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Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

Starch - Stärke, 2020-03, Vol.72 (3-4), p.n/a

2020

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Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk

Food science & technology, 2020-08, Vol.130, p.109557, Article 109557

2020

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Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk

Innovative food science & emerging technologies, 2020-01, Vol.59, p.102247, Article 102247

2020

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Relationship between food environment, social isolation and diet quality in Brazil

Archivos latinoamericanos de nutrición, 2023-07, Vol.73 (Supl. 2), p.101-111

2023

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Effects of high pressure homogenization on the activity, stability, kinetics and three-dimensional conformation of a glucose oxidase produced by Aspergillus niger

PloS one, 2014-07, Vol.9 (7), p.e103410-e103410

2014

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Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

Journal of food science, 2011-03, Vol.76 (2), p.M106-M110

2011

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Review: Microbiological quality and safety of fruit juices-past, present and future perspectives

Critical reviews in microbiology, 2009-11, Vol.35 (4), p.310-339

2009

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Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil

Journal of dairy research, 2020-11, Vol.87 (4), p.480-483

2020

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High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development

PloS one, 2015-05, Vol.10 (5), p.e0125061-e0125061

2015

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Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

International journal of dairy technology, 2020-02, Vol.73 (1), p.292-295

2020

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Impact of high pressure processing in hydration and drying curves of common beans (Phaseolus vulgaris L.)

Innovative food science & emerging technologies, 2018-06, Vol.47, p.279-285

2018

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Application of high‐pressure homogenization on gums

Journal of the science of food and agriculture, 2018-04, Vol.98 (6), p.2060-2069

2018

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Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies

Food science & technology, 2022-01, Vol.154, p.112601, Article 112601

2022

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Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates

Food research international, 2022-07, Vol.157, p.111310-111310, Article 111310

2022

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Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction

Food science & technology, 2020-08, Vol.130, p.109636, Article 109636

2020

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Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese

International dairy journal, 2021-10, Vol.121, p.105101, Article 105101

2021

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Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme

Innovative food science & emerging technologies, 2017-10, Vol.43, p.60-67

2017

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Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk

International dairy journal, 2018-03, Vol.78, p.36-45

2018

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Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk

International dairy journal, 2019-07, Vol.94, p.29-37

2019

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Effect of High-Pressure Technologies on Enzymes: Science and Applications

1, 2023

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Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

International dairy journal, 2020-12, Vol.111, p.104833, Article 104833

2020

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High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Innovative food science & emerging technologies, 2016-04, Vol.34, p.302-309

2016

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Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a

2022

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Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?

International dairy journal, 2020-10, Vol.109, p.104778, Article 104778

2020

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Increasing fungi amyloglucosidase activity by high pressure homogenization

Innovative food science & emerging technologies, 2012-10, Vol.16, p.21-25

2012

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Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk

Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk

Relationship between food environment, social isolation and diet quality in Brazil

Effects of high pressure homogenization on the activity, stability, kinetics and three-dimensional conformation of a glucose oxidase produced by Aspergillus niger

Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

Review: Microbiological quality and safety of fruit juices-past, present and future perspectives

Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil

High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development

Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

Impact of high pressure processing in hydration and drying curves of common beans (Phaseolus vulgaris L.)

Application of high‐pressure homogenization on gums

Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies

Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates

Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction

Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese

Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme

Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk

Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk

Effect of High-Pressure Technologies on Enzymes: Science and Applications

Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk

Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?

Increasing fungi amyloglucosidase activity by high pressure homogenization

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