Silvino Sasso Robalo

Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions

Yasmim Sena Vaz Leães, Mariana Basso Pinton, Cleuza Terezinha de Aguiar Rosa et al. · Ultrasonics Sonochemistry · 2019 · 47 citations · Full text

Agriculture, Food Science, Food Processing +16

Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

Victória Perceval Soares, Mariane Bittencourt Fagundes, Daniela Rigo Guerra et al. · Food Research International · 2020 · 47 citations

Agriculture, Food Science, Food Analysis +16

Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract

Jéssica Righi da Rosa, Grazielle Castagna Cezimbra Weis, Karine Inês Bolson Moro et al. · LWT · 2021 · 45 citations

Agriculture, Food Science, Pharmaceutical Analysis +15

Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes

Mariane Bittencourt Fagundes, Cristiano Augusto Ballus, Victória Perceval Soares et al. · Food Research International · 2020 · 39 citations

Agriculture, Food Science, Food Analysis +16

Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus

Naiara Hennig Neuenfeldt, Carla Andressa Almeida Farias, Renius de Oliveira Mello et al. · LWT · 2021 · 39 citations · Full text

Life Sciences, Food Science, Microbiology +15