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Bastianello

Showing results (351-360 of 427) with videos related to

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Meat Science|July 7, 2023
Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausagesBibiana Alves Dos Santos, Andrine Menna da Fontoura, Leticia Pereira Correa, et al.
Meat Science|March 6, 2019
Ultrasound: A new approach to reduce phosphate content of meat emulsionsMariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi, et al.
Meat Science|December 12, 2018
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausagesSuelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro, et al.
Steroids|December 21, 2023
Purinergic signaling influences the neuroinflammatory outcomes of a testosterone-derived synthetic in female rats: Resistance training protective effects on brain healthAline da Silva Pereira, Nathieli Bianchin Bottari, Jelson Norberto Nauderer, et al.
International Journal of Food Microbiology|May 15, 2019
Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chillingAlexandre José Cichoski, Diego Rafael Martins Flores, Cristiano Ragagnin De Menezes, et al.
Journal of the Science of Food and Agriculture|November 17, 2025
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacerPamela Cristiele Oliveira Trindade, Bibiana Alves Dos Santos, Géssica Hollweg, et al.
Ultrasonics Sonochemistry|May 11, 2020
Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausagesLarissa de Lima Alves, Jossiê Zamperetti Donadel, Dirceu Rodrigues Athayde, et al.
Endoscopy|January 14, 2016
Comparison between different colon cleansing products for screening colonoscopy. A noninferiority trial in population-based screening programs in ItalyManuel Zorzi, Flavio Valiante, Bastianello Germanà, et al.
Foods (Basel, Switzerland)|July 14, 2023
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory PropertiesMarcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, et al.
Ultrasonics Sonochemistry|December 31, 2020
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadellaAlexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, et al.
Pageof 43

Showing results (351-360 of 427) with videos related to

Sort By:
Pageof 43
Meat Science|July 7, 2023
Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausagesBibiana Alves Dos Santos, Andrine Menna da Fontoura, Leticia Pereira Correa, et al.
Meat Science|March 6, 2019
Ultrasound: A new approach to reduce phosphate content of meat emulsionsMariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi, et al.
Meat Science|December 12, 2018
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausagesSuelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro, et al.
Steroids|December 21, 2023
Purinergic signaling influences the neuroinflammatory outcomes of a testosterone-derived synthetic in female rats: Resistance training protective effects on brain healthAline da Silva Pereira, Nathieli Bianchin Bottari, Jelson Norberto Nauderer, et al.
International Journal of Food Microbiology|May 15, 2019
Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chillingAlexandre José Cichoski, Diego Rafael Martins Flores, Cristiano Ragagnin De Menezes, et al.
Journal of the Science of Food and Agriculture|November 17, 2025
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacerPamela Cristiele Oliveira Trindade, Bibiana Alves Dos Santos, Géssica Hollweg, et al.
Ultrasonics Sonochemistry|May 11, 2020
Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausagesLarissa de Lima Alves, Jossiê Zamperetti Donadel, Dirceu Rodrigues Athayde, et al.
Endoscopy|January 14, 2016
Comparison between different colon cleansing products for screening colonoscopy. A noninferiority trial in population-based screening programs in ItalyManuel Zorzi, Flavio Valiante, Bastianello Germanà, et al.
Foods (Basel, Switzerland)|July 14, 2023
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory PropertiesMarcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, et al.
Ultrasonics Sonochemistry|December 31, 2020
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadellaAlexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, et al.
Pageof 43