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Experimental & Applied Acarology|February 1, 2018
Ticks (Acari: Ixodidae) of the state of Amazonas, BrazilSergio L Gianizella, Thiago F Martins, Valeria C Onofrio, et al.
Food Chemistry|January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compoundsMarcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Ohmic Heating: A potential technology for sweet whey processingNaiara R Costa, Leandro P Cappato, Marcus Vinicius S Ferreira, et al.
Ultrasonics Sonochemistry|May 22, 2022
Positive effects of thermosonication in Jamun fruit dairy dessert processingDébora L Lino, Jonas T Guimarães, Gustavo Luis P A Ramos, et al.
Plos One|June 23, 2017
Correction: Biotinidase deficiency: Genotype-biochemical phenotype association in Brazilian patientsTaciane Borsatto, Fernanda Sperb-Ludwig, Samyra E Lima, et al.
Food Chemistry|January 30, 2022
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar ratsJonas T Guimarães, Patrícia P Almeida, Michele L Brito, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processingH L A Silva, C F Balthazar, E A Esmerino, et al.
Plos One|May 13, 2017
Biotinidase deficiency: Genotype-biochemical phenotype association in Brazilian patientsTaciane Borsatto, Fernanda Sperb-Ludwig, Samyra E Lima, et al.
Carbohydrate Polymers|August 20, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharideP C Belsito, M V S Ferreira, L P Cappato, et al.
Food Chemistry|January 14, 2018
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage timeHugo L A Silva, Celso F Balthazar, Erick A Esmerino, et al.
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