Dos Santos BA - Search Results

1

Is there a potential consumer market for low-sodium fermented sausages?

Dos Santos BA, Campagnol PC, da Cruz AG, Morgano MA, Wagner R, Pollonio MA. Dos Santos BA, et al. J Food Sci. 2015 May;80(5):S1093-9. doi: 10.1111/1750-3841.12847. Epub 2015 Mar 25. J Food Sci. 2015. PMID: 25808547

2

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.

Campagnol PC, dos Santos BA, Morgano MA, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: dos santos ba. Meat Sci. 2011 Mar;87(3):239-43. doi: 10.1016/j.meatsci.2010.10.018. Epub 2010 Oct 26. Meat Sci. 2011. PMID: 21067870

3

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

Campagnol PC, dos Santos BA, Wagner R, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: dos santos ba. Meat Sci. 2011 Mar;87(3):290-8. doi: 10.1016/j.meatsci.2010.11.005. Epub 2010 Nov 13. Meat Sci. 2011. PMID: 21123002

4

Amorphous cellulose gel as a fat substitute in fermented sausages.

Campagnol PC, dos Santos BA, Wagner R, Terra NN, Rodrigues Pollonio MA. Campagnol PC, et al. Among authors: dos santos ba. Meat Sci. 2012 Jan;90(1):36-42. doi: 10.1016/j.meatsci.2011.05.026. Epub 2011 Jun 6. Meat Sci. 2012. PMID: 21676551

5

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

Campagnol PC, dos Santos BA, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: dos santos ba. Meat Sci. 2012 Jul;91(3):334-8. doi: 10.1016/j.meatsci.2012.02.012. Epub 2012 Feb 18. Meat Sci. 2012. PMID: 22391056 Free article.

6

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

dos Santos BA, Campagnol PC, Morgano MA, Pollonio MA. dos Santos BA, et al. Meat Sci. 2014 Jan;96(1):509-13. doi: 10.1016/j.meatsci.2013.08.024. Epub 2013 Aug 17. Meat Sci. 2014. PMID: 24008059

7

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.

de Almeida PL, de Lima SN, Costa LL, de Oliveira CC, Damasceno KA, dos Santos BA, Campagnol PC. de Almeida PL, et al. Among authors: dos santos ba. Meat Sci. 2015 Dec;110:9-14. doi: 10.1016/j.meatsci.2015.06.012. Epub 2015 Jul 2. Meat Sci. 2015. PMID: 26156583

8

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB. Dos Santos Alves LAA, et al. Among authors: dos santos ba. Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5. Meat Sci. 2017. PMID: 27614180

9

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.

Campagnol PCB, Dos Santos BA, Lorenzo JM, Cichoski AJ. Campagnol PCB, et al. Among authors: dos santos ba. Food Sci Technol Int. 2017 Sep;23(6):471-479. doi: 10.1177/1082013217701859. Epub 2017 Mar 26. Food Sci Technol Int. 2017. PMID: 28345353

10

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1₂ during processing and storage.

Dos Santos BA, Campagnol PCB, Fagundes MB, Wagner R, Pollonio MAR. Dos Santos BA, et al. Food Res Int. 2015 Aug;74:306-314. doi: 10.1016/j.foodres.2015.04.042. Epub 2015 Apr 28. Food Res Int. 2015. PMID: 28411996

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