Marcelo Antônio Morgano

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

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

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

Soybean yield and quality a function oflime and gypsum applications

Eduardo Fávero Caires, Susana Churka Blum, Fernando José Garbuio et al. · Scientia Agricola · 2006 · 84 citations · Full text

Engineering, Botany, Agricultural Economics +16