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Paulo Cezar Bastianello Campagnol

Universidade Federal de Santa Maria

46H指数
188论文数
5.9K被引数
收录论文 94
发表时间
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Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparison基于实时超声技术的安格斯牛胴体性状预测：三年比较研究
errMeat Science
IF6.1
err2026-09-29
err0
PREAI
errVaz, Pedro Santos; Araujo, Jose Pedro; Campagnol, Paulo Cezar Bastianello; Camina, Mercedes; Mata, Fernando; Vargas-Ramella, Marcio
err分享
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Scale-dependent microwave heating of comminuted meat: Roles of pore structure and component interactions尺度依赖性微波加热对碎肉的影响：孔隙结构和组分相互作用的作用
errJournal of Food Engineering
IF5.8
err2026-08-18
err0
PREAI
errWenjin Gong; Xing Chen; Yuan Tao; Sijia Wang; Jian Hu; Xidong Jiao; Bowen Yan; Nana Zhang; Wei Chen; Paulo Cezar Bastianello Campagnol; Daming Fan
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Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery肉制品中油凝胶及相关的结构化脂质系统作为双功能配料：饱和脂肪替代和生物活性物质递送
errFoods
IF5.1
err2026-08-11
err0
errOAAI
errBibiana Alves dos Santos; Néstor Sepúlveda; John Quiñones; Márcio Vargas-Ramella; Julián Andrés Gómez-Salazar; Paulo Cezar Bastianello Campagnol
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Antioxidants in Plant-Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design植物基食品基质中的抗氧化剂：从构效关系和降解动力学到配方设计
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-07-28
err0
errOAAI
errMárcio Vargas-Ramella; Carmen Silvia Favaro-Trindade; Bárbara Miranda-Vilela; Mariana Estefanuto-Costa; Marina Franco-Brito; Bibiana Alves dos Santos; Paulo Cezar Bastianello Campagnol
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Nutritional, Oxidative, and Sensory Quality of Whiteleg (Penaeus vannamei) and Pink Shrimp (Penaeus paulensis) From Different Production Systems During Frozen Storage不同生产系统下白对虾（Penaeus vannamei）和粉虾（Penaeus paulensis）在冷冻储存期间的营养、氧化和感官品质
errJournal of Food Science
IF3.4
err2026-06-18
err0
errOAAI
errSarita Correa Rosa; Milena Padilha; Bibiana Alves dos Santos; Pamela Cristiele Oliveira Trindade; Géssica Hollweg; Manoela Meira Balzan; Priscila Rossato Fracari; Alexandre José Cichoski; Roger Wagner; Natalia Fernandes Pereira; Giovanni Lemos de Mello; Márcio Vargas-Ramella; Paulo Cezar Bastianello Campagnol
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Dry-fractionated Amylaceous pea flour for phosphate reduction in mortadella: Technological, oxidative and sensory impacts during refrigerated storage干法分级处理的淀粉质豌豆粉用于 mortadella 中的磷酸盐减量：冷藏储存期间的技术、氧化和感官影响
errMeat Science
IF6.1
err2026-06-01
err0
PREAI
errHollweg, Gessica; Zuchetto, Jaqueline Graziela de Oliveira; Schu, Andressa Ines; dos Santos, Bibiana Alves; Jimenez, Maximiliano Segundo Escalona; Pedroso, Matheus Abraao Piovesan; Cichoski, Alexandre Jose; Rodriguez, Jose Manuel Lorenzo; de Oliveira, Viviani Ruffo; Campagnol, Paulo Cezar Bastianello
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Why do clean-label meat product research outcomes rarely translate into industrial implementation?为什么清洁标签肉类产品的研究成果很少转化为工业实施？
errMeat Science
IF6.1
err2026-06-01
err0
PREAI
errCampagnol, Paulo Cezar Bastianello
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Shrimp Shell Flour as a Multifunctional Ingredient in Fish-Based Emulsions: Effects on Composition; Oxidative Stability; and Sensory Acceptance虾壳粉作为鱼基乳液中的多功能成分：对组成、氧化稳定性和感官接受度的影响
errACS Food Science & Technology
IF2.8
err2026-04-28
err0
errOAAI
errSarita Corrêa Rosa; Milena Padilha; Priscila Rossato Fracari; Bibiana Alves dos Santos; Géssica Hollweg; Manoela Meira Balzan; Patricia Storch; Alexandre José Cichoski; Roger Wagner; Giovanni Lemos de Mello; Márcio Vargas Ramella; Paulo Cezar Bastianello Campagnol
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Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork batters迷迭香酚类物质和超声波的氧化还原调控影响熟猪肉糊中亚硝酸盐反应性、色素形成和氧化稳定性
errMeat Science
IF6.1
err2026-04-22
err0
errOAAI
errMarina da Silva; Bianca Campos Casarin; Jaqueline Graziela de Oliveira Zucheto; Cristiano Augusto Ballus; Cristiano Ragagnin De Menezes; Paulo Cezar Bastianello Campagnol; Renius De Oliveira Mello; Roger Wagner; Alexandre José Cichoski
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Protocol Proposal and Molecular Docking Mechanistic Elucidation of an Ecological Tanning Process for Fish Skin鱼皮生态鞣制工艺的方案提案及分子对接机制阐明
errProcesses
IF2.8
err2026-04-06
err0
errOAAI
errMarilia Inês Soares Ferrante; Juan Philippe-Teixeira; Kátia Kalko Schwarz; Daniel Pedro Willemann; Paulo Cezar Bastianello Campagnol; Márcio Vargas-Ramella
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Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-11-01
err0
errOAAI
errTrindade, Pamela Cristiele Oliveira; Dos Santos, Bibiana Alves; Hollweg, Gessica; Padilha, Milena; Fracari, Priscila Rossato; Rosa, Sarita Correa; Cichoski, Alexandre Jose; Lorenzo, Jose Manuel; de Matos, Paulo Ricardo; Vargas-ramella, Marcio; Campagnol, Paulo Cezar Bastianello
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Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast超声解冻优化作为一种新型策略以提高缓慢冷冻鸡胸肉的品质
errFOODS
IF5.1
err2025-10-08
err0
errOAAI
errSantos, Suelen Priscila; Robalo, Silvino Sasso; Voss, Monica; Casarin, Bianca Campos; dos Santos, Bibiana Alves; de Oliveira Mello, Renius; Barin, Juliano Smanioto; de Menezes, Cristiano Ragagnin; Campagnol, Paulo Cezar Bastianello; Cichoski, Alexandre Jose
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The Silent Revolution of Brewer’s Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy—A Review巴氏废料谷物静默革命：通过循环利用、资源回收和营养协同作用实现的肉类/食品创新——综述
errFoods 2025, Vol. 14, Page 3389
IF5.1
err2025-09-30
err0
errOAAI
errDaniela Tapia; John Quiñones; Ailin Martinez; Erika Millahual; Paulo Cezar Bastianello Campagnol; Néstor Sepúlveda; Rommy Diaz
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Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella脉冲光和jabuticaba果皮提取物可减少切成薄片的灰泥中的亚硝酸盐并提高其质量
errMEAT SCIENCE
IF6.1
err2025-06-01
err0
PREAI
errFracari, Priscila Rossato; Tomasevic, Igor; Massia, Ana Guimara; Laroque, Denise Adamoli; Balzan, Manoela Meira; dos Santos, Bibiana Alves; Cichoski, Alexandre Jose; Wagner, Roger; Carciofi, Bruno Augusto Matar; Campagnol, Paulo Cezar Bastianello
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Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella水解胶原蛋白，KCl和精氨酸: 减少脂肪和钠的成功策略，同时保持mortadella的物理化学，感官和保质期质量
errMEAT SCIENCE
IF6.1
err2025-05-01
err0
PREAI
errCorrea, Leticia Pereira; Pinton, Mariana Basso; dos Santos, Bibiana Alves; Morgano, Marcelo Antonio; Vargas-Ramella, Marcio; Cichoski, Alexandre Jose; Wagner, Roger; Campagnol, Paulo Cezar Bastianello
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Quality effects of sodium alginate coating cross-linked with CaCl2 on Mugil liza fillets during storage
errFOOD CONTROL
IF6.3
err2025-04-01
err0
PREAI
errVargas-Ramella, Marcio; da Silva, Debora; Dilarri, Guilherme; Zortea, Antonella Valentina Lazzari; Mendes, Carolina Rosai; Laurentino, Gabriel de Souza; Campagnol, Paulo Cezar Bastianello; de Oliveira, Aline Fernandes; da Silveira, Cristian Berto
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Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis
errMEAT SCIENCE
IF6.1
err2025-03-01
err1
PREAI
errJovanovichs, Marcos Roberto Casarin; dos Santos, Bibiana Alves; Monteiro, Camila Sant'Anna; Pedro, Douglas; Correa, Leticia Pereira; Cordeiro, Madison Willy Silva; Pinton, Mariana Basso; Cichoski, Alexandre Jose; Mallmann, Carlos Augusto; Wagner, Roger; Emanuelli, Tatiana; Campagnol, Paulo Cezar Bastianello
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Lipid Profile and Physicochemical Properties of Chorizo with Partial Replacement of Encapsulated Sacha Inchi Oil脂质谱和物理化学性质：部分替代包埋莎淇坚果油的 chorizo sausage
errACS FOOD SCIENCE & TECHNOLOGY
IF2.8
err2025-02-20
err0
PREAI
errMoreno-Vallejo, IG; Gudiño-Ramírez, PJ; Sosa-Morales, ME; Hernández-Carrión, M; Rodróguez-Cortina, A; Campagnol, PCB; Gómez-Salazar, JA
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Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers
errMEAT SCIENCE
IF6.1
err2025-01-01
err0
PREAI
errDa Silva, Rita D. C. S.; Camponogara, Juliana A.; Farias, Carla A. A.; Dos Reis, Andreara R.; dos Santos, Bibiana A.; Pinton, Mariana B.; Correa, Leticia P.; Campagnol, Paulo C. B.; Dantas, Gabrielle A.; Santos, Roberto C. V.; Ballus, Cristiano A.; Barcia, Milene T.
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Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder
errMEAT SCIENCE
IF6.1
err2024-10-01
err0
PREAI
errPinton, Mariana Basso; Lorenzo, Jose Manuel; dos Santos, Bibiana Alves; Correa, Leticia Pereira; Padilha, Milena; Trindade, Pamela Cristiele Oliveira; Cichoski, Alexandre Jose; Bermudez, Roberto; Purrinos, Laura; Campagnol, Paulo Cezar Bastianello
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研究方向

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合作学者
合作期刊
J
José M. Lorenzo
H 指数: 120 · 论文数: 1.2K
F
Francisco J. Barba
H 指数: 108 · 论文数: 991
A
Adriano G. Cruz
H 指数: 90 · 论文数: 613
J
José Ángel Pérez‐Álvarez
H 指数: 76 · 论文数: 387
P
Paulo E. S. Munekata
H 指数: 70 · 论文数: 255
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