Marise Aparecida Rodrigues Pollonio

Functional emulsion gels as pork back fat replacers in Bologna sausage

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio et al. · Food Structure · 2019 · 192 citations

Food Colloid, Food Engineering, Food Processing +6

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

Claudia Nakamura Horita, Marcelo Antônio Morgano, Renata M.S. Celeghini et al. · Meat Science · 2011 · 188 citations

Food Chemistry, Sodium Chloride, Reduced-fat Mortadella +7

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Adriano G. Cruz, José A.F. Faria, Marise Aparecida Rodrigues Pollonio et al. · Trends in Food Science & Technology · 2011 · 171 citations

Food Choice, Nutrition, Public Health Benefits +8

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

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Claudia Nakamura Horita, Vanessa Cristina Messias, Marcelo Antônio Morgano et al. · Food Research International · 2014 · 149 citations