Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Additional filters

Article Language

Species

Sex

Age

Other

Search Results

8 results

Filters applied: . Clear all
Results are displayed in a computed author sort order. The Publication Date timeline is not available.
Page 1
Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami.
de Lima Alves L, Stefanello da Silva M, Martins Flores DR, Rodrigues Athayde D, Roggia Ruviaro A, da Silva Brum D, Fagundes Batista VS, de Oliveira Mello R, Ragagnin de Menezes C, Bastianello Campagnol PC, Wagner R, Smanioto Barin J, Cichoski AJ. de Lima Alves L, et al. Among authors: bastianello campagnol pc. Food Res Int. 2018 Apr;106:363-373. doi: 10.1016/j.foodres.2017.12.074. Epub 2017 Dec 27. Food Res Int. 2018. PMID: 29579936
Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes.
Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Bittencourt Fagundes M, et al. Among authors: bastianello campagnol pc. Food Res Int. 2020 Nov;137:109593. doi: 10.1016/j.foodres.2020.109593. Epub 2020 Jul 27. Food Res Int. 2020. PMID: 33233197 Free article.
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.
Pérez-Santaescolástica C, Carballo J, Fulladosa E, Munekata PES, Bastianello Campagnol PC, Gómez B, Lorenzo JM. Pérez-Santaescolástica C, et al. Among authors: bastianello campagnol pc. Food Res Int. 2019 Feb;116:49-56. doi: 10.1016/j.foodres.2018.12.039. Epub 2018 Dec 26. Food Res Int. 2019. PMID: 30716972 No abstract available.
Main animal fat replacers for the manufacture of healthy processed meat products.
Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Domínguez R, et al. Among authors: bastianello campagnol pc. Crit Rev Food Sci Nutr. 2024;64(9):2513-2532. doi: 10.1080/10408398.2022.2124397. Epub 2022 Sep 19. Crit Rev Food Sci Nutr. 2024. PMID: 36123812 Review.
Active edible coatings and films with Mediterranean herbs to improve food shelf-life.
Pérez-Santaescolástica C, Munekata PES, Feng X, Liu Y, Bastianello Campagnol PC, Lorenzo JM. Pérez-Santaescolástica C, et al. Among authors: bastianello campagnol pc. Crit Rev Food Sci Nutr. 2022;62(9):2391-2403. doi: 10.1080/10408398.2020.1853036. Epub 2020 Nov 30. Crit Rev Food Sci Nutr. 2022. PMID: 33251820 Review.
Application of oligosaccharides in meat processing and preservation.
Echegaray N, Yegin S, Kumar M, Hassoun A, Bastianello Campagnol PC, Lorenzo JM. Echegaray N, et al. Among authors: bastianello campagnol pc. Crit Rev Food Sci Nutr. 2023;63(31):10947-10958. doi: 10.1080/10408398.2022.2081963. Epub 2022 Jun 1. Crit Rev Food Sci Nutr. 2023. PMID: 35648076
Evaluation of Antioxidant and Antimicrobial Properties of Murtilla Leaves (Ugni molinae Turcz.) in Beef Patties: Effects on Quality Parameters and Shelf Life.
Velázquez L, Quiñones J, Martínez A, Pérez I, Velasquez C, Sepúlveda-Truan G, Díaz R, Bastianello Campagnol PC, Sepúlveda N. Velázquez L, et al. Among authors: bastianello campagnol pc. Foods. 2024 Dec 23;13(24):4174. doi: 10.3390/foods13244174. Foods. 2024. PMID: 39767116 Free PMC article.