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  • Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, Nelcindo Nascimento Terra, Marise A R Pollonio
  • Chemistry, Medicine
  • Meat science
  • 2011 (First Publication: 1 March 2011)
  • Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored withExpand
  • Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Nelcindo Nascimento Terra, Marise A R Pollonio
  • Chemistry, Medicine
  • Meat science
  • 2012 (First Publication: 1 July 2012)
  • Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical,Expand
    The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno andExpand
    The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory andExpand
    Abstract Four batches of salami were manufactured. Back fat and meat from pigs fed on diets with maize or maize partially substituted with rice bran (maize/rice bran, 62/38, w/w) were used to prepareExpand
    The objective of this study was to prepare a hamburger with ostrich meat, making use of the ostrich meat cuts that are considered less noble such as those resulting form boning. This study also aimedExpand
  • Teresinha Marisa Bertol, Rafael Paschoal de Campos, +6 authors Nelly Lehr
  • Chemistry, Medicine
  • Meat science
  • 2013 (First Publication: 1 March 2013)
  • A 42-day study was conducted to evaluate the effect of genotype: terminal sire line Duroc×F1 (DC×F1); terminal sire line Embrapa MS-115×F1 (MS-115×F1); and MS-115×Moura (MS-115×MO) and three dietaryExpand
    Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and theirExpand