日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

以水合豌豆蛋白作为脂肪替代品重新配制的罐装肉酱的理化、流变、感官、微生物和氧化特性

期刊:Journal of the Science of Food and Agriculture
影响因子:3.5
doi:10.1002/jsfa.70331
Trindade, Pamela Cristiele Oliveira; Dos Santos, Bibiana Alves; Hollweg, Géssica; Padilha, Milena; Fracari, Priscila Rossato; Rosa, Sarita Correa; Cichoski, Alexandre José; Lorenzo, José Manuel; de Matos, Paulo Ricardo; Vargas-Ramella, Márcio; Campagnol, Paulo Cezar Bastianello
微生物学
发表日期：2026
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Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast

超声波解冻优化作为一种提高慢冻鸡胸肉品质的新策略

期刊:Foods
影响因子:5.1
doi:10.3390/foods14193446
Santos, Suelen Priscila; Robalo, Silvino Sasso; Voss, Monica; Casarin, Bianca Campos; Dos Santos, Bibiana Alves; de Oliveira Mello, Renius; Barin, Juliano Smanioto; de Menezes, Cristiano Ragagnin; Campagnol, Paulo Cezar Bastianello; Cichoski, Alexandre José
Chicken
发表日期：2025
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Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella

脉冲光处理对切片意大利香肠颜色、氧化稳定性和单核细胞增生李斯特菌种群的影响

期刊:Foods
影响因子:4.7
doi:10.3390/foods13182976
Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves Dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi, Paulo Cezar Bastianello Campagnol
微生物学
细胞生物学
单核细胞
发表日期：2024
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Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

超声波辅助浸渍后橄榄果渣油的生物活性潜力增加

期刊:Foods
影响因子:4.7
doi:10.3390/foods12112157
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus
发表日期：2023
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Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

用车前草纤维凝胶和亚麻籽油-车前草纤维混合物替代萨拉米香肠中的动物脂肪：对工艺、营养、氧化和感官特性的影响

期刊:Foods
影响因子:4.7
doi:10.3390/foods12132439
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves Dos Santos
信号转导
发表日期：2023
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Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

覆盆子提取物作为提高富含 Omega-3 脂肪酸的猪肉汉堡氧化稳定性的策略

期刊:Foods
影响因子:4.7
doi:10.3390/foods12081631
Adrieni Santos de Oliveira, Bibiana Alves Dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto, Paulo Cezar Bastian
信号转导
发表日期：2023
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