| Functional emulsion gels as pork back fat replacers in Bologna sausage C de Souza Paglarini, G de Figueiredo Furtado, AR Honorio, L Mokarzel, ... Food structure 20, 100105, 2019 | 157 | 2019 |
| Functional emulsion gels with potential application in meat products C de Souza Paglarini, G de Figueiredo Furtado, JP Biachi, VAS Vidal, ... Journal of Food Engineering 222, 29-37, 2018 | 135 | 2018 |
| Adding lysine and yeast extract improves sensory properties of low sodium salted meat VAS Vidal, JB Santana, CS Paglarini, MAAP da Silva, MQ Freitas, ... Meat Science 159, 107911, 2020 | 101 | 2020 |
| Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters C de Souza Paglarini, S Martini, MAR Pollonio Lwt 99, 453-459, 2019 | 100 | 2019 |
| Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion AC Ferro, C de Souza Paglarini, MAR Pollonio, RL Cunha Meat science 174, 108424, 2021 | 82 | 2021 |
| Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage C de Souza Paglarini, VAS Vidal, W Ribeiro, AP Badan Ribeiro, ... Journal of the Science of Food and Agriculture 101 (2), 505-517, 2021 | 78 | 2021 |
| Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties VAS Vidal, JP Biachi, CS Paglarini, MB Pinton, PCB Campagnol, ... Meat Science 152, 49-57, 2019 | 76 | 2019 |
| Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels C de Souza Paglarini, VAS Vidal, M Dos Santos, LO Coimbra, ... Food Research International 132, 109066, 2020 | 70 | 2020 |
| Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review CS Paglarini, VAS Vidal, S Martini, RL Cunha, MAR Pollonio Critical Reviews in Food Science and Nutrition 62 (3), 640-655, 2022 | 65 | 2022 |
| Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts M dos Santos, MM Ozaki, WO Ribeiro, C de Souza Paglarini, VAS Vidal, ... Lwt 120, 108895, 2020 | 49 | 2020 |
| Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat VAS Vidal, CS Paglarini, MQ Freitas, LO Coimbra, EA Esmerino, ... Meat Science 161, 108000, 2020 | 45 | 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 | 43 | 2021 |
| 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 | 41 | 2020 |
| Physical properties of emulsion gels formulated with sonicated soy protein isolate CS Paglarini, S Martini, MAR Pollonio International Journal of Food Science & Technology 54 (2), 451-459, 2019 | 38 | 2019 |
| Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life VAS Vidal, OD Bernardinelli, CS Paglarini, E Sabadini, MAR Pollonio Food research international 125, 108634, 2019 | 35 | 2019 |
| Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil DM Melo, TF Roseno, WM Barros, RAPG de Faria, C de Souza Paglarini, ... Journal of Food Composition and Analysis 83, 103283, 2019 | 27 | 2019 |
| Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes C de Souza Paglarini, M de Souza Queirós, SS Tuyama, ACV Moreira, ... Journal of food science and technology 55, 164-172, 2018 | 25 | 2018 |
| 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 | 24 | 2022 |
| Histerese das isotermas de sorção da polpa de manga (Mangifera indica L.) variedade manteiga CS Paglarini, FS Silva, AG Porto, D Piasson, P Santos Rev. bras. eng. agríc. ambient 17 (3), 2013 | 24 | 2013 |
| Salted meat products: nutritional characteristics, processing and strategies for sodium reduction VAS Vidal, CS Paglarini, JM Lorenzo, PES Munekata, MAR Pollonio Food Reviews International 39 (4), 2183-2202, 2023 | 23 | 2023 |
