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Journal of Dairy Science|April 2, 2020
Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar ratsRamon S Rocha, Ramon Silva, Jonas T Guimarães, et al.
Food Chemistry|May 23, 2018
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compoundsLeandro P Cappato, Marcus Vinicius S Ferreira, Jeremias Moraes, et al.
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 Research International (Ottawa, Ont.)|July 10, 2019
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in miceFelipe M Vasconcelos, Hugo L A Silva, Sara M V Poso, 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 Research International (Ottawa, Ont.)|March 28, 2021
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharideKenny C S Ribeiro, Nathalia M Coutinho, Marcello R Silveira, 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 Research International (Ottawa, Ont.)|March 20, 2019
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructureMarcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
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