Marise Aparecida Rodrigues Pollonio

universidade estadual de campinas

48H指数

143论文数

5.4K被引数

收录论文 51

发表时间

Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties 使用NaCl替代品的低钠熟火腿开发：对仪器和感官性质的影响

Journal of Food Science

IF3.4

2026-09-07

OAAI

Simoni Cristina Mendes Cardim; Gilmar Freire da Costa; Marise Aparecida Rodrigues Pollonio; Jorge Herman Behrens; Juliano Lemos Bicas

Defatting irradiated cricket flour to improve its functional properties and develop innovative hybrid beef patties 脱脂辐照蟋蟀粉以改善其功能特性并开发创新型杂交牛肉饼

Food Chemistry

IF9.8

2026-04-19

PREAI

Guilherme Fernando Cavalcante Bruno Amaral Gama; Fernanda Beatriz Jacquiminouth Lopes; Marise Aparecida Rodrigues Pollonio; Tiago Bueno de Moraes; Carmen Josefina Contreras Castillo; Camila de Souza Paglarini

Innovative Hamburger Analogs: Partial Soy Replacement with Rice Protein and Moisture Optimization in Extruded Textured Vegetable Protein Ingredient 创新型汉堡仿制品：用大米蛋白部分替代大豆，并优化挤压成型植物蛋白原料的含水量

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-04-07

OAAI

Cruz, BDG; Sebastiao, VG; Teixeira, RHF; da Silva, JF; Pollonio, MAR; Sato, ACK; Steel, CJ

Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients 优化玉米乙醇生产中的副产品以制备可持续的植物基食品成分

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-01-24

OAAI

Sebastiao, VG; Cruz, BDG; Teixeira, RHF; da Silva, AMM; da Silva, JF; Menezes, LMF; Pollonio, MAR; Sato, ACK; Steel, CJ

Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-10-05

PREAI

do Nacimento, Renata; Vidal, Vitor Andre Silva; Paglarini, Camila de Souza; Munekata, Paulo E. S.; Lorenzo, Jose M.; Barros, Julliane Carvalho; Cristianini, Marcelo; Pollonio, Marise Aparecida Rodrigues

Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-01

PREAI

Paglarini, Camila S.; Vidal, Vitor A. S.; Neri-Numa, Iramaia A.; Pastore, Glaucia M.; Pollonio, Marise A. R.

Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella

FOOD RESEARCH INTERNATIONAL

IF8

2022-02-01

PREAI

Auriema, Bruna E.; Correa, Fernando J.; Silva, Ramon; Soares, Paula Thais S.; Lima, Aloizio L.; Vidal, Vitor Andre S.; Raices, Renata S. L.; Pollonio, Marise A. R.; Luchese, Rosa H.; Esmerino, Erick A.; Mathias, Simone P.

Interaction between papain and transglutaminase enzymes on the textural softening of burgers

MEAT SCIENCE

IF6.1

2021-04-01

OAAI

Ribeiro, Wanessa Oliveira; Ozaki, Maristela Midori; dos Santos, Mirian; Rodriguez, Andrea Paola; Pflanzer, Sergio Bertelli; Pollonio, Marise Aparecida Rodrigues

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

FOOD RESEARCH INTERNATIONAL

IF8

2021-02-01

PREAI

Ozaki, Maristela Midori; dos Santos, Mirian; Ribeiro, Wanessa Oliveira; Ferreira, Natalia Chinellato de Azambuja; Picone, Carolina Siqueira Franco; Dominguez, Ruben; Lorenzo, Jose Manuel; Pollonio, Marise Aparecida Rodrigues

Beetroot and radish powders as natural nitrite source for fermented dry sausages

MEAT SCIENCE

IF6.1

2021-01-01

OAAI

Ozaki, Maristela Midori; Munekata, Paulo E. S.; Jacinto-Valderrama, Rickyn Alexander; Efraim, Priscilla; Pateiro, Mirian; Lorenzo, Jose Manuel; Pollonio, Marise Aparecida Rodrigues

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions

MEAT SCIENCE

IF6.1

2020-12-01

PREAI

Pinton, Mariana Basso; Santos, Bibiana Alves dos; Correa, Leticia Pereira; Leaes, Yasmim Sena Vaz; Cichoski, Alexandre Jose; Lorenzo, Jose Manuel; Santos, Mirian dos; Pollonio, Marise Aparecida Rodrigues; Campagnol, Paulo Cezar Bastianello

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-01

PREAI

Coimbra, Lorena O.; Vidal, Vitor A. S.; Silva, Ramon; Rocha, Ramon S.; Guimaraes, Jonas T.; Balthazar, Celso F.; Pimentel, Tatiana C.; Silva, Marcia C.; Granato, Daniel; Freitas, Monica Q.; Pollonio, Marise A. R.; Esmerino, Erick A.; Cruz, Adriano G.

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-10-01

PREAI

Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Martini, Silvana; Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues

Using chitosan and radish powder to improve stability of fermented cooked sausages

MEAT SCIENCE

IF6.1

2020-09-01

PREAI

Ozaki, Maristela Midori; Munekata, Paulo E. S.; Lopes, Aline de Souza; do Nascimento, Maristela da Silva; Pateiro, Mirian; Lorenzo, Jose Manuel; Rodrigues Pollonio, Marise Aparecida

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-08-18

OAAI

de Souza Paglarini, Camila; Vidal, Vitor A. S.; Ribeiro, Wanessa; Badan Ribeiro, Ana P.; Bernardinelli, Oigres D.; Herrero, Ana M.; Ruiz-Capillas, Claudia; Sabadini, Edvaldo; Rodrigues Pollonio, Marise A.

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

MEAT SCIENCE

IF6.1

2020-07-01

PREAI

Barretto, Tiago Luis; Bonadio Bellucci, Elisa Rafaela; Barbosa, Roger Darros; Rodrigues Pollonio, Marise Aparecida; Romero, Javier Telis; da Silva Barretto, Andrea Carla

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-06-04

PREAI

Vidal, Vitor A. S.; Lorenzo, Jose M.; Munekata, Paulo E. S.; Pollonio, Marise A. R.

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

FOOD RESEARCH INTERNATIONAL

IF8

2020-06-01

OAAI

Paglarini, Camila de Souza; Silva Vidal, Vitor Andre; dos Santos, Mirian; Coimbra, Lorena O.; Esmerino, Erick Almeida; Cruz, Adriano G.; Rodrigues Pollonio, Marise Aparecida

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-05-01

PREAI

Ferreira Ignacio Camara, Ana Karoline; Okuro, Paula Kiyomi; da Cunha, Rosiane Lopes; Maria Herrero, Ana; Ruiz-Capillas, Claudia; Rodrigues Pollonio, Marise Aparecida

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy 通过添加粉末或凝胶形式的chia (Salvia hispanica L.) 粘液来减少乳化肉制品中的磷酸盐: 清洁标签技术策略

MEAT SCIENCE

IF6.1

2020-05-01

PREAI

Ferreira Ignacio Camara, Ana Karoline; Silva Vidal, Vitor Andre; Santos, Mirian; Bernardinelli, Oigres Daniel; Sabadini, Edvaldo; Rodrigues Pollonio, Marise Aparecida

研究方向