Juliana Cristina Baldin

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Juliana Cristina Baldin, Euder Cesar Michelin, Yana Jorge Polizer Rocha et al. · Meat Science · 2016 · 133 citations · Full text

Food Mycology, Biotechnology, Natural Dye +4

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Larissa Tátero Carvalho, Manoela Alves Pires, Juliana Cristina Baldin et al. · Meat Science · 2018 · 75 citations · Full text

Nutrition, Hydrated Wheat Fiber, Body Composition +9

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 · 62 citations

Meat Packaging, Sodium Reduction, Food Microstructure +8

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

Juliana Cristina Baldin, Paulo E. S. Munekata, Euder Cesar Michelin et al. · Food Research International · 2018 · 38 citations

Mortadella Sausage, Storage Stability, Myrciaria Cauliflora +5

The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Manoela Alves Pires, Paulo E. S. Munekata, Nilda Doris Montes Villanueva et al. · Journal of Food Quality · 2017 · 37 citations · Full text

Nutrition, Food Analysis, Green Tea Extracts +17