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Vitor Mathias Muneratto
Tiago Carregari Polachini

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Critical Reviews in Food Science and Nutrition|June 24, 2026
Making table olives more sustainable: processing methods and green intensifying technologiesVitor Mathias Muneratto, Tiago Carregari Polachini
Critical Reviews in Food Science and Nutrition|March 8, 2022
Clean-label techno-functional ingredients for baking products - a reviewTiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread qualityTiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, et al.
Ultrasonics Sonochemistry|September 5, 2020
Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effectsTiago Carregari Polachini, Isabel Hernando, Antonio Mulet, et al.
Meat Science|February 24, 2024
Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon productionMarcio Augusto Ribeiro-Sanches, Maria Júlia Neves Martins, André Luiz Borges-Machado, et al.
Foods (Basel, Switzerland)|November 13, 2025
The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable SourcesCleberyanne da Silva Carvalho, Gabriela Xavier Ojoli, Mariana Grecco Paco, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|June 24, 2026
Making table olives more sustainable: processing methods and green intensifying technologiesVitor Mathias Muneratto, Tiago Carregari Polachini
Critical Reviews in Food Science and Nutrition|March 8, 2022
Clean-label techno-functional ingredients for baking products - a reviewTiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread qualityTiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, et al.
Ultrasonics Sonochemistry|September 5, 2020
Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effectsTiago Carregari Polachini, Isabel Hernando, Antonio Mulet, et al.
Meat Science|February 24, 2024
Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon productionMarcio Augusto Ribeiro-Sanches, Maria Júlia Neves Martins, André Luiz Borges-Machado, et al.
Foods (Basel, Switzerland)|November 13, 2025
The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable SourcesCleberyanne da Silva Carvalho, Gabriela Xavier Ojoli, Mariana Grecco Paco, et al.
Pageof 1