M. Ozaki

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

S. B. Pflanzer, M. Pollonio, Mirian dos Santos, 2020, Meat science.

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

J. Lorenzo, M. Pateiro, P. E. Munekata, 2020, Meat science.

Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

P. C. Campagnol, M. Pollonio, C. S. Paglarini, 2020 .

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase

H. Sato, P. C. Campagnol, M. Pollonio, 2023, Meat Science.

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

A. Ribeiro, A. M. Herrero, C. Ruiz-Capillas, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Genetic effects on fatty acid composition of carcass fat of Japanese Black Wagyu steers.

M. Ozaki, A. Oka, M. Noda, 2002, Journal of animal science.

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

J. Lorenzo, M. Pateiro, P. E. Munekata, 2020, Meat science.

Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.

H. Sato, P. C. Campagnol, M. Pollonio, 2023, Food research international.

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

J. Lorenzo, R. Domínguez, C. Picone, 2020, Food research international.

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

M. Pollonio, A. Penna, V. Vidal, 2019, Journal of Food Science and Technology.