Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine von Felicio, T.L., Esmerino, E.A., Vidal, V.A.S., Cappato, L.P., Garcia, R.K.A., Cavalcanti, R.N., Freitas, M.Q., Conte Junior, C.A., Padilha, M.C., Silva, M.C., Raices, R.S.L., Arellano, D.B., Bollini, H.M.A., Pollonio, M.A.R., Cruz, A.G.

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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide von Belsito, P.C., Ferreira, M.V.S., Cappato, L.P., Cavalcanti, R.N., Vidal, V.A.S., Pimentel, T.C., Esmerino, E.A., Balthazar, C.F., Neto, R.P.C., Tavares, M.I.B., Zacarchenco, P.B., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Pastore, G.M., Pollonio, M.A.R., Cruz, A.G.

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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas von Santos, B.A., Pollonio, M.A.R., Cruz, A.G., Messias, V.C., Monteiro, R.A., Oliveira, T.L.C., Faria, J.A.F., Freitas, M.Q., Bolini, H.M.A.

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Cheese. What is its contribution to the sodium intake of Brazilians? von Felicio, T.L., Esmerino, E.A., Cruz, A.G., Nogueira, L.C., Raices, R.S.L., Deliza, R., Bolini, H.M.A., Pollonio, M.A.R.

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Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts von Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., Pollonio, M.A.R.

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Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride von Horita, C.N., Morgano, M.A., Celeghini, R.M.S., Pollonio, M.A.R.

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Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel von Dos Santos, B.A., Bastianello Campagnol, P.C., da Cruz, A.G., Galvão, M.T.E.L., Monteiro, R.A., Wagner, R., Pollonio, M.A.R.

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The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life von Horita, C.N., Farías-Campomanes, A.M., Barbosa, T.S., Esmerino, E.A., da Cruz, A. Gomes, Bolini, H.M.A., Meireles, M.A.A., Pollonio, M.A.R.

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Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel von Horita, C.N., Esmerino, E.A., Vidal, V.A.S., Farah, J.S., Amaral, G.V., Bolini, H.M.A., Cruz, A.G., Pollonio, M.A.R.

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Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride von Gomes, A.P., Cruz, A.G., Cadena, R.S., Celeghini, R.M.S., Faria, J.A.F., Bolini, H.M.A., Pollonio, M.A.R., Granato, D.

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Calcium and sodium chloride influence in the chicken breast qualitative parameters von Novello, D, Marques, A, Toneto, E.R.L, Pollonio, M.A.R

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