| Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity JC Baldin, EC Michelin, YJ Polizer, I Rodrigues, SHS de Godoy, ... Meat science 118, 15-21, 2016 | 134 | 2016 |
| Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption LT Carvalho, MA Pires, JC Baldin, PES Munekata, FAL de Carvalho, ... Meat science 147, 53-59, 2019 | 92 | 2019 |
| Omega-3-and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour JC Barros, PES Munekata, MA Pires, I Rodrigues, OS Andaloussi, ... LWT 90, 283-289, 2018 | 78 | 2018 |
| The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers MA Pires, PES Munekata, NDM Villanueva, FG Tonin, JC Baldin, ... Journal of Food Quality 2017, 2017 | 49 | 2017 |
| Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content I Rodrigues, MA Trindade, FR Caramit, K Candoğan, PR Pokhrel, ... Innovative Food Science & Emerging Technologies 38, 328-333, 2016 | 48 | 2016 |
| Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre YJ Polizer‐Rocha, JM Lorenzo, D Pompeu, I Rodrigues, JC Baldin, ... International Journal of Food Science & Technology, 2019 | 24 | 2019 |
| Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 JC Barros, TS Gois, MA Pires, I Rodrigues, MA Trindade Journal of food science and technology 56 (8), 3587-3596, 2019 | 23 | 2019 |
| Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance I Rodrigues, LA Gonçalves, FAL Carvalho, M Pires, Y JP Rocha, ... Food Science and Technology International, 1082013219872677, 2019 | 22 | 2019 |
| Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance I Rodrigues, MA Trindade, AF Palu, JC Baldin, CG de Lima, ... Journal of food science and technology 55 (9), 3547-3555, 2018 | 10 | 2018 |
| Microbiological stability of lamb loin packed in modified atmosphere systems and stored under refrigeration I Rodrigues, MA Trindade, M Higa, AFS Palú, FA Gallo, JC Baldin, ... Resumos SLACA; Ciência de alimentos: qualidade de vida e envelhecimento saudável, 2015 | | 2015 |
| Efeito da tecnologia de acondicionamento em atmosfera modificada sobre as propriedades físicas e químicas de carne de cordeiro refrigerada AFS Palú, I Rodrigues, MA Trindade, MTA Freire 23. SIICUSP: resumos, 2015 | | 2015 |
| FATTY ACIDS PROFILE OF CHICKEN NUGGETS ADDED WITH CHIA FLOUR (SALVIA HISPÂNICA L) JC Barros, PES Munekata, MA Pires, I Rodrigues, CEC Rodrigues, ... Nurturing Locally, Growing Globally, 618, 0 | | |
| EFFECT OF DIRECT REDUCTION OF SODIUM CHLORIDE ON FRANKFURT SAUSAGE I Rodrigues, LA Gonçalves, M Pires, YJ Polizer, J Barros, LT Carvalho, ... Nurturing Locally, Growing Globally, 966, 0 | | |
| EFFECT OF SODIUM REDUCTION ON EMULSION STABILITY AND MICROSTRUCTURE OF BOLOGNA-TYPE SAUSAGES MA Pires, JC Barros, PES Munekata, LT Carvalho, JC Baldin, ... Nurturing Locally, Growing Globally, 608, 0 | | |
| PEA FIBER ADDITION IN FRANKFURTER SAUSAGE AIMING MEAT AND FAT CONTENT REDUCTION YJ Polizer-Rocha, D Pompeu, JC Baldin, I Rodrigues, MA Pires, ... Nurturing Locally, Growing Globally, 943, 0 | | |
