Bibiana Alves dos Santos

Author

Universidade Federal de Santa Maria ORCID

Also Known As

B.A. Dos Santos, B.A. Santos, BIBIANA ALVES DOS SANTOS, Bibiana A. Dos Santos, Bibiana A. dos Santos, Bibiana Alves Dos Santos, Bibiana Alves dos Santos, Bibiana Alves dos SANTOS, Bibiana Alves dos Santos, Bibiana Santos

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Santa Maria Universidade Estadual de Campinas (UNICAMP)Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro Instituto de Tecnologia de Alimentos Instituto Federal do Rio de Janeiro

About

Bibiana Alves dos Santos is an author at Universidade Federal de Santa Maria specializing in health sciences, food safety, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	24	1.5K
2	Engineering	3	3	187
3	Public Health	3	3	174
4	Medicine	2	2	59
5	Education	1	1	43

Bibiana Alves dos Santos

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
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, Meat Science NutritionGreen Banana FlourAnimal NutritionAlternative Protein SourceHealthier Bologna Type	2016	162
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, Meat Science Food ChemistryDisodium GuanylateFood AnalysisDisodium InosinateMonosodium Glutamate	2013	150
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, Food Research International Food AnalysisFree ListingLow Sodium DrySensory ScienceMeat Quality	2015	119
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, Meat Science Food ChemistryLow Nacl ContentFermented SausagesFood FermentationFood Analysis	2010	109
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, Meat Science Food ChemistryHealth SciencesFood CompositionFood AnalysisLiquid Smoke	2016	96
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview Mariana Basso Pinton, Bibiana Alves dos Santos, José M. Lorenzo, Current Opinion in Food Science EngineeringBioenergySustainable Food SystemGreen ChemistryAgricultural Economics	2020	95
Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage Patrícia Leal de Almeida, Silvério Nepomuceno de Lima, Luciene Lacerda Costa, Meat Science Food AnalysisJabuticaba Peel ExtractLipid OxidationFood MicrobiologyFood Preservation	2015	82
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antônio Morgano, Meat Science Food ChemistryDisodium GuanylateFood AnalysisDisodium InosinateFood Technology	2010	80
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas Bibiana Alves dos Santos, Marise Aparecida Rodrigues Pollonio, Adriano G. Cruz, Food Research International BiologySensory AttributesMicrobial SystematicsProjective MappingUltra-flash Profile	2013	79
Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose Miriam de Oliveira Faria, Tayssa Martins Cipriano, Adriano G. Cruz, Meat Science Food StructurePork SkinBologna-type SausagesFood QualityMeat Quality	2015	77

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