Juliano Smanioto Barin

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

Ana Paula Rossi, Daneysa Lahis Kalschne, Ana Paula Iglikowski Byler, 2021, Ultrasonics sonochemistry.

Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami.

R. Wagner, P. C. Bastianello Campagnol, A. Cichoski, 2017, Food research international.

Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes.

Daniel Assumpção Bertuol, R. Wagner, C. A. Ballus, 2020, Food research international.

Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil.

R. Wagner, B. Klein, A. Cichoski, 2020, Food research international.

Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.

R. Wagner, Cristiano Ragagnin de Menezes, Juliano Smanioto Barin, 2020, Ultrasonics sonochemistry.

Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product.

J. Lozano-Sánchez, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes, 2022, Food research international.