Alexandre José Cichoski

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Suelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro et al. · Meat Science · 2018 · 183 citations

Agriculture, Food Science, Nutritional Sciences +17

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare et al. · Meat Science · 2017 · 170 citations

Agriculture, Food Science, Nutritional Sciences +10

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo et al. · Meat Science · 2019 · 166 citations · Full text

Agriculture, Food Science, Nutrition +17

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Larissa Aparecida Agostinho dos Santos Alves, José M. Lorenzo, Carlos Antônio Alvarenga Gonçalves et al. · Meat Science · 2016 · 164 citations

Agriculture, Food Science, Nutritional Sciences +12

Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying

Graciele Lorenzoni Nunes, Mariana de Araújo Etchepare, Alexandre José Cichoski et al. · LWT · 2017 · 156 citations

Agriculture, Food Science, Microbiology +13