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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

Journal of food science, 2012-01, Vol.77 (1), p.S24-S28

2012

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Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

Comprehensive reviews in food science and food safety, 2010-05, Vol.9 (3), p.292-302

2010

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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Trends in food science & technology, 2011-06, Vol.22 (6), p.276-291

2011

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Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

Comprehensive reviews in food science and food safety, 2010-07, Vol.9 (4), p.358-373

2010

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Bacillus cereus in Refrigerated Milk Submitted to Different Heat Treatments

Journal of food protection, 2009-06, Vol.72 (6), p.1301-1305

2009

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Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide

Packaging technology & science, 2014-01, Vol.27 (1), p.29-35

2014

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Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

Food science & technology, 2012-07, Vol.47 (2), p.512-515

2012

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Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat

Meat science, 2012-07, Vol.91 (3), p.255-260

2012

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Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

International journal of dairy technology, 2014-02, Vol.67 (1), p.89-94

2014

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Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin

International journal of dairy technology, 2013-02, Vol.66 (1), p.63-69

2013

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Restrictions to the use of cleanrooms for packaging pasteurised milk

International journal of dairy technology, 2010-05, Vol.63 (2), p.266-272

2010

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Ice-cream as a probiotic food carrier

Food research international, 2009-11, Vol.42 (9), p.1233-1239

2009

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Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

International journal of dairy technology, 2011-11, Vol.64 (4), p.549-556

2011

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Packaging system and probiotic dairy foods

Food research international, 2007-10, Vol.40 (8), p.951-956

2007

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Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

Food chemistry, 2011-01, Vol.124 (2), p.692-695

2011

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PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Food research international, 2012-01, Vol.45 (1), p.211-215

2012

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Development of goat cheese whey-flavoured beverages

International journal of dairy technology, 2009-08, Vol.62 (3), p.438-443

2009

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Prerequisite programs at schools: diagnosis and economic evaluation

Foodborne pathogens and disease, 2011-02, Vol.8 (2), p.213-220

2011

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Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Food research international, 2010-06, Vol.43 (5), p.1444-1448

2010

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Pasteurized milk: efficiency of pasteurization and its microbiological conditions in Brazil

Foodborne pathogens and disease, 2010-02, Vol.7 (2), p.217-219

2010

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Food allergens: Knowledge and practices of food handlers in restaurants

Food control, 2010-10, Vol.21 (10), p.1318-1321

2010

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A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

Food control, 2010, Vol.21 (1), p.50-54

2010

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Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

Food chemistry, 2010, Vol.124 (2), p.692-695

2010

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Cream cheese as a symbiotic food carrier using B ifidobacterium animalis B b‐12 and L actobacillus acidophilus L a‐5 and inulin

International journal of dairy technology, 2013-02, Vol.66 (1), p.63-69

2013

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Cream cheese as a symbiotic food carrier using Bifidobacterium animalisBb-12 and Lactobacillus acidophilusLa-5 and inulin

International journal of dairy technology, 2013-02, Vol.66 (1), p.63

2013

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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

Bacillus cereus in Refrigerated Milk Submitted to Different Heat Treatments

Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide

Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin

Restrictions to the use of cleanrooms for packaging pasteurised milk

Ice-cream as a probiotic food carrier

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Packaging system and probiotic dairy foods

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Development of goat cheese whey-flavoured beverages

Prerequisite programs at schools: diagnosis and economic evaluation

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Pasteurized milk: efficiency of pasteurization and its microbiological conditions in Brazil

Food allergens: Knowledge and practices of food handlers in restaurants

A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

Cream cheese as a symbiotic food carrier using B ifidobacterium animalis B b‐12 and L actobacillus acidophilus L a‐5 and inulin

Cream cheese as a symbiotic food carrier using Bifidobacterium animalisBb-12 and Lactobacillus acidophilusLa-5 and inulin

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