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C Pimentel

Showing results (181-190 of 201) with videos related to

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Food Research International (Ottawa, Ont.)|May 9, 2018
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compoundsJuliana Matera, Aderval S Luna, Diego B Batista, et al.
International Journal of Food Microbiology|April 30, 2021
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptanceAmanda B Silva, Hugo Scudini, Gustavo Luis P A Ramos, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in miceFelipe M Vasconcelos, Hugo L A Silva, Sara M V Poso, et al.
Advanced Healthcare Materials|January 21, 2024
Single-Response Duplexing of Electrochemical Label-Free Biosensor from the Same TagJuliana N Y Costa, Gabriel J C Pimentel, Júlia A Poker, et al.
Journal of Dairy Science|June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in miceM A Cordeiro, E L S Souza, R M E Arantes, et al.
Food Microbiology|March 3, 2021
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formulaRoberto P S Pires, Jonas T Guimarães, Cássia P Barros, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharideKenny C S Ribeiro, Nathalia M Coutinho, Marcello R Silveira, et al.
Food Chemistry|December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technologyNathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy ratsJuliana S Graça, Bruna G Castro, Caroline Heckler, et al.
Food Chemistry|February 25, 2021
Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?Cristiane P Larosa, Celso F Balthazar, Jonas T Guimarães, et al.
Pageof 21

Showing results (181-190 of 201) with videos related to

Sort By:
Pageof 21
Food Research International (Ottawa, Ont.)|May 9, 2018
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compoundsJuliana Matera, Aderval S Luna, Diego B Batista, et al.
International Journal of Food Microbiology|April 30, 2021
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptanceAmanda B Silva, Hugo Scudini, Gustavo Luis P A Ramos, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in miceFelipe M Vasconcelos, Hugo L A Silva, Sara M V Poso, et al.
Advanced Healthcare Materials|January 21, 2024
Single-Response Duplexing of Electrochemical Label-Free Biosensor from the Same TagJuliana N Y Costa, Gabriel J C Pimentel, Júlia A Poker, et al.
Journal of Dairy Science|June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in miceM A Cordeiro, E L S Souza, R M E Arantes, et al.
Food Microbiology|March 3, 2021
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formulaRoberto P S Pires, Jonas T Guimarães, Cássia P Barros, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharideKenny C S Ribeiro, Nathalia M Coutinho, Marcello R Silveira, et al.
Food Chemistry|December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technologyNathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy ratsJuliana S Graça, Bruna G Castro, Caroline Heckler, et al.
Food Chemistry|February 25, 2021
Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?Cristiane P Larosa, Celso F Balthazar, Jonas T Guimarães, et al.
Pageof 21