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Food Science & Nutrition|October 17, 2022
Consumption of probiotic yogurt and vitamin D-fortified yogurt increases fasting level of GLP-1 in obese adults undergoing low-calorie diet: A double-blind randomized controlled trialShima Hajipoor, Azita Hekmatdoost, Yahya Pasdar, et al.Journal of Dairy Science|June 3, 2017
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply dataF R Torres, E A Esmerino, B Thomas Carr, et al.Food Research International (Ottawa, Ont.)|May 31, 2021
How buyer-focused projective techniques can help to gain insights into consumer perceptions about different types of eggsCarla A B Sass, Tatiana C Pimentel, Jonas T Guimarães, et al.Food Research International (Ottawa, Ont.)|April 22, 2023
Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting techniqueHugo Scudino, Elson R Tavares-Filho, Jonas T Guimarães, et al.Revista Espanola De Anestesiologia Y Reanimacion|March 26, 2014
Adverse events related to gastrointestinal endoscopic procedures in pediatric patients under anesthesia care and a predictive risk model (AEGEP Study)F Ariza, D Montilla-Coral, O Franco, et al.Journal of Dairy Science|May 25, 2011
Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chlorideA P Gomes, A G Cruz, R S Cadena, et al.Operative Neurosurgery (Hagerstown, Md.)|October 27, 2023
Treatment of Intrathecal Drug Pump Flipping Using Fascial Flaps: A Technical Description and Case SeriesKhaled M Taghlabi, Lokeshwar S Bhenderu, Jaime R Guerrero, et al.Food Chemistry|September 20, 2014
Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methodsL V Gaze, M P Costa, M L G Monteiro, et al.BMJ Open|January 4, 2023
Cohort-profile: Household transmission of SARS-CoV-2 in a low-resource community in Rio de Janeiro, BrazilPatrícia Brasil, Luana Damasceno, Trevon Fuller, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 17, 2014
Partial sodium replacement in tilapia steak without loss of acceptabilityMaria Lúcia G Monteiro, Eliane T Mársico, Anna Carolina V C S Canto, et al.Pageof 49