Alexandre José Cichoski scite author profile

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Alexandre José Cichoski

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source

Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying

Application of electrolyzed water for improving pork meat quality

Olive leaves offer more than phenolic compounds – Fatty acids and mineral composition of varieties from Southern Brazil

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