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

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

Application of electrolyzed water for improving pork meat quality

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