| 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 | 168 | 2019 |
| Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ... Food Chemistry 196, 628-637, 2016 | 149 | 2016 |
| 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 | 142 | 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 | 107 | 2020 |
| 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 | 92 | 2021 |
| Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy AKFI Câmara, VAS Vidal, M Santos, OD Bernardinelli, E Sabadini, ... Meat Science 163, 108085, 2020 | 92 | 2020 |
| 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 | 86 | 2019 |
| 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 | 79 | 2022 |
| Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ... Carbohydrate Polymers 174, 869-875, 2017 | 77 | 2017 |
| Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces–a review VAS Vidal, JM Lorenzo, PES Munekata, MAR Pollonio Critical reviews in food science and nutrition 61 (13), 2194-2206, 2021 | 75 | 2021 |
| 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 | 73 | 2020 |
| 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 | 50 | 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 | 49 | 2021 |
| Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel CN Horita, EA Esmerino, VAS Vidal, JS Farah, GV Amaral, HMA Bolini, ... Meat Science 131, 90-98, 2017 | 49 | 2017 |
| 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 | 46 | 2020 |
| 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 | 38 | 2019 |
| EndoTOFPET-US: a novel multimodal tool for endoscopy and positron emission tomography N Aubry, E Auffray, FB Mimoun, N Brillouet, R Bugalho, E Charbon, ... Journal of Instrumentation 8 (04), C04002, 2013 | 36 | 2013 |
| Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? CV Bis-Souza, MM Ozaki, VAS Vidal, MAR Pollonio, ALB Penna, ... Journal of food science and technology 57, 1003-1012, 2020 | 34 | 2020 |
| Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat FM Nachtigall, VAS Vidal, RD Pyarasani, R Domínguez, JM Lorenzo, ... Foods 8 (12), 595, 2019 | 32 | 2019 |
| 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 | 28 | 2023 |