Found: 44
Select item for more details and to access through your institution.
Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 124, p. 278, doi. 10.1016/j.fbp.2020.09.001
- By:
- Publication type:
- Article
Using Twitter<sup>®</sup> as source of information for dietary market research: a study on veganism and plant‐based diets.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 61, doi. 10.1111/ijfs.14743
- By:
- Publication type:
- Article
Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 12, p. 2631, doi. 10.1111/ijfs.13550
- By:
- Publication type:
- Article
Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review.
- Published in:
- Processes, 2020, v. 8, n. 3, p. 319, doi. 10.3390/pr8030319
- By:
- Publication type:
- Article
Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition.
- Published in:
- Microorganisms, 2019, v. 7, n. 9, p. 321, doi. 10.3390/microorganisms7090321
- By:
- Publication type:
- Article
Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 214, doi. 10.1111/1471-0307.12924
- By:
- Publication type:
- Article
Microwave heating impacts positively on the physical properties of orange juice‐milk beverage.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 129, doi. 10.1111/1471-0307.12830
- By:
- Publication type:
- Article
Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 115, doi. 10.1111/1471-0307.12819
- By:
- Publication type:
- Article
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 768, doi. 10.1111/1471-0307.12807
- By:
- Publication type:
- Article
Occurrence of aflatoxin M<sub>1</sub> in milk and Minas Frescal cheese manufactured in Brazilian dairy plants.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 431, doi. 10.1111/1471-0307.12772
- By:
- Publication type:
- Article
Impact of nonthermal processing on different milk enzymes.
- Published in:
- International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 481, doi. 10.1111/1471-0307.12622
- By:
- Publication type:
- Article
Prebiotic flours in dairy food processing: Technological and sensory implications.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, p. 1, doi. 10.1111/1471-0307.12394
- By:
- Publication type:
- Article
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar.
- Published in:
- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 89, doi. 10.1111/1471-0307.12087
- By:
- Publication type:
- Article
Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 1, p. 63, doi. 10.1111/j.1471-0307.2012.00880.x
- By:
- Publication type:
- Article
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 549, doi. 10.1111/j.1471-0307.2011.00722.x
- By:
- Publication type:
- Article
Development of goat cheese whey-flavoured beverages.
- Published in:
- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 438, doi. 10.1111/j.1471-0307.2009.00491.x
- By:
- Publication type:
- Article
Potentially probiotic açaí yogurt.
- Published in:
- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 178, doi. 10.1111/j.1471-0307.2008.00390.x
- By:
- Publication type:
- Article
Microbiological quality of ice creams commercialized in some cities in the state of Rio de Janeiro, Brazil.
- Published in:
- International Journal of Dairy Technology, 2006, v. 59, n. 4, p. 261, doi. 10.1111/j.1471-0307.2006.00278.x
- By:
- Publication type:
- Article
Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model.
- Published in:
- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.623920
- By:
- Publication type:
- Article
Consumption of probiotic yogurt and vitamin D‐fortified yogurt increases fasting level of GLP‐1 in obese adults undergoing low‐calorie diet: A double‐blind randomized controlled trial.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 10, p. 3259, doi. 10.1002/fsn3.2816
- By:
- Publication type:
- Article
Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3233, doi. 10.1002/fsn3.1180
- By:
- Publication type:
- Article
Determination of biogenic amines by high-performance liquid chromatography ( HPLC- DAD) in probiotic cow's and goat's fermented milks and acceptance.
- Published in:
- Food Science & Nutrition, 2015, v. 3, n. 3, p. 172, doi. 10.1002/fsn3.200
- By:
- Publication type:
- Article
Lyophilized Symbiotic Mitigates Mucositis Induced by 5-Fluorouracil.
- Published in:
- Frontiers in Pharmacology, 2021, v. 12, p. 1, doi. 10.3389/fphar.2021.755871
- By:
- Publication type:
- Article
Microbiological hazards involved in fresh-cut lettuce processing.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 8, p. 1455, doi. 10.1002/jsfa.3240
- By:
- Publication type:
- Article
Growth Kinetics of Kefir Biomass: Influence of the Incubation Temperature in Milk.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 499, doi. 10.3303/CET1975084
- By:
- Publication type:
- Article
Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff).
- Published in:
- Journal of Sensory Studies, 2023, v. 38, n. 5, p. 1, doi. 10.1111/joss.12856
- By:
- Publication type:
- Article
Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound.
- Published in:
- Journal of Sensory Studies, 2022, v. 37, n. 2, p. 1, doi. 10.1111/joss.12733
- By:
- Publication type:
- Article
Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets.
- Published in:
- Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12702
- By:
- Publication type:
- Article
Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 6, p. 1, doi. 10.1111/joss.12611
- By:
- Publication type:
- Article
The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 5, p. 1, doi. 10.1111/joss.12594
- By:
- Publication type:
- Article
Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 3, p. 1, doi. 10.1111/joss.12562
- By:
- Publication type:
- Article
An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation.
- Published in:
- Journal of Sensory Studies, 2020, v. 35, n. 1, p. N.PAG, doi. 10.1111/joss.12543
- By:
- Publication type:
- Article
Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 3, p. 1, doi. 10.1111/joss.12326
- By:
- Publication type:
- Article
Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.
- Published in:
- Foods, 2024, v. 13, n. 14, p. 2269, doi. 10.3390/foods13142269
- By:
- Publication type:
- Article
A Critical Review on Akkermansia muciniphila: Functional Mechanisms, Technological Challenges, and Safety Issues.
- Published in:
- Probiotics & Antimicrobial Proteins, 2024, v. 16, n. 4, p. 1376, doi. 10.1007/s12602-023-10118-x
- By:
- Publication type:
- Article
Partial sodium replacement in tilapia steak without loss of acceptability.
- Published in:
- Food Science & Technology International, 2015, v. 21, n. 4, p. 295, doi. 10.1177/1082013214535229
- By:
- Publication type:
- Article
Probiotic Delivery through Non-Dairy Plant-Based Food Matrices.
- Published in:
- Agriculture; Basel, 2021, v. 11, n. 7, p. 599, doi. 10.3390/agriculture11070599
- By:
- Publication type:
- Article
Probiotic foods: consumer perception and attitudes.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1577, doi. 10.1111/j.1365-2621.2007.01596.x
- By:
- Publication type:
- Article
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 3, p. 2560, doi. 10.1111/1541-4337.12962
- By:
- Publication type:
- Article
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1636, doi. 10.1111/1541-4337.12486
- By:
- Publication type:
- Article
Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 867, doi. 10.1111/1541-4337.12447
- By:
- Publication type:
- Article
Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 1, p. 67, doi. 10.1111/1541-4337.12409
- By:
- Publication type:
- Article
Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2010, v. 9, n. 4, p. 358, doi. 10.1111/j.1541-4337.2010.00115.x
- By:
- Publication type:
- Article
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2010, v. 9, n. 3, p. 292, doi. 10.1111/j.1541-4337.2010.00110.x
- By:
- Publication type:
- Article