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Food Research International (Ottawa, Ont.)|November 30, 2024
Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storageEliene P R Pereira, Beatriz M Ferreira, Luísa Freire, et al.Journal of Dairy Science|June 23, 2012
Probiotic cheese attenuates exercise-induced immune suppression in Wistar ratsP C B Lollo, A G Cruz, P N Morato, et al.Clinical Nutrition (Edinburgh, Scotland)|April 24, 2016
Assessment of resting energy expenditure in pediatric mitochondrial diseases with indirect calorimetryC Fiuza-Luces, A Santos-Lozano, M T García-Silva, et al.Revista Portuguesa De Pneumologia|February 25, 2016
Consensus document for the diagnosis and treatment of idiopathic pulmonary fibrosis: Joint Consensus of Sociedade Portuguesa de Pneumologia, Sociedade Portuguesa de Radiologia e Medicina Nuclear e Sociedade Portuguesa de Anatomia PatológicaC Robalo Cordeiro, P Campos, L Carvalho, et al.Chemical Science|June 3, 2022
Growth kinetics determine the polydispersity and size of PbS and PbSe nanocrystalsMichael P Campos, Jonathan De Roo, Matthew W Greenberg, et al.Journal of Proteome Research|December 10, 2019
Proteome Dynamics of the Developing Açaí Berry Pericarp (Euterpe oleracea Mart.)Moab T Andrade, Domingos F M Neto, José R S Nascimento, et al.Proteomics|July 27, 2012
Global proteome changes in larvae of Callosobruchus maculatus Coleoptera:Chrysomelidae:Bruchinae) following ingestion of a cysteine proteinase inhibitorFábio C S Nogueira, Carlos P Silva, Daniel Alexandre, et al.Food Research International (Ottawa, Ont.)|May 16, 2021
Probiotic fermented milks: Children's emotional responses using a product-specific emoji listMariana F da Cruz, Ramon S Rocha, Ramon Silva, et al.Ultrasonics Sonochemistry|April 23, 2018
Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levelsJonas T Guimarães, Eric Keven Silva, Verônica O Alvarenga, 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.Pageof 86