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Adriano G Cruz

Showing results (11-20 of 115) with videos related to

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Food Research International (Ottawa, Ont.)|May 10, 2024
Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roastingAna CarolinaVieira-Porto, Sara C Cunha, Elaine C Rosa, et al.
Ultrasonics Sonochemistry|June 19, 2019
High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy productsJonas T Guimarães, Celso F Balthazar, Hugo Scudino, et al.
Food Science & Nutrition|May 20, 2015
Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptanceMarion P Costa, Celso F Balthazar, Bruna L Rodrigues, et al.
Meat Science|November 11, 2019
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meatVitor A S Vidal, Camila S Paglarini, Mônica Q Freitas, et al.
Comprehensive Reviews in Food Science and Food Safety|January 20, 2021
Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product DevelopmentAdriano G Cruz, Rafael S Cadena, Eduardo H M Walter, et al.
Ultrasonics Sonochemistry|June 1, 2020
Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stabilityHugo Scudino, Eric Keven Silva, Andresa Gomes, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditionsMariana B Soares, Rafael C R Martinez, Eliene P R Pereira, et al.
Journal of Food Science|November 29, 2023
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye trackingElson R Tavares-Filho, Luiz G S Hidalgo, Lilian M Lima, et al.
Foods (Basel, Switzerland)|July 27, 2024
Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based AnalogElson Rogerio Tavares Filho, Ramon Silva, Pedro Henrique Campelo, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word associationEveline K B Soares, Erick A Esmerino, Marcus Vinícius S Ferreira, et al.
Pageof 12

Showing results (11-20 of 115) with videos related to

Sort By:
Pageof 12
Food Research International (Ottawa, Ont.)|May 10, 2024
Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roastingAna CarolinaVieira-Porto, Sara C Cunha, Elaine C Rosa, et al.
Ultrasonics Sonochemistry|June 19, 2019
High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy productsJonas T Guimarães, Celso F Balthazar, Hugo Scudino, et al.
Food Science & Nutrition|May 20, 2015
Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptanceMarion P Costa, Celso F Balthazar, Bruna L Rodrigues, et al.
Meat Science|November 11, 2019
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meatVitor A S Vidal, Camila S Paglarini, Mônica Q Freitas, et al.
Comprehensive Reviews in Food Science and Food Safety|January 20, 2021
Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product DevelopmentAdriano G Cruz, Rafael S Cadena, Eduardo H M Walter, et al.
Ultrasonics Sonochemistry|June 1, 2020
Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stabilityHugo Scudino, Eric Keven Silva, Andresa Gomes, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditionsMariana B Soares, Rafael C R Martinez, Eliene P R Pereira, et al.
Journal of Food Science|November 29, 2023
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye trackingElson R Tavares-Filho, Luiz G S Hidalgo, Lilian M Lima, et al.
Foods (Basel, Switzerland)|July 27, 2024
Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based AnalogElson Rogerio Tavares Filho, Ramon Silva, Pedro Henrique Campelo, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word associationEveline K B Soares, Erick A Esmerino, Marcus Vinícius S Ferreira, et al.
Pageof 12