Nelcindo Nascimento Terra

Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit ( Actinidia deliciosa )

Marcela Bromberger Soquetta, Flávia Santi Stefanello, Katira da Mota Huerta et al. · Food Chemistry · 2015 · 111 citations

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Róger Wagner et al. · Meat Science · 2010 · 109 citations

Food Chemistry, Low Nacl Content, Fermented Sausages +8

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

Teresinha Marisa Bertol, R.M.L. Campos, Jorge Vitor Lüdke et al. · Meat Science · 2012 · 84 citations

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 et al. · Meat Science · 2010 · 80 citations

Food Chemistry, Disodium Guanylate, Food Analysis +3

Amorphous cellulose gel as a fat substitute in fermented sausages

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Róger Wagner et al. · Meat Science · 2011 · 72 citations

Food Chemistry, Fat Substitute, Biomanufacturing +7