Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture

por Bernardo, Yago Alves de Aguiar, do Rosario, Denes Kaic Alves, Conte-Junior, Carlos Adam
Publicado 2023

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions

por da Silva, Bruno Dutra, do Rosário, Denes Kaic Alves, Neto, Luiz Torres, Lelis, Carini Aparecida, Conte-Junior, Carlos Adam
Publicado 2023

Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review

por Monteiro, Maria Lúcia Guerra, Mutz, Yhan da Silva, Francisco, Karen de Abreu, do Rosário, Denes Kaic Alves, Conte-Junior, Carlos Adam
Publicado 2023

Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry

por Castro, Vinicius Silva, Mutz, Yhan da Silva, Rosario, Denes Kaic Alves, Cunha-Neto, Adelino, Figueiredo, Eduardo Eustáquio de Souza, Conte-Junior, Carlos Adam
Publicado 2020