Concepedia

Sausage Formulation

Sausage Formulation is a method within the domain of meat product formulation that specifies the systematic composition and optimization of raw materials, additives, and processing parameters to achieve desired sensory, nutritional, and textural properties in sausage products.

850

Publications

43.4K

Citations

2.7K

Authors

649

Institutions

Publications per year

2017–2026

326

Parents

Publications

850

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

Ubonrat Siripatrawan, Suparat Noipha · Food Hydrocolloids · 2011 · 393 citations

, , +16

Antioxidant and antimicrobial effects of garlic in chicken sausage

Khalid Ibrahim Sallam, Makoto Ishioroshi, Kunihiko Samejima · LWT · 2004 · 373 citations · Full text

, , +14

Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

, , +12

Utilization of cereal and fruit fibres in low fat dry fermented sausages

Rubén Domínguez, Magdalena Gálvez, Carmen Casás et al. · Meat Science · 2002 · 325 citations

, , +13

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 251 citations

, , +17

1–5 of 850

Authors

2.7K

  1. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    21 publications · 1.9K citations

    20

    h-index

  2. MA
    Marise Aparecida Rodrigues Pollonio

    Universidade Estadual de Campinas (UNICAMP), Brazil

    18 publications · 1.3K citations

    18

    h-index

  3. IA
    Icíar Astiasarán

    Universidad de Navarra, Spain

    19 publications · 1.5K citations

    17

    h-index

  4. JF
    Juana Fernández‐López

    Universitat de Miguel Hernández d'Elx, Spain

    16 publications · 1.3K citations

    16

    h-index

  5. JÁ
    José Ángel Pérez‐Álvarez

    Universitat de Miguel Hernández d'Elx, Spain

    16 publications · 1.3K citations

    16

    h-index

1–5 of 2.7K

Institutions

649

  1. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    22 h-index

    82 publications

    6.1K citations

  2. Universidad de Navarra

    Pamplona, Spain

    17 h-index

    76 publications

    5.7K citations

  3. Universidade Federal de Santa Maria

    Santa Maria, Brazil

    16 h-index

    71 publications

    4.6K citations

  4. Universidade de São Paulo

    São Paulo, Brazil

    15 h-index

    61 publications

    3.7K citations

  5. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    15 h-index

    54 publications

    4.7K citations

  6. Konkuk University

    Seoul, South Korea

    14 h-index

    94 publications

    4.1K citations

  7. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    14 h-index

    58 publications

    3.7K citations

  8. Nanjing Agricultural University

    Nanjing, China

    14 h-index

    78 publications

    3.6K citations

1–8 of 649

Venues

  1. Meat Science

    229 publications · 17.4K citations

    81

    h-index

  2. LWT

    61 publications · 3.4K citations

    37

    h-index

  3. Journal of Food Science

    JFS · 54 publications · 2.1K citations

    28

    h-index

  4. Food Control

    24 publications · 1.3K citations

    21

    h-index

  5. Food Chemistry

    24 publications · 1.4K citations

    20

    h-index

1–5