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List of works by Paulo Cezar Bastianello Campagnol

Amorphous cellulose gel as a fat substitute in fermented sausages

scientific article published on 06 June 2011

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

scientific article published on 26 October 2010

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

scientific article published on 18 October 2020

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.

scientific article published on 8 April 2011

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

scientific article published on 06 June 2020

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

scientific article

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

scientific article published on 17 August 2013

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

scientific article published on 04 May 2020

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

scientific article published on 2 June 2016

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

scientific article published on 9 February 2015

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

article

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