Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mappingCadena, R.S. ; Cruz, A.G. ; Faria, J.A.F. ; Bolini, H.M.A.Journal of dairy science, 2012-09, Vol.95 (9), p.4842-4850 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
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2 |
Material Type: Artigo
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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scaleCruz, 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 LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compoundsCruz, A.G. ; Castro, W.F. ; Faria, J.A.F. ; Lollo, P.C.B. ; Amaya-Farfán, J. ; Freitas, M.Q. ; Rodrigues, D. ; Oliveira, C.A.F. ; Godoy, H.T.Journal of dairy science, 2012-05, Vol.95 (5), p.2261-2269 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
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4 |
Material Type: Artigo
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Prebiotic gluten-free bread: Sensory profiling and drivers of likingMorais, E.C. ; Cruz, A.G. ; Faria, J.A.F. ; Bolini, H.M.A.Food science & technology, 2014-01, Vol.55 (1), p.248-254 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodologyCruz, A.G. ; Cavalcanti, R.N. ; Guerreiro, L.M.R. ; Sant’Ana, A.S. ; Nogueira, L.C. ; Oliveira, C.A.F. ; Deliza, R. ; Cunha, R.L. ; Faria, J.A.F. ; Bolini, H.M.A.Journal of food engineering, 2013-02, Vol.114 (3), p.323-330 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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6 |
Material Type: Artigo
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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storageCruz, 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 LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheesesGomes, A.A. ; Braga, S.P. ; Cruz, A.G. ; Cadena, R.S. ; Lollo, P.C.B. ; Carvalho, C. ; Amaya-Farfán, J. ; Faria, J.A.F. ; Bolini, H.M.A.Journal of dairy science, 2011-10, Vol.94 (10), p.4777-4786 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
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8 |
Material Type: Artigo
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Probiotic cheese attenuates exercise-induced immune suppression in Wistar ratsLollo, P.C.B. ; Cruz, A.G. ; Morato, P.N. ; Moura, C.S. ; Carvalho-Silva, L.B. ; Oliveira, C.A.F. ; Faria, J.A.F. ; Amaya-Farfan, J.Journal of dairy science, 2012-07, Vol.95 (7), p.3549-3558 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
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9 |
Material Type: Artigo
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Role of caspases on cell death, inflammation, and cell cycle in glycerol-induced acute renal failureHomsi, E. ; Janino, P. ; de Faria, J.B.L.Kidney international, 2006-04, Vol.69 (8), p.1385-1392 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
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10 |
Material Type: Artigo
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Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chlorideGomes, A.P. ; Cruz, A.G. ; Cadena, R.S. ; Celeghini, R.M.S. ; Faria, J.A.F. ; Bolini, H.M.A. ; Pollonio, M.A.R. ; Granato, D.Journal of dairy science, 2011-06, Vol.94 (6), p.2701-2706 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |