Vinícius José Bolognesi

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

M. R. Spier, Vinícius José Bolognesi, C. E. Garcia, 2020, Food technology and biotechnology.

Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine

D. Longhi, Vinícius José Bolognesi, Paulo Roberto do Rego Monteiro de Carvalho, 2021, Journal of Food Science and Technology.

Technology and trends on sterilized meat products

Vinícius José Bolognesi, C. E. Garcia, C. Garcia, 2020, Brazilian Journal of Development.

Nitrite, oxidation and color during shelf life of jerked beef

M. L. Masson, Vinícius José Bolognesi, C. Garcia, 2015 .

Annatto Carotenoids as Additives Replacers in Meat Products

Vinícius José Bolognesi, C. Garcia, 2018 .