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List of works by Marise Aparecida Rodrigues Pollonio

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

scientific article published on 04 June 2020

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel.

scientific article published on 3 July 2015

Cheese. What is its contribution to the sodium intake of Brazilians?

scientific article

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

article

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

scientific article published on 05 June 2018

Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

article

Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

scientific article published on 10 July 2017

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

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

scientific article published on 30 September 2015

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

scientific article published on 01 October 2020

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

scientific article published on 4 May 2017

ω-3 in meat products: benefits and effects on lipid oxidative stability.

scientific article published on 17 December 2015

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