Marcelo A Morgano

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Raquel Fernanda MilaniInstituto de Tecnologia de Alimentos - ITALVerified email at ital.sp.gov.br
Marise A. Rodrigues PollonioProfessora da Faculdade de Engenharia de Alimentos - UNICAMPVerified email at unicamp.br
Esther Lima de PaivaUniversidade Estadual de Campinas / Institute of Food TechnologyVerified email at dac.unicamp.br
Marcia Miguel Castro FerreiraProfessor of Chemistry, University of Campinas, UNICAMPVerified email at unicamp.br
Regilda Saraiva dos Reis Moreira-Ara...Universidade Federal do PiauiVerified email at ufpi.edu.br
Paulo Cezar Bastianello CampagnolProfessor da Universidade Federal de Santa MariaVerified email at ufsm.br
Patricia Helen de Carvalho RondóProfessora Titular Faculdade de Saúde Pública, Universidade de São Paulo -Verified email at usp.br
Marta da SilvaFood Technology InstituteVerified email at ital.sp.gov.br
Marco Flôres Ferrãouniversidade federal do rio grande do sulVerified email at ufrgs.br
Neura BragagnoloDepartamento de Ciência de Alimentos - FEA - UNICAMPVerified email at fea.unicamp.br
Roseli A. FerrariITAL - Instituto de Tecnologia de AlimentosVerified email at ital.sp.gov.br
Sonia C. N. QueirozPesquisador da Área de Química, EmbrapaVerified email at embrapa.br
maria isabel andrekowisk fioravantiIAL - Instituto Adolfo Lutz; UNICAMP - Universidade Estadual de CampinasVerified email at dac.unicamp.br
Cássia Regina Limonta CarvalhoPesquisadora Científica, Instituto Agronômico de CampinasVerified email at iac.sp.gov.br
Ana Paula Ferreira de OliveiraUNICAMPVerified email at dac.unicamp.br
Maria Teresa Bertoldo PachecoPesquisadora Instituto de Tecnologia de AlimentosVerified email at ital.sp.gov.br
Luciana MiyaguskuUniversidade Federal da Mato Grosso do Sul - UFMSVerified email at ufms.br
Teresa Losada VallePesquisadora em agronomia, Instituto Agronômico de CampinasVerified email at iac.sp.gov.br
Simone de Carvalho BalianProfessor Doutor da Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo, BrasilVerified email at usp.br
Elisabete Segantini SaronPesquisadora CientíficaVerified email at ital.sp.gov.br

Marcelo A Morgano

Instituto de Tecnologia de Alimentos

Verified email at ital.sp.gov.br

Minerais e contaminantes inorgânicos em alimentos


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Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride CN Horita, MA Morgano, RMS Celeghini, MAR Pollonio Meat science 89 (4), 426-433, 2011	236	2011
Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts CN Horita, VC Messias, MA Morgano, FM Hayakawa, MAR Pollonio Food Research International 66, 29-35, 2014	175	2014
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of nacl … BA dos Santos, PCB Campagnol, MA Morgano, MAR Pollonio Meat science 96 (1), 509-513, 2014	164	2014
Soybean yield and quality a function oflime and gypsum applications EF Caires, S Churka, FJ Garbuio, RA Ferrari, MA Morgano Scientia Agricola 63, 370-379, 2006	120	2006
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl PCB Campagnol, BA dos Santos, MA Morgano, NN Terra, MAR Pollonio Meat science 87 (3), 239-243, 2011	98	2011
Assessment of trace elements in fishes of Japanese foods marketed in São Paulo (Brazil) MA Morgano, LC Rabonato, RF Milani, L Miyagusku, SC Balian Food Control 22 (5), 778-785, 2011	96	2011
Avaliação de cultivares de mangueira selecionadas pelo Instituto Agronômico de Campinas comparadas a outras de importância comercial CRL Carvalho, CJ Rossetto, DMB Mantovani, MA Morgano, JV Castro, ... Revista Brasileira de Fruticultura 26, 264-271, 2004	93*	2004
A Comprehensive Investigation of the Mineral Composition of Brazilian Bee Pollen: Geographic and Seasonal Variations and Contribution to Human Diet MA Morgano, MCT Martins, LC Rabonato, RF Milani, K Yotsuyanagia, ... Journal of the Brazilian Chemical Society 23 (4), 727-736, 2012	88	2012
Inorganic contaminants in bee pollen from southeastern Brazil MA Morgano, MC Teixeira Martins, LC Rabonato, RF Milani, ... Journal of Agricultural and Food Chemistry 58 (11), 6876-6883, 2010	88	2010
Relationships of the minerals and fatty acid contents in processed turkey meat products MMC Ferreira, MA Morgano, SCN de Queiroz, DMB Mantovani Food Chemistry 69 (3), 259-265, 2000	73	2000
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties VAS Vidal, JP Biachi, CS Paglarini, MB Pinton, PCB Campagnol, ... Meat Science 152, 49-57, 2019	69	2019
Seleção de clones-elite de mandioca de mesa visando a características agronômicas, tecnológicas e químicas TF Mezette, CRL Carvalho, MA Morgano, MG Silva, ESB Parra, ... Bragantia 68, 601-609, 2009	65	2009
PHYSICOCHEMICAL COMPOSITION OF BEE POLLEN FROM ELEVEN BRAZILIAN STATES MCT Martins, MA Morgano, E Vicente, SR Baggio, DB Rodriguez-Amaya Journal of Apicultural Science 55 (2), 107-116, 2011	64	2011
Fermentation characteristics as criteria for selection of cachaça yeast ES Oliveira, CA Rosa, MA Morgano, GE Serra World Journal of Microbiology and Biotechnology 20, 19-24, 2004	64	2004
As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure MA Morgano, LC Rabonato, RF Milani, L Miyagusku, KD Quintaes Food Control 36 (1), 24-29, 2014	61	2014
Is there a potential consumer market for low‐sodium fermented sausages? BA Dos Santos, PCB Campagnol, AG da Cruz, MA Morgano, R Wagner, ... Journal of Food Science 80 (5), S1093-S1099, 2015	59	2015
Technological, sensory and microbiological impacts of sodium reduction in frankfurters SE Yotsuyanagi, CJ Contreras-Castillo, MMH Haguiwara, KM Cipolli, ... Meat Science 50 (115-119), 2016	58	2016
Determinação dos teores de minerais em sucos de frutas por espectrometria de emissão óptica em plasma indutivamente acoplado (ICP-OES) MA Morgano, SCN QUEIROZ, MMC FERREIRA Food Science and Technology 19, 344-348, 1999	56	1999
Determination of protein in raw coffee for NIR spectroscopy and regression PLS MA Morgano, CG Faria, MF Ferrão, N Bragagnolo, M Ferreira Food Science and Technology 25, 25-31, 2005	55*	2005
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals ICD Guerra, SSS Félex, B Meireles, PS Dalmás, RT Moreira, VG Honório, ... Small Ruminant Research 68 (1-3), 59-63, 2011	53	2011

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