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Meat Science|July 22, 2020
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsionsMariana Basso Pinton, Bibiana Alves Dos Santos, Leticia Pereira Correa, et al.Foods (Basel, Switzerland)|June 10, 2022
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?Ana Leite, Rubén Domínguez, Lia Vasconcelos, et al.Drug Delivery and Translational Research|November 18, 2025
Formulation and evaluation of probucol-LCA nanoparticles for supressing oxidative stress-related retinal degenerationSusbin Raj Wagle, Alicia Brunet, Rebekah James, et al.Meat Science|July 14, 2020
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oilsRosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, 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.Echocardiography (Mount Kisco, N.Y.)|December 29, 2018
Usefulness of carotid ultrasonography in the assessment of coronary artery disease extension in patients undergoing exercise echocardiographyRaúl Franco-Gutiérrez, Alberto José Pérez-Pérez, Virginia Franco-Gutiérrez, et al.Journal of Gastrointestinal and Liver Diseases : JGLD|April 2, 2009
Complications related to endoscopic retrograde cholangiopancreatography: a comprehensive clinical reviewMatthew L Silviera, Mark J Seamon, Brian Porshinsky, 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.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.Pageof 18