Concepedia

Isabela Rodrigues dos Santos

IR

Statistics

Publications

2

Citations

103

H-Index

2

Active since

2017

Affiliations

Brf (Brazil)(Current)

Universidade de São Paulo

Isabela Rodrigues dos Santos is an author at Brf (Brazil) specializing in meat flavor, meat processing, and sensory evaluation.

ORCID

Publications per year

2017–2019

2

Publications

2

The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

Manoela Alves Pires, Paulo E. S. Munekata, Juliana Cristina Baldin et al. · Food Structure · 2017 · 63 citations

, , +14

Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Manoela Alves Pires, Isabela Rodrigues dos Santos, Julliane Carvalho Barros et al. · LWT · 2019 · 40 citations

, , +16

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