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Journal of Dairy Science
|
March 4, 2014
Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure
M P Costa, C F Balthazar, R M Franco, et al.
Journal of Dairy Science
|
August 6, 2018
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling
H L A Silva, C F Balthazar, R Silva, et al.
Journal of Dairy Science
|
March 21, 2016
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
C F Balthazar, C A Conte Júnior, J Moraes, et al.
Food Research International (Ottawa, Ont.)
|
June 5, 2017
The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss
P Nadelman, J V Frazão, T I Vieira, et al.
Journal of Dairy Science
|
April 28, 2015
Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream
C F Balthazar, H L A Silva, R M S Celeguini, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
C F Balthazar, T C Pimentel, L L Ferrão, et al.
Journal of Dairy Science
|
September 16, 2019
Novel milk-juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization
C F Balthazar, A Santillo, J T Guimarães, et al.
Food Research International (Ottawa, Ont.)
|
March 15, 2017
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream
C F Balthazar, H L A Silva, A H Vieira, et al.
Journal of Dairy Science
|
December 2, 2019
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
L C Grom, R S Rocha, C F Balthazar, et al.
Journal of Dairy Science
|
June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice
M A Cordeiro, E L S Souza, R M E Arantes, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 12) with videos related to
Sort By:
Page
of 2
Journal of Dairy Science
|
March 4, 2014
Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure
M P Costa, C F Balthazar, R M Franco, et al.
Journal of Dairy Science
|
August 6, 2018
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling
H L A Silva, C F Balthazar, R Silva, et al.
Journal of Dairy Science
|
March 21, 2016
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
C F Balthazar, C A Conte Júnior, J Moraes, et al.
Food Research International (Ottawa, Ont.)
|
June 5, 2017
The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss
P Nadelman, J V Frazão, T I Vieira, et al.
Journal of Dairy Science
|
April 28, 2015
Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream
C F Balthazar, H L A Silva, R M S Celeguini, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
C F Balthazar, T C Pimentel, L L Ferrão, et al.
Journal of Dairy Science
|
September 16, 2019
Novel milk-juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization
C F Balthazar, A Santillo, J T Guimarães, et al.
Food Research International (Ottawa, Ont.)
|
March 15, 2017
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream
C F Balthazar, H L A Silva, A H Vieira, et al.
Journal of Dairy Science
|
December 2, 2019
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
L C Grom, R S Rocha, C F Balthazar, et al.
Journal of Dairy Science
|
June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice
M A Cordeiro, E L S Souza, R M E Arantes, et al.
Page
of 2