| Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage C de Souza Paglarini, VAS Vidal, W Ribeiro, AP Badan Ribeiro, ... Journal of the Science of Food and Agriculture 101 (2), 505-517, 2021 | 71 | 2021 |
| Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts M dos Santos, MM Ozaki, WO Ribeiro, C de Souza Paglarini, VAS Vidal, ... Lwt 120, 108895, 2020 | 48 | 2020 |
| Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages AKFI Câmara, MM Ozaki, M Santos, VAS Vidal, WO Ribeiro, ... Food Structure 28, 100187, 2021 | 39 | 2021 |
| Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages MM Ozaki, M Dos Santos, WO Ribeiro, NC de Azambuja Ferreira, ... Food Research International 140, 109855, 2021 | 38 | 2021 |
| Interaction between papain and transglutaminase enzymes on the textural softening of burgers WO Ribeiro, MM Ozaki, M Dos Santos, AP Rodríguez, SB Pflanzer, ... Meat Science 174, 108421, 2021 | 23 | 2021 |
| Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly WO Ribeiro, MM Ozaki, M Dos Santos, AP Rodríguez, RJS de Castro, ... Food Research International 165, 112539, 2023 | 6 | 2023 |
| Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase WO Ribeiro, MM Ozaki, M Dos Santos, RJS de Castro, HH Sato, ... Meat Science 198, 109112, 2023 | 3 | 2023 |
| Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice-or Soy-Based Hybrid Sausages M Dos Santos, WO Ribeiro, JS Monteiro, BA Dos Santos, ... Foods 12 (23), 4226, 2023 | 1 | 2023 |
| EFFECTS OF DIETARY FIBER APPLICATION IN RESTRUCTURED MEAT PRODUCTS WITH PAPAIN FOR ELDERLY CONSUMPTION W Ribeiro, M dos Santos, GF da Costa, NNG de Morais, MAR Pollonio Galoá, 2021 | | 2021 |
| Vegetable powders as an alternative to nitrite in fermented sausages naturally cured MM Ozaki, JC Barros, NNG de Morais, W Ribeiro, MAR Pollonio Galoá, 2021 | | 2021 |
| ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN W Ribeiro, DG de Sousa, GF da Costa, JC Barros, NNG de Morais, ... Galoá, 2021 | | 2021 |
| AVALIAÇÃO DAS PROPRIEDADES FÍSICO-QUÍMICAS DE PROTEÍNAS VEGETAIS VISANDO A APLICAÇÃO EM PRODUTOS CÁRNEOS HÍBRIDOS M dos Santos, APR Trivino, W Ribeiro, DG de Sousa, MAR Pollonio Galoá, 2021 | | 2021 |
| EFFECTS OF VEGETABLE PROTEINS AS RED MEAT REPLACERS IN HYBRID MEAT EMULSIONS M dos Santos, DG de Sousa, APR Trivino, W Ribeiro, MAR Pollonio Galoá, 2021 | | 2021 |
| IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY W Ribeiro, DG de Sousa, MM Ozaki, JC Barros, MAR Pollonio Galoá, 2021 | | 2021 |
| Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts C de Souza Paglarini, PC Bastianello Campagnol, ... Lebensmittel-Wissenschaft+[ie und] Technologie 120 (12), 2020 | | 2020 |
| EMULSION GELS BASED ON PORCINE SKIN AND DIETARY FIBERS FOR THE PORK BACK FAT SUBSTITUTION IN MEAT PRODUCTS M dos Santos, W Ribeiro, MM Ozaki, C Paglarini, MAR Pollonio Galoá, 2019 | | 2019 |
| EFFECT OF PAPAIN ENZYME ADDITION BY INJECTION AND MARINATION IN BEEF FOR ELDERLY CONSUMPTION W Ribeiro, FM de Matos, HH Sato, RJS de Castro, MAR Pollonio Galoá, 2019 | | 2019 |
| Qualidade sensorial de mortadelas formuladas pela substituição de gordura por fibras solúveis e insolúveis WO Ribeiro | | 2016 |
