Yasmim S V Leães

Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil.

D. Bertuol, T. Emanuelli, J. Barin, 2020, Food research international.

Ultrasound: A promising technology to improve the technological quality of meat emulsions.

J. Barin, R. Wagner, C. R. de Menezes, 2019, Meat science.

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.

R. Wagner, C. R. de Menezes, B. A. dos Santos, 2020, Ultrasonics sonochemistry.

Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products

J. Lorenzo, J. Barin, R. G. Vendruscolo, 2023, Food Chemistry Advances.