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“Fouling”: review of the deposition and destabilization of milk proteins during processing

Revista do Instituto de Laticínios Cândido Tostes, 2021-12, Vol.76 (4), p.233-242

2021

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A fast and validated capillary zone electrophoresis method for the determination of selected fatty acids applied to food and cosmetic purposes

Analytical methods, 2019-11, Vol.11 (43), p.567-5612

2019

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Chemical characterisation by UPLC‐Q‐ToF‐MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by‐product

Phytochemical analysis, 2022-10, Vol.33 (7), p.1036-1044

2022

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Development and characterization of concentrated and fermented whey beverages

Revista do Instituto de Laticínios Cândido Tostes, 2022-03, Vol.76 (1), p.28-39

2022

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Study of the emulsifying action of the avocado pulp associated with the whey protein

Revista do Instituto de Laticínios Cândido Tostes, 2019-03, Vol.73 (3), p.122-135

2019

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“Fouling”: revisão sobre a deposição e desestabilização das proteínas lácteas durante o processamento

Revista do Instituto de Laticínios Cândido Tostes, 2021-12, Vol.76 (4), p.233-242

2021

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Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

Food hydrocolloids, 2018-06, Vol.79, p.331-342

2018

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LINEARIZATION OF THE BRADFORD PROTEIN ASSAY TO APPLICATION IN COW MILK PROTEINS QUANTIFICATION BY UV-Vis SPECTROPHOTOMETRY METHOD

Revista do Instituto de Laticínios Cândido Tostes, 2015-01, Vol.69 (6), p.415-423

2015

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Application of nanobiotechnology in the dairy industry: from production to consumption

Revista do Instituto de Laticínios Cândido Tostes, 2024-02, Vol.77 (3), p.158-167

2024

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Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated

Food science & technology, 2017-01, Vol.75, p.473-480

2017

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Development and characterization of chitosan film containing hydroethanolic extract of Coffea arabica leaves for wound dressing application

Materials today communications, 2024-03, Vol.38, p.108503, Article 108503

2024

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Effects of mixtures of ethanol–calcium chloride–carboxymethylcellulose on the bovine milk whey freeze concentration process

Sustainable Food Technology, 2023-03, Vol.1 (2), p.280-295

2023

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Development and characterization of concentrated and fermented whey beverages

Revista do Instituto de Laticínios Cândido Tostes, 2021-12, Vol.76 (1), p.28-39

2021

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Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

Brazilian Journal of Development, 2021-08, Vol.7 (8), p.82502-82519

2021

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Estudo da ação emulsificante da polpa de abacate associada às proteínas do soro de leite

Revista do Instituto de Laticínios Cândido Tostes, 2019-03, Vol.73 (3), p.122-135

2019

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Pumpkin seeds (Cucurbita moschata - Jacarezinho cultivar): characterization of the oil extracted by solvent and supercritical fluid and study of anti-parasitary activity / Sementes de abóbora (Cucurbita moschata - cultivar Jacarezinho): caracterização do óleo extraído por solvente e fluido supercrítico e estudo da atividade antiparasitária

Brazilian Journal of Development, 2022-02, Vol.8 (2), p.15285-15299

2022

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Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching

Analytical methods, 2014-01, Vol.6 (6), p.1666-1673

2014

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305 TRANSCATHETER RENAL DENERVATION IN PATIENTS WITH CHRONIC KIDNEY DISEASE AND RESISTANT HYPERTENSION: FIRST EXPERIENCE IN BRAZIL

Journal of hypertension, 2012-09, Vol.30 (Supplement 1), p.e90

2012

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MAJOR GOAT MILK PROTEIN: SEPARATION AND CHARACTERIZATION BY “LAB-ON-A-CHIP” MICROFLUIDIC ELECTROPHORES

Bolim do Centro de Pesquisa e Processamento de Alimentos, 2018-07, Vol.35 (2)

2018

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Aplicação da nanobiotecnologia na indústria láctea: da produção ao consumo

Revista do Instituto de Laticínios Cândido Tostes, 2022-02, Vol.77 (3), p.158-167

2022

Volltextzugriff (PDF)

Atividade antimicrobiana do alho (Allium sativum l.) frente a bactéria causadora de infecção do trato urinário

Journal of Biotechnology and Biodiversity, 2019-10, Vol.7 (1), p.217-224

2019

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Obtenção de leite integral sem colesterol com a utilização de β-cyclodextrina

Revista do Instituto de Laticínios Cândido Tostes, 2013-10, Vol.68 (394), p.32-38

2013

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O câncer de esôfago: uma revisão

Revista da Universidade Vale do Rio Verde, 2015, Vol.13 (1), p.773-790

2015

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INVESTIGAÇÃO MICROSCÓPICA DA ESTRUTURA DO LEITE ADICIONADO DE POLISSACARÍDEOS

Bolim do Centro de Pesquisa e Processamento de Alimentos, 2014-06, Vol.32 (1)

2014

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EFEITO DA ADIÇÃO DE CLORETO DE CÁLCIO NA ESTABILIDADE

Bolim do Centro de Pesquisa e Processamento de Alimentos, 2012-08, Vol.30 (1)

2012

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“Fouling”: review of the deposition and destabilization of milk proteins during processing

A fast and validated capillary zone electrophoresis method for the determination of selected fatty acids applied to food and cosmetic purposes

Chemical characterisation by UPLC‐Q‐ToF‐MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by‐product

Development and characterization of concentrated and fermented whey beverages

Study of the emulsifying action of the avocado pulp associated with the whey protein

“Fouling”: revisão sobre a deposição e desestabilização das proteínas lácteas durante o processamento

Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

LINEARIZATION OF THE BRADFORD PROTEIN ASSAY TO APPLICATION IN COW MILK PROTEINS QUANTIFICATION BY UV-Vis SPECTROPHOTOMETRY METHOD

Application of nanobiotechnology in the dairy industry: from production to consumption

Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated

Development and characterization of chitosan film containing hydroethanolic extract of Coffea arabica leaves for wound dressing application

Effects of mixtures of ethanol–calcium chloride–carboxymethylcellulose on the bovine milk whey freeze concentration process

Development and characterization of concentrated and fermented whey beverages

Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

Estudo da ação emulsificante da polpa de abacate associada às proteínas do soro de leite

Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching

305 TRANSCATHETER RENAL DENERVATION IN PATIENTS WITH CHRONIC KIDNEY DISEASE AND RESISTANT HYPERTENSION: FIRST EXPERIENCE IN BRAZIL

MAJOR GOAT MILK PROTEIN: SEPARATION AND CHARACTERIZATION BY “LAB-ON-A-CHIP” MICROFLUIDIC ELECTROPHORES

Aplicação da nanobiotecnologia na indústria láctea: da produção ao consumo

Atividade antimicrobiana do alho (Allium sativum l.) frente a bactéria causadora de infecção do trato urinário

Obtenção de leite integral sem colesterol com a utilização de β-cyclodextrina

O câncer de esôfago: uma revisão

INVESTIGAÇÃO MICROSCÓPICA DA ESTRUTURA DO LEITE ADICIONADO DE POLISSACARÍDEOS

EFEITO DA ADIÇÃO DE CLORETO DE CÁLCIO NA ESTABILIDADE

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