Paulo Cezar Bastianello Campagnol

Best Publications

• Application of pulsed electric fields in meat and fish processing industries: An overview

  Belen Gómez;Paulo E.S. Munekata;Mohsen Gavahian;Francisco J. Barba

  269
  Citations

• Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

  Rubén Domínguez;Laura Purriños;Cristina Pérez-Santaescolástica;Mirian Pateiro

  207
  Citations

• Novel strategy for developing healthy meat products replacing saturated fat with oleogels

  María López-Pedrouso;José M Lorenzo;Beatriz Gullón;Paulo Cezar Bastianello Campagnol

  194
  Citations

• Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.

  Suelem Lima da Silva;Júlia Tomazzetti Amaral;Marcely Ribeiro;Elen Endler Sebastião

  188
  Citations

• Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

  Unknown

  173
  Citations

• Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

  Larissa Aparecida Agostinho dos Santos Alves;José Manuel Lorenzo;Carlos Antonio Alvarenga Gonçalves;Bibiana Alves dos Santos

  169
  Citations

• Is it possible to produce a low-fat burger with a healthy n−6/n−3 PUFA ratio without affecting the technological and sensory properties?

  Rosane Teresinha Heck;Raquel Guidetti Vendruscolo;Mariana de Araújo Etchepare;Alexandre José Cichoski

  163
  Citations

• Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

  Rosane Teresinha Heck;Erick Saldaña;José Manuel Lorenzo;Leticia Pereira Correa

  161
  Citations

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

  Unknown

  146
  Citations

• Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

  Jose M. Lorenzo;Paulo Eduardo Sichetti Munekata;Mirian Pateiro;Paulo Cezar Bastianello Campagnol

  121
  Citations

• Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

  Susana Ripollés;Paulo Cezar Bastianello Campagnol;Mónica Armenteros;M-Concepción Aristoy

  119
  Citations

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

  Unknown

  119
  Citations

• Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

  Francisco Allan L. De Carvalho;Francisco Allan L. De Carvalho;Paulo E.S. Munekata;Mirian Pateiro;Paulo Cezar Bastianello Campagnol

  104
  Citations

• Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

  Unknown

  103
  Citations

• Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.

  Unknown

  101
  Citations

• Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

  Larissa Aparecida Agostinho dos Santos Alves;José Manuel Lorenzo;Carlos Antonio Alvarenga Gonçalves;Bibiana Alves dos Santos

  99
  Citations

• Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.

  Unknown

  98
  Citations

• Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

  Patricia Gullón;Gonzalo Astray;Beatriz Gullón;Daniel Franco

  95
  Citations

• Ultrasound: A new approach to reduce phosphate content of meat emulsions.

  Mariana Basso Pinton;Leticia Pereira Correa;Michelle Maria Xavier Facchi;Rosane Teresinha Heck

  91
  Citations

• Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

  Mariana Basso Pinton;Bibiana Alves dos Santos;José Manuel Lorenzo;Alexandre José Cichoski

  91
  Citations