Publications by authors named "Vitor Vidal"

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Antidepressants as modulators of P2X7 receptor activity.
Vitor Nascimento Vidal, Guilherme Pegas Teixeira, Juliana Vieira Faria, Jonathas Albertino de Souza Oliveira, Murilo Lamim Bello

Neuroscience· December 2025

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Acidic pH Modulates Cell Wall and Melanization in , Affecting Macrophage Interaction.
Rafael de Souza Silva, Wilson Dias Segura, Rogéria Cristina Zauli, Reinaldo Souza Oliveira, Vitor Vidal

J Fungi (Basel)· July 2025

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Military rations: Nutritional, sensorial and technological quality and their effects on military physical exercise in extreme environments.
Vitor Andre Silva Vidal, Ida-Johanne Jensen, Øyvind Sandbakk, Pål Haugnes, Martin Winge Austeen

Nutr Res Rev· June 2025

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Influence of drying time and sugar content on the sensory profile of beef jerky.
Vitor Andre Silva Vidal, Rikke Harveland Ølberg, Lene Waldenstrøm, Ida-Johanne Jensen, Jørgen Lerfall

NPJ Sci Food· May 2025

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Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat.
Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Rubén Domínguez, José M Lorenzo

Food Sci Technol Int· December 2024

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Using Acanthamoeba spp. as a cell model to evaluate Leishmania infections.
Helena Lúcia Carneiro Santos, Gabriela Linhares Pereira, Rhagner Bonono do Reis, Igor Cardoso Rodrigues, Claudia Masini d'Avila, Vitor Ennes Vidal

PLoS Negl Trop Dis· October 2024

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Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.
Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Paulo E S Munekata, José M Lorenzo

J Sci Food Agric· January 2024

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Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage.
Camila S Paglarini, Vitor A S Vidal, Iramaia A Neri-Numa, Glaucia M Pastore, Marise A R Pollonio

Food Res Int· February 2023

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Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella.
Bruna E Auriema, Fernando J Correa, Ramon Silva, Paula Thaís S Soares, Aloizio L Lima, Vitor André S Vidal

Food Res Int· February 2022

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Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review.
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Silvana Martini, Rosiane Lopes Cunha, Marise Aparecida Rodrigues Pollonio

Crit Rev Food Sci Nutr· January 2022

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Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli

Food Sci Technol Int· January 2022

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Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.
Vitor A S Vidal, Jose M Lorenzo, Paulo E S Munekata, Marise A R Pollonio

Crit Rev Food Sci Nutr· July 2021

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Meat products as prebiotic food carrier.
Ana Karoline Ferreira Ignacio Câmara, Camila de Souza Paglarini, Vitor André Silva Vidal, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio

Adv Food Nutr Res· July 2021

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Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
Camila de Souza Paglarini, Vitor As Vidal, Wanessa Ribeiro, Ana P Badan Ribeiro, Oigres D Bernardinelli

J Sci Food Agric· January 2021

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Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Mirian Dos Santos, Lorena O Coimbra, Erick Almeida Esmerino

Food Res Int· June 2020

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Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.
Ana Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mirian Santos, Oigres Daniel Bernardinelli, Edvaldo Sabadini

Meat Sci· May 2020

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Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.
Vitor A S Vidal, Camila S Paglarini, Mônica Q Freitas, Lorena O Coimbra, Erick A Esmerino

Meat Sci· March 2020

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Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
Vitor A S Vidal, Jaqueline B Santana, Camila S Paglarini, Maria A A P da Silva, Mônica Q Freitas

Meat Sci· January 2020

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Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.
Vitor A S Vidal, Oigres Daniel Bernardinelli, Camila S Paglarini, Edvaldo Sabadini, Marise A R Pollonio

Food Res Int· November 2019

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Substitution effects of NaCl by KCl and CaCl on Lipolysis of Salted Meat.
Fabiane M Nachtigall, Vitor A S Vidal, Radha D Pyarasani, Rubén Domínguez, José M Lorenzo

Foods· November 2019

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Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
Vitor A S Vidal, João P Biachi, Camila S Paglarini, Mariana B Pinton, Paulo C B Campagnol

Meat Sci· June 2019

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In-Depth Quantitative Proteomic Analysis of Trophozoites and Pseudocysts of Trichomonas vaginalis.
Geovane Dias-Lopes, Jacek R Wiśniewski, Nathalia Pinho de Souza, Vítor Ennes Vidal, Gabriel Padrón

J Proteome Res· November 2018

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