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Preference mapping of dulce de leche commercialized in Brazilian markets

Journal of dairy science, 2015-03, Vol.98 (3), p.1443-1454

2015

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Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

Journal of dairy science, 2016-06, Vol.99 (6), p.4160-4168

2016

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Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods

Food chemistry, 2015-02, Vol.169, p.471-477

2015

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Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage

Poultry science, 2014-09, Vol.93 (9), p.2304-2313

2014

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Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods

Food research international, 2014-10, Vol.64, p.380-386

2014

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Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

PloS one, 2015-10, Vol.10 (10), p.e0139910-e0139910

2015

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Modelling inactivation of wild‐type and clinical Escherichia coli O26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

Journal of applied microbiology, 2019-11, Vol.127 (5), p.1564-1575

2019

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Application of molecular tools to elucidate the microbiota of seafood

Journal of applied microbiology, 2018-06, Vol.124 (6), p.1347-1365

2018

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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Food research international, 2013-05, Vol.51 (2), p.723-728

2013

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Comparative genome analysis and characterization of the Salmonella Typhimurium strain CCRJ_26 isolated from swine carcasses using whole‐genome sequencing approach

Letters in applied microbiology, 2018-04, Vol.66 (4), p.352-359

2018

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Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

Poultry science, 2014-06, Vol.93 (6), p.1571-1577

2014

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The effect of feed intake containing whole cottonseed on blood parameters of Nellore bulls

Arquivo brasileiro de medicina veterinária e zootecnia, 2017-06, Vol.69 (3), p.551-558

2017

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Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

Food chemistry, 2016-04, Vol.196, p.628-637

2016

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Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature

Poultry science, 2014-10, Vol.93 (10), p.2651-2656

2014

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Thin-layer chromatography applied to foods of animal origin: a tutorial review

Journal of analytical chemistry (New York, N.Y.), 2016-05, Vol.71 (5), p.459-470

2016

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The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration

Poultry science, 2014-01, Vol.93 (1), p.194-199

2014

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Effect of dairy by-products as milk replacers on quality attributes of ice cream

Journal of dairy science, 2020-11, Vol.103 (11), p.10022-10035

2020

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High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle

Meat science, 2023-12, Vol.206, p.109324-109324, Article 109324

2023

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Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems

Poultry science, 2017-03, Vol.96 (3), p.747-753

2017

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Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

Journal of dairy science, 2015-07, Vol.98 (7), p.4266-4272

2015

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Meat characteristics of cattle fed diets containing whole cottonseed

Arquivo brasileiro de medicina veterinária e zootecnia, 2016-08, Vol.68 (4), p.1069-1076

2016

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Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach

Food research international, 2014-08, Vol.62, p.233-237

2014

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Quality Index Method (QIM) developed for pacu Piaractus mesopotamicus and determination of its shelf life

Food research international, 2013-11, Vol.54 (1), p.311-317

2013

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Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2043-2048

2015

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Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

Food science & technology, 2014-05, Vol.56 (2), p.432-439

2014

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Preference mapping of dulce de leche commercialized in Brazilian markets

Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods

Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage

Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Modelling inactivation of wild‐type and clinical Escherichia coli O26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

Application of molecular tools to elucidate the microbiota of seafood

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Comparative genome analysis and characterization of the Salmonella Typhimurium strain CCRJ_26 isolated from swine carcasses using whole‐genome sequencing approach

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

The effect of feed intake containing whole cottonseed on blood parameters of Nellore bulls

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature

Thin-layer chromatography applied to foods of animal origin: a tutorial review

The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration

Effect of dairy by-products as milk replacers on quality attributes of ice cream

High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle

Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

Meat characteristics of cattle fed diets containing whole cottonseed

Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach

Quality Index Method (QIM) developed for pacu Piaractus mesopotamicus and determination of its shelf life

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

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