1. Adding lysine and yeast extract improves sensory properties of low sodium salted meat. (January 2020) Authors: Vidal, Vitor A.S.; Santana, Jaqueline B.; Paglarini, Camila S.; da Silva, Maria A.A.P.; Freitas, Mônica Q.; Esmerino, Erick A.; Cruz, Adriano G.; Pollonio, Marise A.R. Journal: Meat science Issue: Volume 159(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. (December 2020) Authors: Coimbra, Lorena O.; Vidal, Vitor A.S.; Silva, Ramon; Rocha, Ramon S.; Guimarães, Jonas T.; Balthazar, Celso F.; Pimentel, Tatiana C.; Silva, Marcia C.; Granato, Daniel; Freitas, Mônica Q.; Pollonio, Marise A.R.; Esmerino, Erick A.; Cruz, Adriano G. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparison of rapid techniques for classification of ground meat. (July 2019) Authors: Nolasco-Perez, Irene M.; Rocco, Luiz A.C.M.; Cruz-Tirado, Jam P.; Pollonio, Marise A.R.; Barbon, Sylvio; Barbon, Ana Paula A.C.; Barbin, Douglas F. Journal: Biosystems engineering Issue: Volume 183(2019) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage. (February 2023) Authors: Paglarini, Camila S.; Vidal, Vitor A.S.; Neri-Numa, Iramaia A.; Pastore, Glaucia M.; Pollonio, Marise A.R. Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. (February 2022) Authors: Auriema, Bruna E.; Correa, Fernando J.; Silva, Ramon; Soares, Paula Thaís S.; Lima, Aloizio L.; Vidal, Vitor André S.; Raices, Renata S.L.; Pollonio, Marise A.R.; Luchese, Rosa H.; Esmerino, Erick A.; Mathias, Simone P. Journal: Food research international Issue: Volume 152(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. (April 2015) Authors: dos Santos, Bibiana A.; Campagnol, Paulo C.B.; Cavalcanti, Rodrigo N.; Pacheco, Maria T.B.; Netto, Flávia M.; Motta, Eliana M.P.; Celeguini, Renata M.S.; Wagner, Roger; Pollonio, Marise A.R. Journal: Journal of food engineering Issue: Volume 151(2015:Apr.) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat. (March 2020) Authors: Vidal, Vitor A.S.; Paglarini, Camila S.; Freitas, Mônica Q.; Coimbra, Lorena O.; Esmerino, Erick A.; Pollonio, Marise A.R.; Cruz, Adriano G. Journal: Meat science Issue: Volume 161(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. (June 2019) Authors: Vidal, Vitor A.S.; Biachi, João P.; Paglarini, Camila S.; Pinton, Mariana B.; Campagnol, Paulo C.B.; Esmerino, Erick A.; da Cruz, Adriano G.; Morgano, Marcelo A.; Pollonio, Marise A.R. Journal: Meat science Issue: Volume 152(2019) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life. (November 2019) Authors: Vidal, Vitor A.S.; Bernardinelli, Oigres Daniel; Paglarini, Camila S.; Sabadini, Edvaldo; Pollonio, Marise A.R. Journal: Food research international Issue: Volume 125(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗