2019-07, Vol.99 (9), p.4474-4481

2019

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Enalapril and treadmill running reduce adiposity, but only the latter causes adipose tissue browning in mice

Journal of cellular physiology, 2021-02, Vol.236 (2), p.900-910

2021

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Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

Comprehensive reviews in food science and food safety, 2020-09, Vol.19 (5), p.2657-2676

2020

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Safety of Plastic Food Packaging: The Challenges about Non-Intentionally Added Substances (NIAS) Discovery, Identification and Risk Assessment

Polymers, 2021-06, Vol.13 (13), p.2077

2021

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Antimicrobial Resistance Gene Detection Methods for Bacteria in Animal-Based Foods: A Brief Review of Highlights and Advantages

Microorganisms (Basel), 2021-04, Vol.9 (5), p.923

2021

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Type three secretion system in Salmonella Typhimurium: the key to infection

Genes & Genomics, 2020, 42(5), , pp.495-506

2020

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What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Foods, 2022-02, Vol.11 (3), p.434

2022

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Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Food science & nutrition, 2019-04, Vol.7 (4), p.1328-1336

2019

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Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Food science & nutrition, 2015-05, Vol.3 (3), p.172-178

2015

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Phenotypic and Genotypic Eligible Methods for Salmonella Typhimurium Source Tracking

Frontiers in microbiology, 2017-12, Vol.8, p.2587-2587

2017

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What are the potential strategies to achieve potentially more healthful meat products?

International journal of food science & technology, 2021-12, Vol.56 (12), p.6157-6170

2021

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Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design

Scientific reports, 2024-02, Vol.14 (1), p.4810-4810, Article 4810

2024

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Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis

Marine drugs, 2021-06, Vol.19 (7), p.374

2021

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Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

PloS one, 2018-05, Vol.13 (5), p.e0196665-e0196665

2018

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A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

Scientific reports, 2022-04, Vol.12 (1), p.5630-5630, Article 5630

2022

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Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

International journal of food science & technology, 2022-03, Vol.57 (3), p.1621-1629

2022

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A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Antioxidants, 2021-08, Vol.10 (9), p.1332

2021

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Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

Frontiers in microbiology, 2020-04, Vol.11, p.591-591

2020

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Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies

Journal of sensory studies, 2021-04, Vol.36 (2), p.n/a

2021

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Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Journal of food science, 2017-04, Vol.82 (4), p.1028-1036

2017

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Worldwide Epidemiology of Salmonella Serovars in Animal-Based Foods: a Meta-analysis

Applied and environmental microbiology, 2019-07, Vol.85 (14)

2019

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Partial sodium replacement in tilapia steak without loss of acceptability

Food science and technology international, 2015-06, Vol.21 (4), p.295-305

2015

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Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Recent Advances on Nanomaterials to COVID‐19 Management: A Systematic Review on Antiviral/Virucidal Agents and Mechanisms of SARS‐CoV‐2 Inhibition/Inactivation

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

Enalapril and treadmill running reduce adiposity, but only the latter causes adipose tissue browning in mice

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

Safety of Plastic Food Packaging: The Challenges about Non-Intentionally Added Substances (NIAS) Discovery, Identification and Risk Assessment

Antimicrobial Resistance Gene Detection Methods for Bacteria in Animal-Based Foods: A Brief Review of Highlights and Advantages

Type three secretion system in Salmonella Typhimurium: the key to infection

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Phenotypic and Genotypic Eligible Methods for Salmonella Typhimurium Source Tracking

What are the potential strategies to achieve potentially more healthful meat products?

Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design

Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Worldwide Epidemiology of Salmonella Serovars in Animal-Based Foods: a Meta-analysis

Partial sodium replacement in tilapia steak without loss of acceptability

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