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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Cadena, 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 Inc

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2
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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3
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
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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 compounds

Cruz, 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 Inc

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4
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
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Prebiotic gluten-free bread: Sensory profiling and drivers of liking

Morais, 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 Ltd

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5
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
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Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Cruz, 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 Ltd

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6
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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7
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
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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 cheeses

Gomes, 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 Inc

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8
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
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Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Lollo, 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 Inc

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9
Role of caspases on cell death, inflammation, and cell cycle in glycerol-induced acute renal failure
Role of caspases on cell death, inflammation, and cell cycle in glycerol-induced acute renal failure
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Role of caspases on cell death, inflammation, and cell cycle in glycerol-induced acute renal failure

Homsi, 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 Inc

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10
Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
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Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Gomes, 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 Inc

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