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Journal of Dairy Science
|
August 13, 2013
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
T C Pimentel, A G Cruz, S H Prudencio
Journal of Dairy Science
|
May 10, 2016
Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
D R Janiaski, T C Pimentel, A G Cruz, et al.
Food Research International (Ottawa, Ont.)
|
March 15, 2017
Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique
I Pontual, G V Amaral, E A Esmerino, 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 data
F R Torres, E A Esmerino, B Thomas Carr, et al.
Journal of Dairy Science
|
May 29, 2017
Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires
E W Oliveira, E A Esmerino, B Thomas Carr, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
C F Balthazar, T C Pimentel, L L Ferrão, et al.
Journal of Dairy Science
|
December 2, 2019
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
L C Grom, R S Rocha, C F Balthazar, et al.
Journal of Dairy Science
|
June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice
M A Cordeiro, E L S Souza, R M E Arantes, et al.
Carbohydrate Polymers
|
August 20, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
P C Belsito, M V S Ferreira, L P Cappato, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 9) with videos related to
Sort By:
Page
of 1
Journal of Dairy Science
|
August 13, 2013
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
T C Pimentel, A G Cruz, S H Prudencio
Journal of Dairy Science
|
May 10, 2016
Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
D R Janiaski, T C Pimentel, A G Cruz, et al.
Food Research International (Ottawa, Ont.)
|
March 15, 2017
Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique
I Pontual, G V Amaral, E A Esmerino, 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 data
F R Torres, E A Esmerino, B Thomas Carr, et al.
Journal of Dairy Science
|
May 29, 2017
Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires
E W Oliveira, E A Esmerino, B Thomas Carr, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
C F Balthazar, T C Pimentel, L L Ferrão, et al.
Journal of Dairy Science
|
December 2, 2019
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
L C Grom, R S Rocha, C F Balthazar, et al.
Journal of Dairy Science
|
June 11, 2019
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice
M A Cordeiro, E L S Souza, R M E Arantes, et al.
Carbohydrate Polymers
|
August 20, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
P C Belsito, M V S Ferreira, L P Cappato, et al.
Page
of 1