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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.
Carbohydrate Polymers|August 20, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharideP C Belsito, M V S Ferreira, L P Cappato, et al.
Journal of Dairy Science|September 12, 2024
Low public awareness opens up new opportunities for highlighting milk as an iodine dietary sourceGiovanni Niero, Simona Censi, Caterina Mian, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheeseLuana L Ferrão, Marcus Vinícius S Ferreira, Rodrigo N Cavalcanti, et al.
Frontiers in Microbiology|March 19, 2021
Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine ModelBárbara F Cordeiro, Juliana L Alves, Giovanna A Belo, et al.
Revista Medica Del Instituto Mexicano Del Seguro Social|July 14, 2025
Comprehensive study of associated factors with Type 2 Diabetes in Mexico: protocolAldo Ferreira-Hermosillo, Rodolfo Rivas-Ruiz, Ivonne Analí Roy-García, et al.
Neurologia|July 26, 2019
Epidemiology and characteristics of ischaemic stroke in young adults in AragonH Tejada Meza, J Artal Roy, C Pérez Lázaro, et al.
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