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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 Chemistry|June 30, 2019
Ohmic heating for processing of whey-raspberry flavored beverageMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, 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 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.
Food Microbiology|September 20, 2020
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheeseLigia E Prezzi, Sarah H I Lee, Valéria M R Nunes, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adultsCássia P Barros, Laís C Grom, Jonas T Guimarães, et al.
Food Chemistry|January 3, 2018
The addition of inulin and Lactobacillus casei 01 in sheep milk ice creamCelso F Balthazar, Hugo L A Silva, Erick A Esmerino, 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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