Tiago Luís Barretto

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Tiago Luís Barretto, Marise Aparecida Rodrigues Pollonio, Javier Telis‐Romero et al. · Meat Science · 2018 · 108 citations · Full text

Food Physic, Food Engineering, Ultrasound Application +4

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

Tiago Luís Barretto, Elisa Rafaela Bonádio Bellucci, Róger Darros Barbosa et al. · Meat Science · 2020 · 56 citations · Full text

Food Analysis, Sensory Properties, Food Engineering +5

Technological and diffusion properties in the wet salting of beef assisted by ultrasound

Marcio Augusto Ribeiro Sanches, Patrícia Maria Onofre Colombo Silva, Tiago Luís Barretto et al. · LWT · 2021 · 41 citations · Full text

Agricultural Economics, Diffusion Properties, Food Engineering +6

Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

Tiago Luís Barretto, Marcio Augusto Ribeiro Sanches, Mirian Pateiro et al. · Food Reviews International · 2022 · 30 citations

Food Chemistry, Recent Advances, Meat Salting +15

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

Elisa Rafaela Bonádio Bellucci, Tiago Luís Barretto, José M. Lorenzo et al. · Scientia Agricola · 2020 · 16 citations · Full text

Engineering, Food Analysis, Frozen Brazilian Sausage +16