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 · 179 citations

Food Chemistry, Nutrition, Oleic Acid +8

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 · 169 citations

Pufa Ratio, Food Engineering, Healthy N +1

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 · 163 citations

Food Chemistry, Linseed Oils, Food Colloid +7

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 · 162 citations

Nutrition, Green Banana Flour, Animal Nutrition +9

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 · 152 citations