Claudia Nakamura Horita

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

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

The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

Claudia Nakamura Horita, Angela M. Farías-Campomanes, Taís de Souza Barbosa et al. · Food Research International · 2016 · 100 citations

Food Analysis, Sensory Properties, Phytochemical +2

Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products

Claudia Nakamura Horita, Rafaela C. Baptista, Magdevis Y.R. Caturla et al. · Trends in Food Science & Technology · 2017 · 100 citations

Meat Packaging, Microbiological Quality, Food Packaging +10

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

Claudia Nakamura Horita, Erick A. Esmerino, Vitor André Silva Vidal et al. · Meat Science · 2017 · 42 citations

Food Chemistry, Polarized Projective Mapping, Food Authentication +10