Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages von Paschoa, João L F, Ávila, Patrícia F, da Costa, Gilmar F, Ribeiro, Ana Paula B, Grimaldi, Renato, da Cunha, Rosiane L, Pollonio, Marise A R, Goldbeck, Rosana

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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties von Cruz, Adriano G., Faria, José A.F., Pollonio, Marise A.R., Bolini, Helena M.A., Celeghini, Renata M.S., Granato, Daniel, Shah, Nagendra P.

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Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? von Dos Santos, Bibiana A., Campagnol, Paulo C. B., da Cruz, Adriano G., Morgano, Marcelo A., Wagner, Roger, Pollonio, Marise A. R.

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Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat von Nachtigall, Fabiane M., Vidal, Vitor A. S., Pyarasani, Radha D., Domínguez, Rubén, Lorenzo, José M., Pollonio, Marise A. R., Santos, Leonardo S.

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effects of processing and packaging parameters on the occurrence of sulphide black in canned meat von Dantas, Fiorella B. H, Dantas, Sílvia T, Moitinho, Daisy, Albers, Carolina C. M, Pollonio, Marise A. R

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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review von Munekata, Paulo E. S., Pateiro, Mirian, Domínguez, Rubén, Pollonio, Marise A. R., Sepúlveda, Néstor, Andres, Silvina Cecilia, Reyes, Jorge, Santos, Eva María, Lorenzo, José M.

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Adding lysine and yeast extract improves sensory properties of low sodium salted meat von 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.

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Physical properties of emulsion gels formulated with sonicated soy protein isolate von Paglarini, Camila S., Martini, Silvana, Pollonio, Marise A. R.

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Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life von Vidal, Vitor A.S., Bernardinelli, Oigres Daniel, Paglarini, Camila S., Sabadini, Edvaldo, Pollonio, Marise A.R.

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Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat von Vidal, Vitor A.S., Paglarini, Camila S., Freitas, Mônica Q., Coimbra, Lorena O., Esmerino, Erick A., Pollonio, Marise A.R., Cruz, Adriano G.

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Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage von Paglarini, Camila S., Vidal, Vitor A.S., Neri-Numa, Iramaia A., Pastore, Glaucia M., Pollonio, Marise A.R.

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Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella von 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.

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Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties von 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.

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Comparison of rapid techniques for classification of ground meat von 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.

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Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology von 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.

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Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach von Vidal, Vitor A. S., Paglarini, Camila S., Santos, José R., Pollonio, Marise A. R.

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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages von 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.

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Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps von Silva Vidal, Vitor Andre, De Souza Paglarini, Camila, Ferreira, Alef, Dos Santos, José Roberto, Pollonio, Marise A. R

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Substitution effects of NaCl by KCl and CaCl 2 on Lipolysis of Salted Meat von Nachtigall, Fabiane M, Vidal, Vitor A S, Pyarasani, Radha D, Domínguez, Rubén, Lorenzo, José M, Pollonio, Marise A R, Santos, Leonardo S

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Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat von Nachtigall, Fabiane M, Silva Vidal, Vitor Andre, Pyarasani, Radha D, Domínguez, Rubén, Lorenzo, Jose Miguel, Pollonio, Marise A. R, Santos, Leonardo S

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