Pollonio MA - 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. Among authors: pollonio ma. 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

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.

Vidal VAS, Biachi JP, Paglarini CS, Pinton MB, Campagnol PCB, Esmerino EA, da Cruz AG, Morgano MA, Pollonio MAR. Vidal VAS, et al. Among authors: pollonio mar. Meat Sci. 2019 Jun;152:49-57. doi: 10.1016/j.meatsci.2019.02.005. Epub 2019 Feb 12. Meat Sci. 2019. PMID: 30802818

3

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel.

Dos Santos BA, Bastianello Campagnol PC, da Cruz AG, Galvão MTEL, Monteiro RA, Wagner R, Pollonio MAR. Dos Santos BA, et al. Food Res Int. 2015 Oct;76(Pt 3):725-734. doi: 10.1016/j.foodres.2015.06.035. Epub 2015 Jul 3. Food Res Int. 2015. PMID: 28455058

4

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.

Horita CN, Morgano MA, Celeghini RM, Pollonio MA. Horita CN, et al. Among authors: pollonio ma. Meat Sci. 2011 Dec;89(4):426-33. doi: 10.1016/j.meatsci.2011.05.010. Epub 2011 May 19. Meat Sci. 2011. PMID: 21645975

5

Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

Vidal VAS, Santana JB, Paglarini CS, da Silva MAAP, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MAR. Vidal VAS, et al. Meat Sci. 2020 Jan;159:107911. doi: 10.1016/j.meatsci.2019.107911. Epub 2019 Aug 29. Meat Sci. 2020. PMID: 31474317

6

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.

Felicio TL, Esmerino EA, Vidal VA, Cappato LP, Garcia RK, Cavalcanti RN, Freitas MQ, Conte Junior CA, Padilha MC, Silva MC, Raices RS, Arellano DB, Bollini HM, Pollonio MA, Cruz AG. Felicio TL, et al. Among authors: pollonio ma. Food Chem. 2016 Apr 1;196:628-37. doi: 10.1016/j.foodchem.2015.09.102. Epub 2015 Sep 30. Food Chem. 2016. PMID: 26593536

7

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.

Vidal VAS, Lorenzo JM, Munekata PES, Pollonio MAR. Vidal VAS, et al. Crit Rev Food Sci Nutr. 2021;61(13):2194-2206. doi: 10.1080/10408398.2020.1774495. Epub 2020 Jun 4. Crit Rev Food Sci Nutr. 2021. PMID: 32496819 Review.

8

Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.

Vidal VAS, Paglarini CS, Freitas MQ, Coimbra LO, Esmerino EA, Pollonio MAR, Cruz AG. Vidal VAS, et al. Meat Sci. 2020 Mar;161:108000. doi: 10.1016/j.meatsci.2019.108000. Epub 2019 Nov 2. Meat Sci. 2020. PMID: 31707157

9

Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.

Vidal VAS, Bernardinelli OD, Paglarini CS, Sabadini E, Pollonio MAR. Vidal VAS, et al. Food Res Int. 2019 Nov;125:108634. doi: 10.1016/j.foodres.2019.108634. Epub 2019 Aug 23. Food Res Int. 2019. PMID: 31554109

10

Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.

Gomes AP, Cruz AG, Cadena RS, Celeghini RM, Faria JA, Bolini HM, Pollonio MA, Granato D. Gomes AP, et al. Among authors: pollonio ma. J Dairy Sci. 2011 Jun;94(6):2701-6. doi: 10.3168/jds.2010-3774. J Dairy Sci. 2011. PMID: 21605739 Free article.

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