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 | 237 | 2011 |
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 | 180 | 2014 |
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of nacl … BA dos Santos, PCB Campagnol, MA Morgano, MAR Pollonio Meat science 96 (1), 509-513, 2014 | 169 | 2014 |
Soybean yield and quality a function oflime and gypsum applications EF Caires, S Churka, FJ Garbuio, RA Ferrari, MA Morgano Scientia Agricola 63, 370-379, 2006 | 121 | 2006 |
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl PCB Campagnol, BA dos Santos, MA Morgano, NN Terra, MAR Pollonio Meat science 87 (3), 239-243, 2011 | 98 | 2011 |
Assessment of trace elements in fishes of Japanese foods marketed in São Paulo (Brazil) MA Morgano, LC Rabonato, RF Milani, L Miyagusku, SC Balian Food Control 22 (5), 778-785, 2011 | 94 | 2011 |
A Comprehensive Investigation of the Mineral Composition of Brazilian Bee Pollen: Geographic and Seasonal Variations and Contribution to Human Diet MA Morgano, MCT Martins, LC Rabonato, RF Milani, K Yotsuyanagia, ... Journal of the Brazilian Chemical Society 23 (4), 727-736, 2012 | 92 | 2012 |
Avaliação de cultivares de mangueira selecionadas pelo Instituto Agronômico de Campinas comparadas a outras de importância comercial CRL Carvalho, CJ Rossetto, DMB Mantovani, MA Morgano, JV Castro, ... Revista Brasileira de Fruticultura 26, 264-271, 2004 | 92* | 2004 |
Inorganic contaminants in bee pollen from southeastern Brazil MA Morgano, MC Teixeira Martins, LC Rabonato, RF Milani, ... Journal of Agricultural and Food Chemistry 58 (11), 6876-6883, 2010 | 89 | 2010 |
Relationships of the minerals and fatty acid contents in processed turkey meat products MMC Ferreira, MA Morgano, SCN de Queiroz, DMB Mantovani Food Chemistry 69 (3), 259-265, 2000 | 73 | 2000 |
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 | 72 | 2019 |
Seleção de clones-elite de mandioca de mesa visando a características agronômicas, tecnológicas e químicas TF Mezette, CRL Carvalho, MA Morgano, MG Silva, ESB Parra, ... Bragantia 68, 601-609, 2009 | 65 | 2009 |
PHYSICOCHEMICAL COMPOSITION OF BEE POLLEN FROM ELEVEN BRAZILIAN STATES MCT Martins, MA Morgano, E Vicente, SR Baggio, DB Rodriguez-Amaya Journal of Apicultural Science 55 (2), 107-116, 2011 | 64 | 2011 |
Fermentation characteristics as criteria for selection of cachaça yeast ES Oliveira, CA Rosa, MA Morgano, GE Serra World Journal of Microbiology and Biotechnology 20, 19-24, 2004 | 64 | 2004 |
Is there a potential consumer market for low‐sodium fermented sausages? BA Dos Santos, PCB Campagnol, AG da Cruz, MA Morgano, R Wagner, ... Journal of Food Science 80 (5), S1093-S1099, 2015 | 62 | 2015 |
As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure MA Morgano, LC Rabonato, RF Milani, L Miyagusku, KD Quintaes Food Control 36 (1), 24-29, 2014 | 62 | 2014 |
Technological, sensory and microbiological impacts of sodium reduction in frankfurters SE Yotsuyanagi, CJ Contreras-Castillo, MMH Haguiwara, KM Cipolli, ... Meat Science 50 (115-119), 2016 | 60 | 2016 |
The influence of maternal factors on the concentration of vitamin A in mature breast milk J Mello-Neto, PHC Rondó, M Oshiiwa, MA Morgano, CZ Zacari, ... Clinical Nutrition 28 (2), 178-181, 2009 | 55 | 2009 |
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals ICD Guerra, SSS Félex, B Meireles, PS Dalmás, RT Moreira, VG Honório, ... Small Ruminant Research 68 (1-3), 59-63, 2011 | 54 | 2011 |
Determination of protein in raw coffee for NIR spectroscopy and regression PLS MA Morgano, CG Faria, MF Ferrão, N Bragagnolo, M Ferreira Food Science and Technology 25, 25-31, 2005 | 53* | 2005 |