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Refinado por: Nome da Publicação: Journal Of Dairy Science remover
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1
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
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Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A. G. Cruz J. A. F Faria; E. H. M Walter; R. R Andrade; R. N Cavalcanti; Carlos Augusto Fernandes de Oliveira; Daniel Granato

Journal of Dairy Science Champaign, IL v. 93, n. 11, p. 5059-5068, Nov. 2010

Champaign, IL 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Pro )(Acessar)

2
Characterization of Staphylococcus aureus isolates in milk and the milking environment from small-scale dairy farms of São Paulo, Brazil, using pulsed-field gel electrophoresis
Characterization of Staphylococcus aureus isolates in milk and the milking environment from small-scale dairy farms of São Paulo, Brazil, using pulsed-field gel electrophoresis
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Artigo 		Adicionar ao Meu Espaço

Characterization of Staphylococcus aureus isolates in milk and the milking environment from small-scale dairy farms of São Paulo, Brazil, using pulsed-field gel electrophoresis

Sarah Hwa In Lee C. H Camargo; J. L Gonçalves; A. G Cruz; Beatriz Trentin Sartori; Monique Biotto Machado; Carlos Augusto Fernandes de Oliveira

Journal of Dairy Science Lancaster v. 95, n. 12, p. 7377-7383, Dec 2012

Lancaster 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Cha )(Acessar)

3
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A. G. Cruz J. A. F Faria; E. H. M Walter; R. R Andrade; R. N Cavalcanti; Carlos Augusto Fernandes de Oliveira; Daniel Granato

Journal of Dairy Science Champaign, IL v. 93, n. 11, p. 5059-5068, Nov. 2010

Champaign, IL 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Pro )(Acessar)

4
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

W. F Castro Adriano Gomes da Cruz; D Rodrigues; G Ghiselli; Carlos Augusto Fernandes de Oliveira; José de Assis Fonseca Faria; H. T Godoy

Journal of Dairy Science New York v. 96, n. 1, p. 96-100, 2013

New York 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sho )(Acessar)

5
Storage of refrigerated raw goat milk affecting the quality of whole milk powder
Storage of refrigerated raw goat milk affecting the quality of whole milk powder
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Storage of refrigerated raw goat milk affecting the quality of whole milk powder

Carolina Rodrigues da Fonseca Keliani Bordin; Andrezza Maria Fernandes; Christianne Elisabete da Costa Rodrigues; Carlos Humberto Corassin; Adriano Gomes da Cruz; Carlos Augusto Fernandes de Oliveira

Journal of Dairy Science New York v. 96, n. 7, p. 4716-4724, July 2013

New York 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sto )(Acessar)

6
Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1
Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1
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Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1

Bruna Leonel Gonçalves Juliano Leonel Gonçalves; Roice Eliana Rosim; Leandro Pereira Cappato; Adriano Gomes da Cruz; Carlos Augusto Fernandes de Oliveira; Carlos Humberto Corassin

Journal of Dairy Science New York v. 100, n. 7, p. 5701-5708, July 2017

New York 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Eff )(Acessar)

7
Effect of peracetic acid on biofilms formed by Staphylococcus aureus and Listeria monocytogenes isolated from dairy plants
Effect of peracetic acid on biofilms formed by Staphylococcus aureus and Listeria monocytogenes isolated from dairy plants
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of peracetic acid on biofilms formed by Staphylococcus aureus and Listeria monocytogenes isolated from dairy plants

Sarah Hwa In Lee Leandro Pereira Cappato; Carlos Humberto Corassin; Adriano Gomes da Cruz; Carlos Augusto Fernandes de Oliveira

Journal of Dairy Science New York v. 99, n. 3, p. 2384-2390, Mar. 2016

New York 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Eff )(Acessar)

8
Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating
Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating
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Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating

Celso F. Balthazar Sinara Teixeira do Brasil Morais; Mirella Romanelli Vicente Bertolo; Ramon Silva; Stanislau Bogusz Junior; Adriano G Cruz; Anderson S Sant'Ana

Journal of Dairy Science New York: Elsevier Inc. v.107, n.1, p.155-168, 2024

New York 2024

Localização: IQSC - Inst. Química de São Carlos    (P20929 )(Acessar)

9
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

P. C. B. Lollo A. G Cruz; P. N Morato; C. S Moura; L. B Carvalho-Silva; Carlos Augusto Fernandes de Oliveira; J. A. F Faria; J Amaya-Farfán

Journal of Dairy Science New York v. 95, n. 7, p. 3549-3558, July 2012

New York 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro )(Acessar)

10
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

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

Journal of Dairy Science New York v. 95, n. 5, p. 2261-2269, May 2012

New York 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro )(Acessar)

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