Mariana Basso Pinton

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 et al. · Current Opinion in Food Science · 2020 · 95 citations

Engineering, Bioenergy, Sustainable Food System +16

Ultrasound: A new approach to reduce phosphate content of meat emulsions

Mariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi et al. · Meat Science · 2019 · 94 citations

Food Colloid, Phosphate Content, Biomanufacturing +9

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

Vitor André Silva Vidal, João Paulo Biachi, Camila de Souza Paglarini et al. · Meat Science · 2019 · 86 citations

Meat Packaging, Suitable Stability, Efficient Design +8

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

Rosane Teresinha Heck, Bruna Nichelle Lucas, Daniele Jorge Paiva Dos Santos et al. · Meat Science · 2018 · 53 citations

Food Chemistry, Green-extraction Techniques, Chia Oil Microparticles +8

Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions

Yasmim Sena Vaz Leães, Mariana Basso Pinton, Cleuza Terezinha de Aguiar Rosa et al. · Ultrasonics Sonochemistry · 2019 · 46 citations · Full text

Engineering, Ultrasound Bath, Nacl Reduction +18