Isabela Rodrigues - Corresponding author.

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论文共 19 篇作者统计合作学者相似作者

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Use of Focus Group As Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dogs

Isabela Rodrigues,Danielle Rodrigues Magalhaes,Marco Antonio Trindade

Foods（2022）

引用1浏览0WOS引用

Gamma Ray Irradiation: A New Strategy to Increase the Shelf Life of Salt-Reduced Hot Dog Wieners

Isabela Rodrigues, Aline Baldini,Manoela Pires,Julliane Carvalho Barros, Raul Fregonesi,Cesar Goncalves de Lima,Marco Antonio Trindade

Lebensmittel-Wissenschaft + Technologie/Food science & technology (2021): 110265-110265

引用15浏览0引用

Kelly’s Repertory Grid Method Applied to Develop Sensory Terms for Consumer Characterization (Check-All-that-apply) of Omega-3 Enriched Bologna Sausages with Reduced Sodium Content

Pires Manoela Alves,Rodrigues Isabela,Barros Julliane Carvalho,Trindade Marco Antonio

European food research & technology（2020）

引用4浏览0引用

Physicochemical And Technological Properties Of Beef Burger As Influenced By The Addition Of Pea Fibre

Yana Jorge Polizer‐Rocha,José M. Lorenzo,Daniel Pompeu,Isabela Rodrigues,Juliana Cristina Baldin,Manoela A. Pires,Maria Teresa A. Freire,Francisco Jose Barba,Marco Antonio Trindade

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY（2020）

引用14浏览0引用

Improving the Lipid Profile of Bologna Type Sausages with Echium (echium Plantagineum L.) Oil and Chia (salvia Hispanica L) Flour

Manoela Alves Pires,Julliane Carvalho Barros,Isabela Rodrigues,Paulo Eduardo Sichetti Munekata,Marco Antonio Trindade

LWT-FOOD SCIENCE AND TECHNOLOGY（2020）

引用22浏览0引用

Sodium Reduction in Enrobed Restructured Chicken Nuggets Through Replacement of NaCl with CaCl2

Julliane Carvalho Barros, Taynara Saviani Gois,Manoela Alves Pires,Isabela Rodrigues,Marco Antonio Trindade

Journal of food science and technology（2019）

引用13浏览0WOS引用

Partial Replacement of Meat and Fat with Hydrated Wheat Fiber in Beef Burgers Decreases Caloric Value Without Reducing the Feeling of Satiety after Consumption

Larissa Tatero Carvalho,Manoela Alves Pires,Juliana Cristina Baldin,Paulo Eduardo Sichetti Munekata,Francisco Allan Leandro de Carvalho,Isabela Rodrigues,Yana Jorge Polizer,Juliana Lolli Malagoli de Mello,Judite Lapa-Guimaraes,Marco Antonio Trindade

Meat science（2019）

引用59浏览0WOS引用

Understanding Salt Reduction in Fat-Reduced Hot Dog Sausages: Network Structure, Emulsion Stability and Consumer Acceptance

Isabela Rodrigues,Leticia A. Goncalves, Francisco A. L. Carvalho,Manoela Pires,Yana J. P. Rocha,Julliane C. Barros,Larissa T. Carvalho,Marco A. Trindade

Food Science and Technology Internationalno. 2 (2019): 123-131

引用17浏览0WOS引用

Effect of Abutment Screw Design and Crown/Implant Ratio on Preload Maintenance of Single-Crown Screw-Retained Implant-Supported Prostheses

Isabela Rodrigues,Piero Zanardi,Newton Sesma

The International journal of oral and maxillofacial implants/The international journal of oral &...（2019）

引用5浏览0WOS引用

Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Manoela Alves Pires,Isabela Rodrigues dos Santos,Julliane Carvalho Barros,Marco Antonio Trindade

LWT（2019）

引用29浏览0引用

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