2025

• Vidal, Vitor Andre Silva; Ølberg, Rikke Harveland; Waldenstrøm, Lene; Jensen, Ida-Johanne; Lerfall, Jørgen. (2025) Effects of chemical leavening addition and drying time on the physicochemical characteristics and sensory properties of snack bars. Applied Food Research
  Academic article
• Suzin, Heloisa; Brod, Fábio Cristiano Angonesi; Vidal, Vitor Andre Silva; Paglarini, Camila de Souza. (2025) Addition of prebiotic jabuticaba pulp (Myrciaria cauliflora) as sweetener in kefir. Research, Society and Development
  Academic article
• Paglarini, Camila S.; Vidal, Vitor Andre Silva; Neri-Numa, Iramaia A.; Pastore, Glaucia M.; Pollonio, Marise A.R.. (2025) Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?. Food & Humanity
  Academic article
• Vidal, Vitor Andre Silva; Juel, Sara Slettemark; Mukhatov, Kirill; Jensen, Ida-Johanne; Lerfall, Jørgen. (2025) Impact of processing conditions on the rehydration kinetics and texture profile of freeze-dried carbohydrates sources. Journal of Agriculture and Food Research
  Academic article
• Vidal, Vitor Andre Silva; Ølberg, Rikke Harveland; Waldenstrøm, Lene; Jensen, Ida-Johanne; Lerfall, Jørgen. (2025) Influence of drying time and sugar content on the sensory profile of beef jerky. npj Science of Food
  Academic article

2024

• Nacimento, Renata do; Vidal, Vitor Andre Silva; Paglarini, Camila de Souza; Domínguez, Rubén; Lorenzo, José M.; Barros, Julliane Carvalho. (2024) Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat. Food science and technology international
  Academic article
• Vidal, Vitor Andre Silva; Jensen, Ida-Johanne; Sandbakk, Øyvind Bucher; Haugnes, Pål; Austeen, Martin Winge; Gjeldnes, Rune. (2024) Military rations: Nutritional, sensorial and technological quality and their effects on military physical exercise in extreme environments. Nutrition research reviews
  Academic literature review

2023

• Paglarini, Camila S.; Vidal, Vitor Andre Silva; Neri-Numa, Iramaia A.; Pastore, Glaucia M.; Pollonio, Marise A.R.. (2023) Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage. Food Research International
  Academic article
• Nascimento, Renata do; Vidal, Vitor Andre Silva; Franco, Daniel; Lorenzo, Jose Manuel; Barros, Joyce; Cristianini, Marcelo. (2023) INFLUENCE OF PRE AND POST RIGOR PORK MEAT ON THE PHYSICOCHEMICALPROPERTIES OF SODIUM-REDUCED MORTADELLA. Global Science and Technology
  Academic article
• Nacimento, Renata do; Vidal, Vitor Andre Silva; Paglarini, Camila de Souza; Munekata, Paulo E.S.; Lorenzo, José M.; Barros, Julliane Carvalho. (2023) Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages. Journal of the Science of Food and Agriculture
  Academic article

2022

• Auriema, Bruna E.; Correa, Fernando J.; Silva, Ramon; Soares, Paula Thaís S.; Lima, Aloizio L.; Vidal, Vitor Andre Silva. (2022) Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. Food Research International
  Academic article

2021

• Oliveira, Gleice; Vidal, Vitor Andre Silva; Azeredo, Daniel. (2021) Avaliação de sódio em embutidos emulsionados: informação nutricional e consumo. Webinário Internacional de Ciência e Tecnologia em Alimentos Webinário Internacional de Ciência e Tecnologia em Alimentos
  Academic monograph
• Oliveira, Gleice de Paula; Vidal, Vitor Andre Silva; Ramos, Gustavo Luís de Paiva Anciens; Azeredo, Denise Perdomo. (2021) Sódio em embutidos emulsionados: informação nutricional e consumo. Alimentos: Ciência, Tecnologia e Meio Ambiente
  Academic article
• Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Ozaki, Maristela Midori; Ribeiro, Ana Paula Badan; Bernardinelli, Oigres Daniel; Câmara, Ana Karoline Ferreira Ignácio. (2021) Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. Food science and technology international
  Academic article
• Vidal, Vitor A. S.; Paglarini, Camila S.; Lorenzo, Jose M.; Munekata, Paulo E.S.; Pollonio, Marise A. R.. (2021) Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. Food Reviews International
  Academic article
• Câmara, Ana Karoline Ferreira Ignácio; Ozaki, Maristela Midori; Santos, Mirian; Vidal, Vitor Andre Silva; Ribeiro, Wanessa Oliveira; Paglarini, Camila de Souza. (2021) Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages. Food Structure
  Academic article
• Vidal, Vitor A. S.; Paglarini, Camila S.; Santos, José R.; Pollonio, Marise A. R.. (2021) Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach. Journal of Food Processing and Preservation
  Academic article

2020

• Ozaki, Maristela Midori; Câmara, Ana Karoline Ferreira Ignacio; Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Pollonio, Marise Aparecida Rodrigues. (2020) Produtos Cárneos com Adição de Compostos Prebióticos: Desafios Tecnológicos e Benefícios Nutricionais. Probióticos e Prebióticos: Desafios e Avanços. Setembro Setembro
  Textbook
• Câmara, Ana Karoline Ferreira Ignacio; Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Pollonio, Marise Aparecida Rodrigues. (2020) Meat products as prebiotic food carrier. Elsevier Elsevier
  Academic monograph
• Vidal, Vitor Andre Silva; Santana, Jaqueline B.; Paglarini, Camila S.; Silva, Maria A.A.P. da; Freitas, Mônica Q.; Esmerino, Erick A.. (2020) Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Science
  Academic article
• VIDAL, Vitor Andre Silva; PAGLARINI, Camila de Souza; FERREIRA, Alef; SANTOS, José Roberto dos; POLLONIO, Marise Aparecida Rodrigues. (2020) Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps. Ciência e Tecnologia de Alimentos
  Academic article
• Vidal, Vitor Andre Silva; Paglarini, Camila S.; Freitas, Mônica Q.; Coimbra, Lorena O.; Esmerino, Erick A.; Pollonio, Marise A.R.. (2020) Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat. Meat Science
  Academic article
• Santos, Mirian dos; Ozaki, Maristela Midori; Ribeiro, Wanessa Oliveira; Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Campagnol, Paulo Cezar Bastianello. (2020) Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts. Lebensmittel-Wissenschaft + Technologie
  Academic article
• Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Santos, Mirian dos; Coimbra, Lorena O.; Esmerino, Erick Almeida; Cruz, Adriano G.. (2020) Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels. Food Research International
  Academic article
• Câmara, Ana Karoline Ferreira Ignácio; Vidal, Vitor Andre Silva; Santos, Mirian; Bernardinelli, Oigres Daniel; Sabadini, Edvaldo; Pollonio, Marise Aparecida Rodrigues. (2020) Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy. Meat Science
  Academic article
• Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Ribeiro, Wanessa; Ribeiro, Ana P Badan; Bernardinelli, Oigres D; Herrero, Ana M. (2020) Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage. Journal of the Science of Food and Agriculture
  Academic article
• Coimbra, Lorena O.; Vidal, Vitor Andre Silva; Silva, Ramon; Rocha, Ramon S.; Guimarães, Jonas T.; Balthazar, Celso F.. (2020) Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. Lebensmittel-Wissenschaft + Technologie
  Academic article
• Magalhães, Iara Maria Cerqueira; Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Pollonio, Marise Aparecida Rodrigues. (2020) Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage. Journal of Food Processing and Preservation
  Academic article
• Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Martini, Silvana; Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues. (2020) Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review. Critical reviews in food science and nutrition
  Academic article
• Vidal, Vitor Andre Silva; Nachtigall, Fabiane Manke; Baseggio, Andressa; Junior, Mario Roberto Marostica; Santos, Leonardo Silva; Pollonio, Marise Aparecida Rodrigues. (2020) How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?. Emirates Journal of Food and Agriculture (EJFA)
  Academic article
• Vidal, Vitor A. S.; Lorenzo, Jose M.; Munekata, Paulo E. S.; Pollonio, Marise A. R.. (2020) Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review. Critical reviews in food science and nutrition
  Academic article

2019

• Schmiele, Marcio; Yoshida, Claudia; Gomes, Pedro; Vidal, Vitor Andre Silva; Pollonio, Marise Aparecida Rodrigues; Chang, Yoon. (2019) Proteínas vegetais extrusadas como extensores em sistema modelo de emulsão cárnea. Simpósio de Engenharia de Alimentos. ICA-UFMG ICA-UFMG
  Academic monograph
• Paglarini, Camila de Souza; Furtado, Guilherme de Figueiredo; Honório, Alice Raissa; Mokarzel, Letícia; Vidal, Vitor Andre Silva; Ribeiro, Ana Paula Badan. (2019) Functional emulsion gels as pork back fat replacers in Bologna sausage. Food Structure
  Academic article
• Vidal, Vitor A.S.; Biachi, João P.; Paglarini, Camila S.; Pinton, Mariana B.; Campagnol, Paulo C.B.; Esmerino, Erick A.. (2019) Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat Science
  Academic article
• Vidal, Vitor A.S.; Bernardinelli, Oigres Daniel; Paglarini, Camila S.; Sabadini, Edvaldo; Pollonio, Marise A.R.. (2019) Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life. Food Research International
  Academic article
• Bis-Souza, C. V.; Ozaki, M. M.; Vidal, Vitor Andre Silva; Pollonio, M. A. R.; Penna, A. L. B.; Barretto, A. C. S.. (2019) Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?. Journal of food science and technology
  Academic article
• Nachtigall, Fabiane M.; Vidal, Vitor Andre Silva; Pyarasani, Radha D.; Domínguez, Rubén; Lorenzo, José M.; Pollonio, Marise A. R.. (2019) Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat. Foods
  Academic article

2018

• Paglarini, Camila de Souza; Furtado, Guilherme de Figueiredo; Biachi, João Paulo; Vidal, Vitor Andre Silva; Martini, Silvana; Forte, Marcus Bruno Soares. (2018) Functional emulsion gels with potential application in meat products. Journal of Food Engineering
  Academic article

2017

• Belsito, P.C.; Ferreira, M.V.S.; Cappato, L.P.; Cavalcanti, R.N.; Vidal, Vitor Andre Silva; Pimentel, T.C.. (2017) Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. Carbohydrate Polymers
  Academic article
• Horita, C.N.; Esmerino, E.A.; Vidal, Vitor Andre Silva; Farah, J.S.; Amaral, G.V.; Bolini, H.M.A.. (2017) Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel. Meat Science
  Academic article

2016

• Felicio, T.L.; Esmerino, E.A.; Vidal, Vitor Andre Silva; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.. (2016) Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. Food Chemistry
  Academic article