Marcelo Antônio Morgano

Author

Instituto de Tecnologia de Alimentos ORCID

Also Known As

M A Morgano, M Morgano, M. A. Morgano, M. Morgano, M.A. Morgano, MARCELO ANTÔNIO MORGANO, MORGANO, Marcelo Antônio, Marcelo Antonio Morgano, Marcelo A Morgano, Marcelo A. Morgano

193

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

Instituto de Tecnologia de Alimentos Universidade Estadual de Campinas (UNICAMP)Universidade de São Paulo Instituto Adolfo Lutz Universidade Federal de Ouro Preto

About

Marcelo Antônio Morgano is an author at Instituto de Tecnologia de Alimentos specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	17	581
2	Health Sciences	16	20	933
3	Medicine	11	11	191
4	Education	1	1	28
5	Natural Sciences	1	1	35

Marcelo Antônio Morgano

Publications

2.5K

Citations

H-Index

Page 1

	Year	Citations
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, Meat Science Food ChemistrySodium ChlorideReduced-fat MortadellaFood AnalysisFood Biophysics	2011	188
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, Meat Science Food ChemistryDisodium GuanylateFood AnalysisDisodium InosinateMonosodium Glutamate	2013	150
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, Food Research International	2014	149
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, Meat Science Meat PackagingSuitable StabilityEfficient DesignSensory PropertiesFood Engineering	2019	86
Soybean yield and quality a function oflime and gypsum applications Eduardo Fávero Caires, Susana Churka Blum, Fernando José Garbuio, Scientia Agricola EngineeringBotanyAgricultural EconomicsSoybean YieldCrop Quality	2006	84
Inorganic Contaminants in Bee Pollen from Southeastern Brazil Marcelo Antônio Morgano, Márcia Cristina Teixeira Martins, Luana Cristina Rabonato, Journal of Agricultural and Food Chemistry	2010	82
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antônio Morgano, Meat Science Food ChemistryDisodium GuanylateFood AnalysisDisodium InosinateFood Technology	2010	80
A comprehensive investigation of the mineral composition of brazilian bee pollen: geographic and seasonal variations and contribution to human diet Marcelo Antônio Morgano, Márcia Cristina Teixeira Martins, Luana Cristina Rabonato, Journal of the Brazilian Chemical Society NutritionBiogeochemistryEngineeringMineral CompositionBotany	2012	77
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl Suelem Lima da Silva, José M. Lorenzo, Juliana Missio Machado, Meat Science Low-sodium Bologna-type SausagesAnimal NutritionFood AnalysisHigh LevelsSensory Properties	2019	65
Assessment of trace elements in fishes of Japanese foods marketed in São Paulo (Brazil) Marcelo Antônio Morgano, Luana Cristina Rabonato, Raquel Fernanda Milani, Food Control	2010	57

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