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Innovation, competitiveness and sustainability factors for evaluation and prospection of geographical indications in Brazil
Innovation, competitiveness and sustainability factors for evaluation and prospection of geographical indications in Brazil
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Innovation, competitiveness and sustainability factors for evaluation and prospection of geographical indications in Brazil

Flores, S.S. ; Falcade, I. Aurand, Jean-Marie

BIO Web of Conferences, 2019, Vol.12, p.3022 [Periódico revisado por pares]

Les Ulis: EDP Sciences

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2
Strategies for raw sheep milk storage in smallholdings: Effect of freezing or long-term refrigerated storage on microbial growth
Strategies for raw sheep milk storage in smallholdings: Effect of freezing or long-term refrigerated storage on microbial growth
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Artigo 		Adicionar ao Meu Espaço

Strategies for raw sheep milk storage in smallholdings: Effect of freezing or long-term refrigerated storage on microbial growth

Tribst, A.A.L. ; Falcade, L.T.P. ; de Oliveira, M.M.

Journal of dairy science, 2019-06, Vol.102 (6), p.4960-4971 [Periódico revisado por pares]

United States: Elsevier Inc

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3
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk
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Artigo 		Adicionar ao Meu Espaço

Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk

Tribst, Alline Artigiani Lima ; Falcade, Luiza Toledo Piza ; Carvalho, Nathália Silva ; Junior, Bruno Ricardo de Castro Leite ; de Oliveira, Miguel Meirelles

Food science & technology, 2020-08, Vol.130, p.109557, Article 109557 [Periódico revisado por pares]

Elsevier Ltd

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4
Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk
Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk
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Artigo 		Adicionar ao Meu Espaço

Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk

Tribst, Alline Artigiani Lima ; Falcade, Luiza Toledo Piza ; Carvalho, Nathália Silva ; Cristianini, Marcelo ; Leite Júnior, Bruno Ricardo de Castro ; Oliveira, Miguel Meirelles de

Innovative food science & emerging technologies, 2020-01, Vol.59, p.102247, Article 102247

Elsevier Ltd

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5
Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
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Artigo 		Adicionar ao Meu Espaço

Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk

Tribst, Alline Artigiani Lima ; Falcade, Luiza Toledo Piza ; Ribeiro, Luma Rossi ; Leite Júnior, Bruno Ricardo de Castro ; Oliveira, Miguel Meirelles de

International dairy journal, 2019-07, Vol.94, p.29-37 [Periódico revisado por pares]

Elsevier Ltd

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6
Why are most physicochemical parameters not useful in predicting the quality of sheep milk?
Why are most physicochemical parameters not useful in predicting the quality of sheep milk?
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Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

Tribst, Alline Artigiani Lima ; Falcade, Luiza Toledo Piza ; Leite Júnior, Bruno Ricardo de Castro ; Oliveira, Miguel Meirelles

International journal of dairy technology, 2020-02, Vol.73 (1), p.292-295 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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7
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms
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Artigo 		Adicionar ao Meu Espaço

Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

Tribst, Alline Artigiani Lima ; Falcade, Luiza Toledo Piza ; Carvalho, Nathália Silva ; Leite Júnior, Bruno Ricardo de Castro ; Oliveira, Miguel Meirelles de

International dairy journal, 2020-12, Vol.111, p.104833, Article 104833 [Periódico revisado por pares]

Elsevier Ltd

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8
Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?
Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?
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Artigo 		Adicionar ao Meu Espaço

Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?

Tribst, Alline Artigiani Lima ; Falcade, Luiza Toledo Piza ; Carvalho, Nathália Silva ; Leite Júnior, Bruno Ricardo de Castro ; Oliveira, Miguel Meirelles de

International dairy journal, 2020-10, Vol.109, p.104778, Article 104778 [Periódico revisado por pares]

Elsevier Ltd

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