| Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization AKFI Câmara, PK Okuro, RL da Cunha, AM Herrero, C Ruiz-Capillas, ... Lwt 125, 109193, 2020 | 81 | 2020 |
| Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy AKFI Câmara, VAS Vidal, M Santos, OD Bernardinelli, E Sabadini, ... Meat Science 163, 108085, 2020 | 77 | 2020 |
| Edible insects as a sustainable alternative to food products: An insight into quality aspects of reformulated bakery and meat products MM Borges, DV da Costa, FM Trombete, AKFI Câmara Current Opinion in Food Science 46, 100864, 2022 | 62 | 2022 |
| Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel AKFI Câmara, MV Geraldi, PK Okuro, MRM Júnior, RL da Cunha, ... Journal of functional foods 65, 103753, 2020 | 42 | 2020 |
| Reducing animal fat in bologna sausage using pre‐emulsified linseed oil: technological and sensory properties AKFI Câmara, MAR Pollonio Journal of Food Quality 38 (3), 201-212, 2015 | 41 | 2015 |
| Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products AKFI Câmara, PK Okuro, M Santos, CS Paglarini, RL da Cunha, ... European Food Research and Technology 246, 909-922, 2020 | 38 | 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 | 36 | 2021 |
| Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage CS Paglarini, VAS Vidal, MM Ozaki, APB Ribeiro, OD Bernardinelli, ... Food Science and Technology International 28 (1), 3-14, 2022 | 22 | 2022 |
| Meat products as prebiotic food carrier AKFI Câmara, C de Souza Paglarini, VAS Vidal, M Dos Santos, ... Advances in food and nutrition research 94, 223-265, 2020 | 22 | 2020 |
| Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges VM Gomes Martins, P Milano, MA Rodrigues Pollonio, M dos Santos, ... International Journal of Food Science & Technology 59 (1), 450-459, 2024 | 3 | 2024 |
| Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective IR Ferreira, P Milano, MAR Pollonio, AKFI Câmara, C de Souza Paglarini 3D Printing of Sustainable Insect Materials, 41-68, 2023 | 2 | 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 | 2 | 2023 |
| EFEITO DA ADIÇÃO DE EXTRATO DE ALECRIM, CHÁ VERDE E ÓLEO DE LINHAÇA SOBRE A ESTABILIDADE OXIDATIVA, PROPRIEDADES FÍSICO QESDEH BOVINO, ANAKFI CÂMARA, G FUJIMOTO, MCE RIBEIRO, ... | 1 | |
| Emulsified Meat Product with Oleogels for Reducing Saturated Fat Content C de Souza Paglarini, AKFI Câmara, TLT da Silva, MAR Pollonio Functional Meat Products, 69-80, 2023 | | 2023 |
| WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR AS A NEW ALTERNATIVE PROTEIN SOURCE FOR MORTADELLA: TECHNOLOGICAL AND PHYSICOCHEMICAL PROPERTIES RF OLIVEIRA, SJM ANDRADE, C PAGLARINI, AKFI CÂMARA Galoá, 2023 | | 2023 |
| AGARICUS BISPORUS MUSHROOM AS A MEAT ALTERNATIVE FOR HYBRIDS CHICKEN BURGERS: EVALUATION OF PHYSICOCHEMICAL AND TECHNOLOGICAL PROPERTIES SJM ANDRADE, RF OLIVEIRA, AKFI CÂMARA Galoá, 2023 | | 2023 |
| Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage C Souza Paglarini, VAS Vidal, M Midori Ozaki, AP Badan Ribeiro, ... Sage Publications, 2022 | | 2022 |
| Reduction of fat and phosphate in meat products emulsified through the use of chia mucilage (" e; Salvia hispanica" e; L.)= Redução de gordura e fosfato em produtos cárneos … AKFI Câmara [sn], 2019 | | 2019 |
| Effect of added rosemary extract, green tea and linseed oil on oxidative stability and physicochemical and sensory properties of bovine hamburger. A Câmara, G Fujimoto, MCE Ribeiro, D Novello, MAR Pollonio Boletim do Centro de Pesquisa e Processamento de Alimentos 35 (1), 2017 | | 2017 |
| EFEITO DA REDUÇÃO E SUBSTITUIÇÃO DO CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO NAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE PRESUNTO DE FRANGO APL Araújo, MC Demartini, RM Pinto, A Câmara, VRO Silva, AAB Junior | | |
