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Marcelo Cristianini

Professor

University of Campinas

Brazil

Research Interests

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Professors in Food Science

Articles (20)

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2026

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2023

Collaborators (5)

Antonio Meirelles

Full professor

University of Campinas

BRAZIL

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Marise Pollonio

Associated Professor

University of Campinas

BRAZIL

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Ourania Gouseti

Associate Professor

Københavns Universitet

DENMARK

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Ariel Toledo Hijo

University of Campinas

BRAZIL

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Cinthia Baú Betim Cazarin

Assistant Professor

University of Campinas

BRAZIL

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Marcelo Cristianini

Research Interests

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Articles (20)

Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

Synergistic Interactions Between Bacteria-Derived Metabolites and Emerging Technologies for Meat Preservation

Modeling the protective effect of water activity of a meat emulsion matrix model on Listeria monocytogenes inactivation by high pressure processing

Application of thermally assisted high hydrostatic pressure to modify sorghum starch

Corrigendum to “High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities” [Food Chemistry 447 (2024) 138887/ FOCH_138887] (S0308814624005363), (10.1016/j.foodchem.2024.138887)

Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

Effect of temperature on dynamic and steady-state shear rheological properties of Jambolan (Syzygium cumini) pulp

High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities

Impact of Conservation Processes on the Lipid Profile and Immunological Factors IL-10 and TGF-β1 in Whey Separated from Discarded Human Milk

Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties

Modulating the techno-functional properties of quinoa (Chenopodium quinoa Wild) protein concentrate using high-pressure technologies and their impact on in vitro digestibility: A comparative study

Techno-functional properties and in vitro digestibility of ora-pro-nóbis flour and protein concentrate for assessing food application potential

High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications

Extraction of bioactive compounds from Peruvian purple corn cob (Zea Mays L.) by dynamic high pressure

Extraction of bioactive compounds from Peruvian purple corn cob by high isostatic pressure

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices

Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model

Effects of pasteurization and high-pressure processing on the fatty acids, triacylglycerol profile, Dornic acidity, and macronutrients in mature human milk

Food packaging for high-pressure thermal processing

List of contributors

Collaborators (5)

Antonio Meirelles

Marise Pollonio

Ourania Gouseti

Ariel Toledo Hijo

Cinthia Baú Betim Cazarin

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