Dirceu Rodrigues Athayde

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

J. Barin, R. Wagner, Diego Rafael Martins Flores, 2017 .

Application of electrolyzed water for improving pork meat quality.

J. Barin, R. Wagner, C. R. de Menezes, 2017, Food research international.

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages.

J. Barin, R. Wagner, C. R. de Menezes, 2020, Ultrasonics sonochemistry.

Oxidative and Microbiological Profiles of Chicken Drumsticks Treated with Ultraviolet-C Radiation

M. Costa, J. S. Dugatto, J. Barin, 2015 .