Renata M.S. Celeghini

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

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

Simone Santos Souza, Adriano G. Cruz, Eduardo Henrique Miranda Walter et al. · Food Chemistry · 2010 · 159 citations

Food Chemistry, Nutrition, Food Authenticity +11

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Adriano G. Cruz, W.F. Castro, J.A.F. Faria et al. · Food Research International · 2013 · 121 citations · Full text

Shelf Life, Biomanufacturing, Food Packaging +10

Extraction and Quantitative HPLC Analysis of Coumarin in Hydroalcoholic Extracts of Mikania glomerata Spreng: ("guaco") Leaves

Renata M.S. Celeghini, Janete Harumi Yariwake Vilegas, Fernando Mauro Lanças · Journal of the Brazilian Chemical Society · 2001 · 109 citations · Full text

Medicine, Herbal Medicine, Bioanalysis +12