Aurora Cittadini

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

José M. Lorenzo, Aurora Cittadini, Roberto Bermúdez et al. · Food Control · 2015 · 118 citations

Food Chemistry, Biomanufacturing, Biochemistry +8

Metallic-based salt substitutes to reduce sodium content in meat products

Mirian Pateiro, Paulo ES Munekata, Aurora Cittadini et al. · Current Opinion in Food Science · 2020 · 98 citations

Metallic-based Salt Substitutes, Meat Science, Meat Quality +1

Physicochemical properties of foal meat as affected by cooking methods

José M. Lorenzo, Aurora Cittadini, Paulo E. S. Munekata et al. · Meat Science · 2015 · 77 citations

Food Chemistry, Nutrition, Food Physic +6

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

Aurora Cittadini, Rubén Domínguez, Belén Gómez et al. · Journal of Food Science and Technology · 2019 · 61 citations · Full text

Food Chemistry, Environmental Engineering, Other Chloride Salts +2

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

Danila Foggiaro, Rubén Domínguez, Mirian Pateiro et al. · Foods · 2022 · 33 citations · Full text

Food Colloid, Nutrition, Biopolymer Gel +15