Wagner R - 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: wagner r. 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

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: wagner r. 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

3

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: wagner r. 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

4

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. Among authors: wagner r. 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

5

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. Among authors: wagner r. 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

6

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages.

de Lima Alves L, Donadel JZ, Athayde DR, da Silva MS, Klein B, Fagundes MB, de Menezes CR, Barin JS, Campagnol PCB, Wagner R, Cichoski AJ. de Lima Alves L, et al. Among authors: wagner r. Ultrason Sonochem. 2020 Oct;67:105161. doi: 10.1016/j.ultsonch.2020.105161. Epub 2020 May 4. Ultrason Sonochem. 2020. PMID: 32388311 Free article.

7

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.

de Oliveira AS, Dos Santos BA, Farias CAA, Correa LP, Cordeiro MWS, Pinton MB, Barcia MT, Wagner R, Cichoski AJ, Barin JS, Lorenzo JM, Nieto G, Campagnol PCB. de Oliveira AS, et al. Among authors: wagner r. Foods. 2023 Apr 13;12(8):1631. doi: 10.3390/foods12081631. Foods. 2023. PMID: 37107426 Free PMC article.

8

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.

Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, Dos Santos BA. Jovanovichs MRC, et al. Among authors: wagner r. Foods. 2023 Jun 21;12(13):2439. doi: 10.3390/foods12132439. Foods. 2023. PMID: 37444177 Free PMC article.

9

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: wagner r. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

10

Application of electrolyzed water for improving pork meat quality.

Athayde DR, Flores DRM, da Silva JS, Genro ALG, Silva MS, Klein B, Mello R, Campagnol PCB, Wagner R, de Menezes CR, Barin JS, Cichoski AJ. Athayde DR, et al. Among authors: wagner r. Food Res Int. 2017 Oct;100(Pt 1):757-763. doi: 10.1016/j.foodres.2017.08.009. Epub 2017 Aug 3. Food Res Int. 2017. PMID: 28873747

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