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Refinado por: Nome da Publicação: Food Research International remover
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1
Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Cruz, A.G. ; Cadena, R.S. ; Castro, W.F. ; Esmerino, E.A. ; Rodrigues, J.B. ; Gaze, L. ; Faria, J.A.F. ; Freitas, M.Q. ; Deliza, R. ; Bolini, H.M.A.

Food research international, 2013-11, Vol.54 (1), p.601-610 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Ice-cream as a probiotic food carrier
Ice-cream as a probiotic food carrier
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Ice-cream as a probiotic food carrier

Adriano Gomes da Cruz Adriane Elisabete Costa Antunes; Ana Lúcia Orlandini Pilleggi de Sousa; José de Assis Fonseca Faria; Susana Marta Isay Saad

Food Research International Amsterdam v. 42, n. 9, p. 1233-1239, 2009

Amsterdam 2009

Item não circula. Consulte sua biblioteca.(Acessar)

3
Ice-cream as a probiotic food carrier
Ice-cream as a probiotic food carrier
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ice-cream as a probiotic food carrier

Adriano Gomes da Cruz Adriane Elisabete Costa Antunes; Ana Lúcia Orlandini Pilleggi de Sousa; José de Assis Fonseca Faria; Susana Marta Isay Saad

Food Research International Amsterdam v. 42, n. 9, p. 1233-1239, 2009

Amsterdam 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Cruz, A.G. ; Castro, W.F. ; Faria, J.A.F. ; Bolini, H.M.A. ; Celeghini, R.M.S. ; Raices, R.S.L. ; Oliveira, C.A.F. ; Freitas, M.Q. ; Conte Júnior, C.A. ; Mársico, E.T.

Food research international, 2013-05, Vol.51 (2), p.723-728 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022 a critical review of recent applications and prospects
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022 a critical review of recent applications and prospects
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Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022 a critical review of recent applications and prospects

Handray Fernandes de Souza Giovana Felício Monteiro; Lorena Teixiera Bogáz; Eduardo Novais Souza Freire; Karina Nascimento Pereira; Marina Vieira de Carvalho; Adriano Gomes da Cruz; Igor Viana Brandi; Eliana Setsuko Kamimura

Food Research International Amsterdam v. 175, art. 113716, p. 1-12, 2024

Amsterdam 2024

Item não circula. Consulte sua biblioteca.(Acessar)

6
Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel
Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel
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Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

Dos Santos, B.A. ; Bastianello Campagnol, P.C. ; da Cruz, A.G. ; Galvão, M.T.E.L. ; Monteiro, R.A. ; Wagner, R. ; Pollonio, M.A.R.

Food research international, 2015-10, Vol.76 (Pt 3), p.725-734 [Periódico revisado por pares]

Canada: Elsevier Ltd

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7
The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life
The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life
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The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

Horita, C.N. ; Farías-Campomanes, A.M. ; Barbosa, T.S. ; Esmerino, E.A. ; da Cruz, A. Gomes ; Bolini, H.M.A. ; Meireles, M.A.A. ; Pollonio, M.A.R.

Food research international, 2016-06, Vol.84, p.1-8 [Periódico revisado por pares]

Elsevier Ltd

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8
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

Santos, B.A. ; Pollonio, M.A.R. ; Cruz, A.G. ; Messias, V.C. ; Monteiro, R.A. ; Oliveira, T.L.C. ; Faria, J.A.F. ; Freitas, M.Q. ; Bolini, H.M.A.

Food research international, 2013-12, Vol.54 (2), p.1705-1711 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods
Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods
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Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods

Matera, J.A. ; Cruz, A.G. ; Raices, R.S.L. ; Silva, M.C. ; Nogueira, L.C. ; Quitério, S.L. ; Cavalcanti, R.N. ; Freiras, M.Q. ; Conte Júnior, C.A.

Food research international, 2014-10, Vol.64, p.380-386 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique
Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique
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Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique

Pontual, I. ; Amaral, G.V. ; Esmerino, E.A. ; Pimentel, T.C. ; Freitas, M.Q. ; Fukuda, R.K. ; Sant'Ana, I.L. ; Silva, L.G. ; Cruz, A.G.

Food research international, 2017-04, Vol.94, p.1-5 [Periódico revisado por pares]

Canada: Elsevier Ltd

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