Bibiana Alves dos Santos

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Larissa Aparecida Agostinho dos Santos Alves, José M. Lorenzo, Carlos Antônio Alvarenga Gonçalves et al. · Meat Science · 2016 · 162 citations

Nutrition, Green Banana Flour, Animal Nutrition +9

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marcelo Antônio Morgano et al. · Meat Science · 2013 · 150 citations

Food Chemistry, Disodium Guanylate, Food Analysis +6

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Adriano G. Cruz et al. · Food Research International · 2015 · 119 citations · Full text

Food Analysis, Free Listing, Low Sodium Dry +7

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Róger Wagner et al. · Meat Science · 2010 · 109 citations

Food Chemistry, Low Nacl Content, Fermented Sausages +8

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

Larissa Aparecida Agostinho dos Santos Alves, José M. Lorenzo, Carlos Antônio Alvarenga Gonçalves et al. · Meat Science · 2016 · 96 citations

Food Chemistry, Health Sciences, Food Composition +8