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Influence of phosphates in reduction of the aftertaste of steviol glycoside (derived from Stevia rebaudiana Bertoni) in black tea drinks.
Published in:
Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16962
By:
- da Silva, Fernanda Lopes;
- Pinto, Vinicius Rodrigues Arruda;
- de Souza, Louise Bergamin Athayde;
- Stephani, Rodrigo;
- Perrone, Ítalo Tuler;
- de Carvalho, Antônio Fernandes
Publication type:
Article
Recent patent applications in beverages enriched with plant proteins.
Published in:
NPJ Science of Food, 2021, v. 5, n. 1, p. 1, doi. 10.1038/s41538-021-00112-4
By:
- Arbach, Clara Takayama;
- Alves, Izabel Almeida;
- Serafini, Mairim Russo;
- Stephani, Rodrigo;
- Perrone, Ítalo Tuler;
- de Carvalho da Costa, Juliana
Publication type:
Article
Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano.
Published in:
Ciência Rural, 2015, v. 45, n. 4, p. 730, doi. 10.1590/0103-8478cr20140463
By:
- Costa Seixas, Vitória Nazaré;
- Félix, Mayara Rocha;
- Da Silva, Guilherme Mendes;
- Perrone, Ítalo Tuler;
- De Carvalho, Antonio Fernandes
Publication type:
Article
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche.
Published in:
European Food Research & Technology, 2024, v. 250, n. 5, p. 1529, doi. 10.1007/s00217-024-04481-4
By:
- Celestino, Jaqueline de Almeida;
- Sad, Maria Esther;
- Silva, Monisa Gouvêa;
- Cunha, Carolina Neves;
- Stephani, Rodrigo;
- Perrone, Ítalo Tuler
Publication type:
Article
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
Published in:
European Food Research & Technology, 2024, v. 250, n. 3, p. 763, doi. 10.1007/s00217-023-04418-3
By:
- dos Anjos Pinto, Caroline Barroso;
- Cunha, Carolina Neves;
- de Carvalho da Costa, Juliana;
- Wolfschoon-Pombo, Alan;
- Perrone, Ítalo Tuler;
- Stephani, Rodrigo
Publication type:
Article
The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review.
Published in:
European Food Research & Technology, 2024, v. 250, n. 2, p. 633, doi. 10.1007/s00217-023-04402-x
By:
- de Paula, Igor Lima;
- Mesa, Natalia Casas;
- Contim, Larissa Teixeira;
- Ferreira, Rafaela Gonçalves;
- Pombo, Alan F. Wolfschoon;
- de Carvalho da Costa, Juliana;
- Perrone, Ítalo Tuler;
- Stephani, Rodrigo
Publication type:
Article
Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend.
Published in:
European Food Research & Technology, 2023, v. 249, n. 10, p. 2741, doi. 10.1007/s00217-023-04307-9
By:
- da Silva, Fernanda Lopes;
- Mauricio, Érica Felipe;
- de Paula, Igor Lima;
- da Silva Campos, Nathalia;
- de Almeida Celestino, Jaqueline;
- Stephani, Rodrigo;
- Perrone, Ítalo Tuler;
- de Carvalho, Antônio Fernandes
Publication type:
Article
Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying.
Published in:
Journal of Dairy Research, 2024, v. 91, n. 4, p. 96, doi. 10.1017/S0022029924000128
By:
- Barbosa, Letícia Ribeiro;
- Francisquini, Júlia d'Almeida;
- Cerqueira, Ana Flávia Lawall Werneck;
- Moreira, João Paulo;
- dos Santos, Luciana Poty Manso;
- Scio, Elita;
- Stephani, Rodrigo;
- Perrone, Ítalo Tuler;
- Húngaro, Humberto Moreira;
- Rodarte, Mirian Pereira
Publication type:
Article
The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and isotherm.
Published in:
Journal of Dairy Research, 2023, v. 90, n. 3, p. 299, doi. 10.1017/S0022029923000456
By:
- Zacaron, Thiago Medeiros;
- Francisquini, Júlia d'Almeida;
- Perrone, Ítalo Tuler;
- Stephani, Rodrigo
Publication type:
Article
Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese.
Published in:
Journal of Dairy Research, 2023, v. 90, n. 2, p. 186, doi. 10.1017/S0022029923000316
By:
- da Silva, Fernanda Lopes;
- Fusieger, Andressa;
- Moreira, Maria Tereza Cratiú;
- Oliveira, Isabelle Carolina;
- Perrone, Ítalo Tuler;
- Silva, Naaman Francisco Nogueira;
- Stephani, Rodrigo;
- de Carvalho, Antônio Fernandes
Publication type:
Article
Colloidal stability of milk: reinterpretation of alcohol test results by digital microscopy.
Published in:
Journal of Dairy Research, 2022, v. 89, n. 1, p. 90, doi. 10.1017/S0022029922000176
By:
- da Costa, Cláudio Humberto Ferreira;
- de Paula, Igor Lima;
- da Silva, Paulo Henrique Fonseca;
- Perrone, Ítalo Tuler;
- Stephani, Rodrigo;
- Cappa de Oliveira, Luiz Fernando
Publication type:
Article
Lactose-free Dulce de leche: compositional characterization, browning and texture profile.
Published in:
Journal of Dairy Research, 2021, v. 88, n. 4, p. 452, doi. 10.1017/S0022029921000820
By:
- Pinto, Caroline Barroso dos Anjos;
- Renhe, Isis Rodrigues Toledo;
- Viana, Carolina Carvalho Ramos;
- Perrone, Ítalo Tuler;
- Oliveira, Luiz Fernando Cappa de;
- Stephani, Rodrigo
Publication type:
Article
Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
Published in:
Journal of Dairy Research, 2021, v. 88, n. 3, p. 343, doi. 10.1017/S0022029921000558
By:
- Nardy Paiva, Virgínia;
- de Souza Soares, Lucas;
- Stephani, Rodrigo;
- Pereira Silva, Álvaro Augusto;
- Fernandes de Carvalho, Antônio;
- Rodrigues Toledo Renhe, Isis;
- Tuler Perrone, Ítalo
Publication type:
Article
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche.
Published in:
Journal of Dairy Research, 2019, v. 86, n. 4, p. 477, doi. 10.1017/S0022029919000815
By:
- Francisquini, Júlia d'Almeida;
- Rocha, Júlia;
- Martins, Evandro;
- Stephani, Rodrigo;
- Henrique Fonseca da Silva, Paulo;
- Toledo Renhe, Isis Rodrigues;
- Tuler Perrone, Ítalo;
- Fernandes de Carvalho, Antônio
Publication type:
Article
Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss.
Published in:
Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3267, doi. 10.1111/1541-4337.12774
By:
- Moreira, Maria Tereza Cratiú;
- Martins, Evandro;
- Perrone, Ítalo Tuler;
- Freitas, Rosângela;
- Queiroz, Lucas Sales;
- Carvalho, Antônio Fernandes
Publication type:
Article
Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions.
Published in:
Applied Sciences (2076-3417), 2024, v. 14, n. 17, p. 8086, doi. 10.3390/app14178086
By:
- Lima, Raquel Reis;
- Vieira, Maria Eduarda Martins;
- Campos, Nathalia da Silva;
- Perrone, Ítalo Tuler;
- Stephani, Rodrigo;
- Casanova, Federico;
- de Carvalho, Antônio Fernandes
Publication type:
Article
Effect of sodium citrate on lactose crystallization in concentrated whey.
Published in:
International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 757, doi. 10.1111/1471-0307.12700
By:
- Pereira, João Pablo Fortes;
- Melquíades, Laís Lima;
- Stephani, Rodrigo;
- Oliveira, Luiz Fernando Cappa;
- Perrone, Ítalo Tuler;
- Carvalho, Antônio Fernandes
Publication type:
Article
Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying.
Published in:
International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 765, doi. 10.1111/1471-0307.12704
By:
- Nogueira, Márcio H;
- Tavares, Guilherme M;
- Casanova, Federico;
- Silva, Carolina RJ;
- Rocha, Juliana CG;
- Stringheta, Paulo C;
- Stephani, Rodrigo;
- Perrone, Ítalo Tuler;
- Carvalho, Antonio F
Publication type:
Article
Evaluation of the Maillard reaction in infant formulas after opening.
Published in:
Journal of Food & Nutrition Research, 2019, v. 58, n. 3, p. 245
By:
- NUNES, LAUANE;
- MARTINS, EVANDRO;
- FRANCISQUINI, JÚLIA D'ALMEIDA;
- STRINGHETA, PAULO CÉSAR;
- PERRONE, ÍTALO TULER;
- DE CARVALHO, ANTÔNIO FERNANDES
Publication type:
Article
INFLUÊNCIA DO TEOR DE SÓLIDOS LÁCTEOS NA MICROESTRUTURA DE LEITES FERMENTADOS.
Published in:
Revista do Instituto de Laticínios Cândido Tostes, 2021, v. 76, n. 4, p. 224, doi. 10.14295/2238-6416.v76i4.859
By:
- Ramieres Gomes, Elisângela;
- Braga de Oliveira, Mariana;
- Fonseca da Silva, Paulo Henrique;
- Tuler Perrone, Ítalo;
- Cappa de Oliveira, Luiz Fernando;
- Stephani, Rodrigo
Publication type:
Article
GORDURA SUPERFICIAL EM LEITE EM PÓ.
Published in:
Revista do Instituto de Laticínios Cândido Tostes, 2021, v. 76, n. 2, p. 107, doi. 10.14295/2238-6416.v76i2.805
By:
- Athayde de Souza, Louise Bergamin;
- Netto, Gabriel Gama;
- Moreira da Silva, Karina Coelho;
- Stephani, Rodrigo;
- de Carvalho, Antônio Fernandes;
- Perrone, Ítalo Tuler
Publication type:
Article
ESTUDO DA TEMPERATURA DE FUSÃO E SOLUBILIDADE DOS CRISTAIS DE LACTOSE EM LEITE CONDENSADO UTILIZANDO MICROSCOPIA ÓPTICA E ESPECTROSCOPIA RAMAN.
Published in:
Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 4, p. 222, doi. 10.14295/2238-6416.v75i4.806
By:
- Germano Alves, Natália Maria;
- Ramieres Gomes, Elisângela;
- Fortes Pereira, João Pablo;
- Tuler Perrone, Ítalo;
- Cappa de Oliveira, Luiz Fernando;
- Stephani, Rodrigo
Publication type:
Article
DETERMINAÇÃO DA LACTOSE ANTE ÀS METODOLOGIAS CONTEMPORÂNEAS.
Published in:
Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 59, doi. 10.14295/2238-6416.v75i1.756
By:
- Moreira da Silva, Karina Coelho;
- Netto, Gabriel Gama;
- Athayde de Souza, Louise Bergamin;
- Stephani, Rodrigo;
- Fernandes de Carvalho, Antônio;
- Tuler Perrone, Ítalo
Publication type:
Article
CARACTERIZAÇÃO DA SUPERFÍCIE DE PARTÍCULAS DE PRODUTOS LÁCTEOS DESIDRATADOS.
Published in:
Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 10, doi. 10.14295/2238-6416.v75i1.755
By:
- de Melo Toledo, Paulo Henrique;
- Fortes Pereira, João Pablo;
- Tuler Perrone, Ítalo;
- Fernandes Carvalho, Antônio;
- Cappa Oliveira, Luiz Fernando;
- Stephani, Rodrigo
Publication type:
Article
UTILIZAÇÃO DE SORO DE LEITE E AMIDO NA PRODUÇÃO DE DOCE DE LEITE PASTOSO: RENDIMENTO, COMPOSIÇÃO, PERFIL DE TEXTURA, VISCOSIDADE E AVALIAÇÃO SENSORIAL DE ACEITAÇÃO.
Published in:
Revista do Instituto de Laticínios Cândido Tostes, 2020, v. 75, n. 1, p. 1, doi. 10.14295/2238-6416.v75i1.747
By:
- Alves Guerra, Carolina Rodrigues;
- Graça Assis Marinho, Sabrina Domingues;
- Stephani, Rodrigo;
- Toledo Renhe, Isis Rodrigues;
- Fernandes de Carvalho, Antônio;
- Tuler Perrone, Ítalo
Publication type:
Article
Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold.
Published in:
Journal of Sensory Studies, 2022, v. 37, n. 2, p. 1, doi. 10.1111/joss.12726
By:
- Pinto, Vinícius Rodrigues Arruda;
- Lima Filho, Tarcísio;
- Minim, Valéria Paula Rodrigues;
- Della Lucia, Suzana Maria;
- de Souza, Louise Bergamin Athayde;
- da Silva, Fernanda Lopes;
- Vidigal, Márcia Cristina Teixeira Ribeiro;
- de Carvalho, Antônio Fernandes;
- Perrone, Ítalo Tuler
Publication type:
Article
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations.
Published in:
Journal of Sensory Studies, 2021, v. 36, n. 3, p. 1, doi. 10.1111/joss.12643
By:
- Souza, Louise Bergamin Athayde;
- Pinto, Vinícius Rodrigues Arruda;
- Nascimento, Luis Gustavo Lima;
- Stephani, Rodrigo;
- Carvalho, Antonio Fernandes;
- Perrone, Ítalo Tuler
Publication type:
Article

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