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Refinado por: Base de dados/Biblioteca: DOAJ Directory of Open Access Journals remover Base de dados/Biblioteca: ScienceDirect - Connect here FIRST to enable access remover
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1
Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Cadena, R.S. ; Cruz, A.G. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of dairy science, 2012-09, Vol.95 (9), p.4842-4850 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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2
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
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Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cruz, A.G. ; Castro, W.F. ; Faria, J.A.F. ; Lollo, P.C.B. ; Amaya-Farfán, J. ; Freitas, M.Q. ; Rodrigues, D. ; Oliveira, C.A.F. ; Godoy, H.T.

Journal of dairy science, 2012-05, Vol.95 (5), p.2261-2269 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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3
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
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Prebiotic gluten-free bread: Sensory profiling and drivers of liking

Morais, E.C. ; Cruz, A.G. ; Faria, J.A.F. ; Bolini, H.M.A.

Food science & technology, 2014-01, Vol.55 (1), p.248-254 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
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Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Castro, W.F. ; Cruz, A.G. ; Bisinotto, M.S. ; Guerreiro, L.M.R. ; Faria, J.A.F. ; Bolini, H.M.A. ; Cunha, R.L. ; Deliza, R.

Journal of dairy science, 2013-01, Vol.96 (1), p.16-25 [Periódico revisado por pares]

United States: Elsevier Inc

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5
Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
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Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Gomes, A.P. ; Cruz, A.G. ; Cadena, R.S. ; Celeghini, R.M.S. ; Faria, J.A.F. ; Bolini, H.M.A. ; Pollonio, M.A.R. ; Granato, D.

Journal of dairy science, 2011-06, Vol.94 (6), p.2701-2706 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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6
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Gomes, A.A. ; Braga, S.P. ; Cruz, A.G. ; Cadena, R.S. ; Lollo, P.C.B. ; Carvalho, C. ; Amaya-Farfán, J. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of dairy science, 2011-10, Vol.94 (10), p.4777-4786 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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7
Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese
Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese
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Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

Pereira, E.P.R. ; Cavalcanti, R.N. ; Esmerino, E.A. ; Silva, R. ; Guerreiro, L.R.M. ; Cunha, R.L. ; Bolini, H.M.A. ; Meireles, M.A. ; Faria, J.A.F. ; Cruz, A.G.

Journal of dairy science, 2016-03, Vol.99 (3), p.1762-1772 [Periódico revisado por pares]

United States: Elsevier Inc

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8
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
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Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Lollo, P.C.B. ; Cruz, A.G. ; Morato, P.N. ; Moura, C.S. ; Carvalho-Silva, L.B. ; Oliveira, C.A.F. ; Faria, J.A.F. ; Amaya-Farfan, J.

Journal of dairy science, 2012-07, Vol.95 (7), p.3549-3558 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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9
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
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The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

Esmerino, E.A. ; Cruz, A.G. ; Pereira, E.P.R. ; Rodrigues, J.B. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of dairy science, 2013-09, Vol.96 (9), p.5512-5521 [Periódico revisado por pares]

United States: Elsevier Inc

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10
Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
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Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

Castro, W.F. ; Cruz, A.G. ; Rodrigues, D. ; Ghiselli, G. ; Oliveira, C.A.F. ; Faria, J.A.F. ; Godoy, H.T.

Journal of dairy science, 2013-01, Vol.96 (1), p.96-100 [Periódico revisado por pares]

United States: Elsevier Inc

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