Vitor S. Vidal
Campinas, SP, Brazil
Last Updated: 09/26/2026
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Found 8 publications
Acidic pH Modulates Cell Wall and Melanization in Paracoccidioides brasiliensis, Affecting Macrophage Interaction.
Journal: Journal of fungi (Basel, Switzerland)
Published: May 18, 2025
Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage.
Journal: Food research international (Ottawa, Ont.)
Published: July 26, 2022
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.
Journal: Critical reviews in food science and nutrition
Published: June 05, 2020
Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat.
Journal: Foods (Basel, Switzerland)
Published: August 30, 2019
Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.
Journal: Food research international (Ottawa, Ont.)
Published: March 27, 2019
Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
Journal: Meat science
Published: March 20, 2019
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
Journal: Meat science
Published: October 09, 2018
Showing 1-8 of 8
Last Updated: 09/26/2026