Yasmim Sena Vaz Leães

Ultrasound: A new approach to reduce phosphate content of meat emulsions

Mariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi et al. · Meat Science · 2019 · 94 citations

Food Colloid, Phosphate Content, Biomanufacturing +9

Ultrasound: A promising technology to improve the technological quality of meat emulsions

Alexandre José Cichoski, Marianna Stefanello Silva, Yasmim Sena Vaz Leães et al. · Meat Science · 2018 · 79 citations

Engineering, Sonoelectrochemistry, Power Ultrasound +10

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 · 46 citations · Full text

Engineering, Ultrasound Bath, Nacl Reduction +18

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 · 45 citations

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