| Application of pulsed electric fields in meat and fish processing industries: An overview B Gómez, PES Munekata, M Gavahian, FJ Barba, FJ Martí-Quijal, ... Food research international 123, 95-105, 2019 | 224 | 2019 |
| Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers LAA dos Santos Alves, JM Lorenzo, CAA Gonçalves, BA Dos Santos, ... Meat science 121, 73-78, 2016 | 177 | 2016 |
| Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties? RT Heck, RG Vendruscolo, M de Araújo Etchepare, AJ Cichoski, ... Meat science 130, 16-25, 2017 | 171 | 2017 |
| Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages SL da Silva, JT Amaral, M Ribeiro, EE Sebastião, C Vargas, ... Meat science 149, 141-148, 2019 | 170 | 2019 |
| Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique R Domínguez, L Purriños, C Pérez-Santaescolástica, M Pateiro, FJ Barba, ... Food Analytical Methods 12, 1263-1284, 2019 | 165 | 2019 |
| Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl … BA dos Santos, PCB Campagnol, MA Morgano, MAR Pollonio Meat Science 96 (1), 509-513, 2014 | 164 | 2014 |
| Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile RT Heck, E Saldaña, JM Lorenzo, LP Correa, MB Fagundes, AJ Cichoski, ... Meat Science 156, 174-182, 2019 | 161 | 2019 |
| The effect of yeast extract addition on quality of fermented sausages at low NaCl content PCB Campagnol, BA dos Santos, R Wagner, NN Terra, MAR Pollonio Meat science 87 (3), 290-298, 2011 | 143 | 2011 |
| Healthy Spanish salchichón enriched with encapsulated n− 3 long chain fatty acids in konjac glucomannan matrix JM Lorenzo, PES Munekata, M Pateiro, PCB Campagnol, R Domínguez Food Research International 89, 289-295, 2016 | 131 | 2016 |
| Novel strategy for developing healthy meat products replacing saturated fat with oleogels M López-Pedrouso, JM Lorenzo, B Gullón, PCB Campagnol, D Franco Current Opinion in Food Science 40, 40-45, 2021 | 123 | 2021 |
| Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham S Ripollés, PCB Campagnol, M Armenteros, MC Aristoy, F Toldrá Meat science 89 (1), 58-64, 2011 | 119 | 2011 |
| Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel BA Dos Santos, PCB Campagnol, AG Da Cruz, M Galvão, RA Monteiro, ... Food Research International 76, 725-734, 2015 | 118 | 2015 |
| Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages PCB Campagnol, BA dos Santos, NN Terra, MAR Pollonio Meat Science 91 (3), 334-338, 2012 | 104 | 2012 |
| Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl LAA dos Santos Alves, JM Lorenzo, CAA Gonçalves, BA Dos Santos, ... Meat science 123, 50-56, 2017 | 98 | 2017 |
| Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage PL de Almeida, SN de Lima, LL Costa, CC de Oliveira, KA Damasceno, ... Meat Science 110, 9-14, 2015 | 98 | 2015 |
| Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl PCB Campagnol, BA dos Santos, MA Morgano, NN Terra, MAR Pollonio Meat science 87 (3), 239-243, 2011 | 98 | 2011 |
| Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages FAL de Carvalho, PES Munekata, M Pateiro, PCB Campagnol, ... Lwt 122, 109052, 2020 | 95 | 2020 |
| Ultrasound: A new approach to reduce phosphate content of meat emulsions MB Pinton, LP Correa, MMX Facchi, RT Heck, YSV Leães, AJ Cichoski, ... Meat Science 152, 88-95, 2019 | 87 | 2019 |
| Amorphous cellulose gel as a fat substitute in fermented sausages PCB Campagnol, BA dos Santos, R Wagner, NN Terra, MAR Pollonio Meat Science 90 (1), 36-42, 2012 | 87 | 2012 |
| Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview MB Pinton, BA dos Santos, JM Lorenzo, AJ Cichoski, CP Boeira, ... Current Opinion in Food Science 40, 1-5, 2021 | 82 | 2021 |
Marise A. Rodrigues PollonioProfessora da Faculdade de Engenharia de Alimentos - UNICAMPDirección de correo verificada de unicamp.br
