| Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride CN Horita, MA Morgano, RMS Celeghini, MAR Pollonio Meat science 89 (4), 426-433, 2011 | 243 | 2011 |
| Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review RC Baptista, CN Horita, AS Sant'Ana Food research international 127, 108762, 2020 | 235 | 2020 |
| Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts CN Horita, VC Messias, MA Morgano, FM Hayakawa, MAR Pollonio Food research international 66, 29-35, 2014 | 183 | 2014 |
| Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat … CN Horita, RC Baptista, MYR Caturla, JM Lorenzo, FJ Barba, ... Trends in Food Science & Technology 72, 45-61, 2018 | 115 | 2018 |
| The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life CN Horita, AM Farías-Campomanes, TS Barbosa, EA Esmerino, ... Food Research International 84, 1-8, 2016 | 101 | 2016 |
| Blown pack spoilage in vacuum-packaged meat: a review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies HM Húngaro, MYR Caturla, CN Horita, MM Furtado, AS Sant'Ana Trends in Food Science & Technology 52, 123-138, 2016 | 50 | 2016 |
| Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel CN Horita, EA Esmerino, VAS Vidal, JS Farah, GV Amaral, HMA Bolini, ... Meat Science 131, 90-98, 2017 | 49 | 2017 |
| Allicin-rich extract obtained from garlic by pressurized liquid extraction: quantitative determination of allicin in garlic samples. AM Farías-Campomanes, CN Horita, MAR Pollonio, MAA Meireles | 49 | 2014 |
| Impact of unit operations from farm to fork on microbial safety and quality of foods VO Alvarenga, FB Campagnollo, L do Prado-Silva, CN Horita, ... Advances in food and nutrition research 85, 131-175, 2018 | 9 | 2018 |
| Redução de cloreto de sodio em produto emulsionado tipo mortadela= influencia sobre a qualidade global CN Horita [sn], 2010 | 4 | 2010 |
| Redução de sódio em salsichas com alto teor de carne de frango mecanicamente separada= efeito de sais substitutos e derivados de alho sobre atributos de qualidade e segurança CN Horita [sn], 2015 | 1 | 2015 |
| Aplicação de farelo desengordurado de arroz como substituto de gordura em empanados CN Horita, R Bartz, MAR Pollonio Revista Nacional da Carne 420, 56, 2012 | | 2012 |
| COLOR AND LIPID OXIDATION STABILITY OF LOW SODIUM BOLOGNA SAUSAGE ELABORATED WITH MECHANICALLY DEBONED POULTRY MEAT AND FLAVORS ENHANCERS CN Horita, CM Vanessa, MTEL Galvão, MAR Pollonio International Congress of Meat Science and Technology 12, 17, 0 | | |
| SENSORY PROPERTIES AND TEXTURE PROFILE ANALYSIS OF LOW SALT BOLOGNA SAUSAGE ELABORATED WITH MECHANICALLY DEBONED POULTRY MEAT AND DIFFERENTS ENHANCERS CN Horita, VC Messias, MTEL Galvão, MAR Pollonio International Congress of Meat Science and Technology 12, 17, 0 | | |
Marise A. Rodrigues PollonioProfessora da Faculdade de Engenharia de Alimentos - UNICAMPVerified email at unicamp.br
