Augusto Aloísio Benevenuto Júnior

Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

Samira Reis Coelho, Ítalo Abreu Lima, Maurílio Lopes Martins et al. · LWT · 2018 · 43 citations

Dry-fermented Sausage, Biomanufacturing, Food Fermentation +8

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams

Marielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues et al. · Meat Science · 2019 · 38 citations

Salt Concentration, Meat Packaging, Food Analysis +9

Relationship between the Porcine Stress Syndrome gene and pork quality traits of F2 pigs resulting from divergent crosses

Guilherme de Oliveira Band, Simone Eliza Facioni Guimarães, Paulo Sávio Lopes et al. · Genetics and Molecular Biology · 2005 · 33 citations · Full text

Genetics, Genomics, Meat Quality +21

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Marielle Maria de Oliveira Paula, Juliana Resende Gonçalves Silva, Karoliny Lamas De Oliveira et al. · Ciência Rural · 2019 · 26 citations · Full text

Nutrition, Novel Food, Food Analysis +19

Efficacy of ozone in the microbiological disinfection of maize grains

Joel Guimarães de Brito Júnior, L. R. D. Faroni, Paulo Roberto Cecon et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 2018 · 25 citations · Full text

Engineering, Air Quality, Plant Pathology +19