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Journal of Dairy Science|September 14, 2023
Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heatingCelso F Balthazar, Sinara Teixeira, Mirella R V Bertolo, 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.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.Comprehensive Reviews in Food Science and Food Safety|April 26, 2022
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbioticsCelso F Balthazar, Jonas F Guimarães, Nathália M Coutinho, et al.International Journal of Food Microbiology|August 18, 2019
Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storageMariana B Soares, Carine N Almada, Caroline N Almada, et al.Food Research International (Ottawa, Ont.)|November 1, 2025
Prebiotic ice cream without additives: The influence of degree of inulin polymerization on product manufacturingJonas T Guimarães, Natália E Alcântara, Gabrielle P Vieira, et al.Journal of Dairy Science|May 3, 2021
Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesisCelso F Balthazar, Nelci A de Moura, Guilherme R Romualdo, et al.Ultrasonics Sonochemistry|November 1, 2018
Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical qualityCelso F Balthazar, Antonella Santillo, Jonas T Guimarães, et al.Journal of Food Science|May 6, 2026
From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus)Rômulo D Lopes, Sérgio B Mano, André L M Souza, et al.Pageof 3