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Silva A. F. C., . and Schimdt M. M., . and Scapin G., . and Prestes R. C., . and Ferreira S., . and da Rosa C. S., . Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage. pp. 1195-1202. ISSN MY2017050078
Kempka A. P., . and Rosa C. S., . and Demiate I. M., . and Vidal A. R., . and Kohn C. R., . and Almeida J. C., . and Mello R. O., . and Kubota E. H., . and Schmidt M. M., . and Prestes R. C., . Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound. pp. 653-659. ISSN 2231-7546
Kempka A. P., . and Honaiser T. C., . and Fagundes E., . and Prestes R. C., . Functional properties of soy protein isolate of crude and enzymatically hydrolysed at different times. pp. 2229-2236. ISSN 22317546
Pagliarini M. A., . and Frühauf M., . and Matiello J. A., . and Fachinello F., . and Kempka A. P., . and Prestes R. C., . Influence of the addition of pollen and brewers yeast on growth of Saccharomyces cerevisiae in honey-must. pp. 1288-1292. ISSN 22317546
Rosa C. S., . and Prestes R. C., . and Tessele K., . and Crauss M., . Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour. pp. 691-698. ISSN 22317546
Kubota E. H., . and Pellegrini L. G., . and Prestes R. C., . and Monego M. A., . and Roman S. S., . and Mello R. O., . Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics. pp. 2486-2496. ISSN 2231-7546
Dalla Nora F. M., . and Copetti C., . and Prestes R. C., . and Monteiro S. S, . and Nogara G., . and da Rosa C. S., . Natural antioxidant from Pequi (Caryocar brasiliense Camb.) peel in the production of sausage. pp. 1963-1970. ISSN 22317546
