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March 19, 2013
Cheese. What is its contribution to the sodium intake of Brazilians?
T L Felicio, E A Esmerino, A G Cruz, et al.
Journal of Dairy Science
|
October 30, 2012
Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation
W F Castro, A G Cruz, M S Bisinotto, et al.
Journal of Dairy Science
|
June 3, 2017
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data
F R Torres, E A Esmerino, B Thomas Carr, et al.
Meat Science
|
May 14, 2017
Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel
C N Horita, E A Esmerino, V A S Vidal, et al.
Journal of Dairy Science
|
May 25, 2011
Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride
A P Gomes, A G Cruz, R S Cadena, et al.
Food Chemistry
|
September 20, 2014
Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods
L V Gaze, M P Costa, M L G Monteiro, et al.
Journal of Dairy Science
|
June 23, 2012
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
P C B Lollo, A G Cruz, P N Morato, et al.
Journal of Dairy Science
|
September 28, 2011
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
A A Gomes, S P Braga, A G Cruz, et al.
Food Research International (Ottawa, Ont.)
|
July 18, 2018
Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods
J A Matera, A G Cruz, R S L Raices, et al.
Journal of Dairy Science
|
May 1, 2012
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, et al.
Page
of 6
Search research articles
Search
Showing results (31-40 of 60) with videos related to
Sort By:
Page
of 6
Appetite
|
March 19, 2013
Cheese. What is its contribution to the sodium intake of Brazilians?
T L Felicio, E A Esmerino, A G Cruz, et al.
Journal of Dairy Science
|
October 30, 2012
Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation
W F Castro, A G Cruz, M S Bisinotto, et al.
Journal of Dairy Science
|
June 3, 2017
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data
F R Torres, E A Esmerino, B Thomas Carr, et al.
Meat Science
|
May 14, 2017
Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel
C N Horita, E A Esmerino, V A S Vidal, et al.
Journal of Dairy Science
|
May 25, 2011
Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride
A P Gomes, A G Cruz, R S Cadena, et al.
Food Chemistry
|
September 20, 2014
Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods
L V Gaze, M P Costa, M L G Monteiro, et al.
Journal of Dairy Science
|
June 23, 2012
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
P C B Lollo, A G Cruz, P N Morato, et al.
Journal of Dairy Science
|
September 28, 2011
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
A A Gomes, S P Braga, A G Cruz, et al.
Food Research International (Ottawa, Ont.)
|
July 18, 2018
Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods
J A Matera, A G Cruz, R S L Raices, et al.
Journal of Dairy Science
|
May 1, 2012
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, et al.
Page
of 6