| Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride CN Horita, MA Morgano, RMS Celeghini, MAR Pollonio Meat science 89 (4), 426-433, 2011 | 236 | 2011 |
| Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties AG Cruz, JAF Faria, MAR Pollonio, HMA Bolini, RMS Celeghini, ... Trends in food science & technology 22 (6), 276-291, 2011 | 197 | 2011 |
| Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts CN Horita, VC Messias, MA Morgano, FM Hayakawa, MAR Pollonio Food research international 66, 29-35, 2014 | 175 | 2014 |
| 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 |
| Functional emulsion gels as pork back fat replacers in Bologna sausage C de Souza Paglarini, G de Figueiredo Furtado, AR Honorio, L Mokarzel, ... Food structure 20, 100105, 2019 | 149 | 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 |
| Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ... Food Chemistry 196, 628-637, 2016 | 139 | 2016 |
| Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions MHF Felisberto, MTEL Galvão, CSF Picone, RL Cunha, MAR Pollonio LWT-Food Science and Technology 60 (1), 148-155, 2015 | 136 | 2015 |
| Functional emulsion gels with potential application in meat products C de Souza Paglarini, G de Figueiredo Furtado, JP Biachi, VAS Vidal, ... Journal of Food Engineering 222, 29-37, 2018 | 129 | 2018 |
| Dietary fiber as fat substitute in emulsified and cooked meat model system M Schmiele, MCCN Mascarenhas, AC da Silva Barretto, MAR Pollonio LWT-Food Science and Technology 61 (1), 105-111, 2015 | 126 | 2015 |
| 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 | 117 | 2015 |
| Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride AP Gomes, AG Cruz, RS Cadena, RMS Celeghini, JAF Faria, HMA Bolini, ... Journal of Dairy Science 94 (6), 2701-2706, 2011 | 106 | 2011 |
| 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 |
| The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life CN Horita, AM Farías-Campomanes, TS Barbosa, EA Esmerino, ... Food Research International 84, 1-8, 2016 | 98 | 2016 |
| 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 |
| Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas BA Santos, MAR Pollonio, AG Cruz, VC Messias, RA Monteiro, ... Food Research International 54 (2), 1705-1711, 2013 | 95 | 2013 |
| Adding lysine and yeast extract improves sensory properties of low sodium salted meat VAS Vidal, JB Santana, CS Paglarini, MAAP da Silva, MQ Freitas, ... Meat Science 159, 107911, 2020 | 94 | 2020 |
| Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters C de Souza Paglarini, S Martini, MAR Pollonio Lwt 99, 453-459, 2019 | 93 | 2019 |
| Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction TL Barretto, MAR Pollonio, J Telis-Romero, AC da Silva Barretto Meat Science 145, 55-62, 2018 | 92 | 2018 |
| 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 | 88 | 2019 |
