Paulo Cezar Bastianello Campagnol

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Rubén Domínguez, Laura Purriños, C. Pérez-Santaescolástica et al. · Food Analytical Methods · 2019 · 208 citations

Agriculture, Food Science, Food Analysis +10

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

María López‐Pedrouso, José M. Lorenzo, Beatriz Gullón et al. · Current Opinion in Food Science · 2020 · 206 citations

Agriculture, Food Science, Nutritional Sciences +14

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Suelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro et al. · Meat Science · 2018 · 183 citations

Agriculture, Food Science, Nutritional Sciences +17

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare et al. · Meat Science · 2017 · 170 citations

Agriculture, Food Science, Nutritional Sciences +10

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo et al. · Meat Science · 2019 · 166 citations · Full text

Agriculture, Food Science, Nutrition +17