| Dietary fiber as fat substitute in emulsified and cooked meat model system M Schmiele, MCCN Mascarenhas, AC da Silva Barretto, MAR Pollonio LWT-Food Science and Technology 61 (1), 105-111, 2015 | 126 | 2015 |
| Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction TL Barretto, MAR Pollonio, J Telis-Romero, AC da Silva Barretto Meat Science 145, 55-62, 2018 | 92 | 2018 |
| New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers CV Bis-Souza, FJ Barba, JM Lorenzo, ALB Penna, ACS Barretto Food Reviews International 35 (5), 467-484, 2019 | 91 | 2019 |
| Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón CV Bis-Souza, M Pateiro, R Domínguez, ALB Penna, JM Lorenzo, ... Meat science 159, 107936, 2020 | 70 | 2020 |
| Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat ERB Bellucci, PES Munekata, M Pateiro, JM Lorenzo, ... Meat Science 171, 108284, 2021 | 67 | 2021 |
| Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels R Agregán, FJ Barba, M Gavahian, D Franco, AM Khaneghah, J Carballo, ... Journal of the Science of Food and Agriculture 99 (10), 4561-4570, 2019 | 66 | 2019 |
| Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat … ACS Barretto, MT PACHECO, MAR POLLONIO Ciência e Tecnologia de Alimentos 35, 100-107, 2015 | 62 | 2015 |
| Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation CV Bis-Souza, ALB Penna, AC da Silva Barretto Meat Science 168, 108186, 2020 | 46 | 2020 |
| Performance of low-fat beef burger with added soluble and insoluble dietary fibers CV Bis-Souza, JMM Henck, ACDS Barretto Food Science and Technology 38, 522-529, 2018 | 45 | 2018 |
| Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger GR CARVALHO, TMG Milani, NRR Trinca, LY Nagai, ACS Barretto Food Science and Technology 37, 10-16, 2017 | 45 | 2017 |
| Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham TL Barretto, ERB Bellucci, RD Barbosa, MAR Pollonio, JT Romero, ... Meat Science 165, 108130, 2020 | 41 | 2020 |
| Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages M dos Santos, PES Munekata, M Pateiro, GC Magalhães, ACS Barretto, ... LWT 132, 109845, 2020 | 39 | 2020 |
| Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides CV Bis-Souza, M Pateiro, R Domínguez, JM Lorenzo, ALB Penna, ... Journal of food science and technology 56, 5465-5473, 2019 | 39 | 2019 |
| Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage M Vargas-Ramella, PES Munekata, M Gagaoua, D Franco, ... Foods 9 (10), 1487, 2020 | 37 | 2020 |
| Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design JM Dos Santos, EO Ignácio, CV Bis-Souza, AC da Silva-Barretto Meat Science 175, 108433, 2021 | 35 | 2021 |
| Strategies to increase the shelf life of meat and meat products with phenolic compounds PES Munekata, M Pateiro, ERB Bellucci, R Domínguez, ... Advances in food and nutrition research 98, 171-205, 2021 | 34 | 2021 |
| Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage ERB Bellucci, JM Dos Santos, LT Carvalho, TF Borgonovi, JM Lorenzo, ... Meat Science 184, 108667, 2022 | 32 | 2022 |
| Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance CVB SOUZA, ERB BELLUCCI, JM LORENZO, ACS BARRETTO Food Science and Technology 39, 295-303, 2019 | 32 | 2019 |
| Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat GB de Paiva, MA Trindade, JT Romero, AC da Silva-Barretto Meat Science 173, 108406, 2021 | 31 | 2021 |
| Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? CV Bis-Souza, MM Ozaki, VAS Vidal, MAR Pollonio, ALB Penna, ... Journal of food science and technology 57, 1003-1012, 2020 | 31 | 2020 |
Marcio SchmieleUniversidade Federal dos Vales do Jequitinhonha e MucuriAdresse e-mail validée de ict.ufvjm.edu.br
