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Journal of Dairy Science
|
August 25, 2012
Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping
R S Cadena, A G Cruz, J A F Faria, et al.
Journal of Food Science
|
February 10, 2009
Sensory stability of ultra-high temperature milk in polyethylene bottle
R R Petrus, E H M Walter, J A F Faria, et al.
Journal of Dairy Science
|
November 28, 2012
Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
W F Castro, A G Cruz, D Rodrigues, et al.
Journal of Dairy Science
|
July 2, 2013
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
E A Esmerino, A G Cruz, E P R Pereira, et al.
Journal of Dairy Science
|
July 24, 2012
Effect of addition of CO₂ to raw milk on quality of UHT-treated milk
P C B Vianna, E H M Walter, M E F Dias, et al.
Journal of Dairy Science
|
September 19, 2009
Monitoring the authenticity of low-fat yogurts by an artificial neural network
A G da Cruz, E H M Walter, R S Cadena, et al.
Journal of Dairy Science
|
October 23, 2010
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
A G Cruz, J A F Faria, E H M Walter, et al.
Journal of Dairy Science
|
October 30, 2012
Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation
W F Castro, A G Cruz, M S Bisinotto, 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 chloride
A P Gomes, A G Cruz, R S Cadena, et al.
Journal of Dairy Science
|
June 23, 2012
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
P C B Lollo, A G Cruz, P N Morato, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 13) with videos related to
Sort By:
Page
of 2
Journal of Dairy Science
|
August 25, 2012
Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping
R S Cadena, A G Cruz, J A F Faria, et al.
Journal of Food Science
|
February 10, 2009
Sensory stability of ultra-high temperature milk in polyethylene bottle
R R Petrus, E H M Walter, J A F Faria, et al.
Journal of Dairy Science
|
November 28, 2012
Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
W F Castro, A G Cruz, D Rodrigues, et al.
Journal of Dairy Science
|
July 2, 2013
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
E A Esmerino, A G Cruz, E P R Pereira, et al.
Journal of Dairy Science
|
July 24, 2012
Effect of addition of CO₂ to raw milk on quality of UHT-treated milk
P C B Vianna, E H M Walter, M E F Dias, et al.
Journal of Dairy Science
|
September 19, 2009
Monitoring the authenticity of low-fat yogurts by an artificial neural network
A G da Cruz, E H M Walter, R S Cadena, et al.
Journal of Dairy Science
|
October 23, 2010
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
A G Cruz, J A F Faria, E H M Walter, et al.
Journal of Dairy Science
|
October 30, 2012
Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation
W F Castro, A G Cruz, M S Bisinotto, 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 chloride
A P Gomes, A G Cruz, R S Cadena, et al.
Journal of Dairy Science
|
June 23, 2012
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
P C B Lollo, A G Cruz, P N Morato, et al.
Page
of 2