Dos Santos BA - Search Results

1

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

Dos Santos BA, Bastianello Campagnol PC, da Cruz AG, Galvão MTEL, Monteiro RA, Wagner R, Pollonio MAR. Dos Santos BA, et al. Food Res Int. 2015 Oct;76(Pt 3):725-734. doi: 10.1016/j.foodres.2015.06.035. Epub 2015 Jul 3. Food Res Int. 2015. PMID: 28455058

2

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

Campagnol PC, dos Santos BA, Wagner R, Terra NN, Pollonio MA. Campagnol PC, et al. Among authors: dos santos ba. Meat Sci. 2011 Mar;87(3):290-8. doi: 10.1016/j.meatsci.2010.11.005. Epub 2010 Nov 13. Meat Sci. 2011. PMID: 21123002

3

Amorphous cellulose gel as a fat substitute in fermented sausages.

Campagnol PC, dos Santos BA, Wagner R, Terra NN, Rodrigues Pollonio MA. Campagnol PC, et al. Among authors: dos santos ba. Meat Sci. 2012 Jan;90(1):36-42. doi: 10.1016/j.meatsci.2011.05.026. Epub 2011 Jun 6. Meat Sci. 2012. PMID: 21676551

4

Is there a potential consumer market for low-sodium fermented sausages?

Dos Santos BA, Campagnol PC, da Cruz AG, Morgano MA, Wagner R, Pollonio MA. Dos Santos BA, et al. J Food Sci. 2015 May;80(5):S1093-9. doi: 10.1111/1750-3841.12847. Epub 2015 Mar 25. J Food Sci. 2015. PMID: 25808547

5

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1₂ during processing and storage.

Dos Santos BA, Campagnol PCB, Fagundes MB, Wagner R, Pollonio MAR. Dos Santos BA, et al. Food Res Int. 2015 Aug;74:306-314. doi: 10.1016/j.foodres.2015.04.042. Epub 2015 Apr 28. Food Res Int. 2015. PMID: 28411996

6

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.

Cichoski AJ, da Silva JS, Leães YSV, Robalo SS, Dos Santos BA, Reis SR, Nehring P, Santos SP, Wagner R, de Menezes CR, Campagnol PCB. Cichoski AJ, et al. Among authors: santos sp, dos santos ba. Ultrason Sonochem. 2021 Apr;72:105443. doi: 10.1016/j.ultsonch.2020.105443. Epub 2020 Dec 28. Ultrason Sonochem. 2021. PMID: 33383543 Free PMC article.

7

Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.

Heck RT, da Rosa JL, Vendruscolo RG, Cichoski AJ, Meinhart AD, Lorini A, Paim BT, Galli V, Robalo SS, Dos Santos BA, de Pellegrin LFV, de Menezes CR, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: dos santos ba. Meat Sci. 2021 Sep;179:108534. doi: 10.1016/j.meatsci.2021.108534. Epub 2021 May 6. Meat Sci. 2021. PMID: 33975259

8

Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry.

Nehring P, Lorenzo JM, Santos SP, Wagner R, de Menezes CR, Dos Santos BA, Barin JS, Campagnol PCB, Cichoski AJ. Nehring P, et al. Among authors: santos sp, dos santos ba. Curr Res Food Sci. 2022 Feb 4;5:345-350. doi: 10.1016/j.crfs.2022.01.027. eCollection 2022. Curr Res Food Sci. 2022. PMID: 35198993 Free PMC article.

9

Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.

de Lima Guterres L, Pinton MB, Dos Santos BA, Correa LP, Cordeiro MWS, Wagner R, Cichoski AJ, Lorenzo JM, Campagnol PCB. de Lima Guterres L, et al. Among authors: dos santos ba. Meat Sci. 2023 Jan;195:109028. doi: 10.1016/j.meatsci.2022.109028. Epub 2022 Nov 1. Meat Sci. 2023. PMID: 36335868

10

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.

de Oliveira AS, Dos Santos BA, Farias CAA, Correa LP, Cordeiro MWS, Pinton MB, Barcia MT, Wagner R, Cichoski AJ, Barin JS, Lorenzo JM, Nieto G, Campagnol PCB. de Oliveira AS, et al. Among authors: dos santos ba. Foods. 2023 Apr 13;12(8):1631. doi: 10.3390/foods12081631. Foods. 2023. PMID: 37107426 Free PMC article.

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