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Page 1
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Silva HLA, et al. Among authors: costa rgb. Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18. Food Chem. 2018. PMID: 29329843
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice.
Cordeiro MA, Souza ELS, Arantes RME, Balthazar CF, Guimarães JT, Scudino H, Silva HLA, Rocha RS, Freitas MQ, Esmerino EA, Silva MC, Pimentel TC, Granato D, Costa RGB, Cruz AG, Martins FS. Cordeiro MA, et al. Among authors: costa rgb. J Dairy Sci. 2019 Aug;102(8):6756-6765. doi: 10.3168/jds.2019-16340. Epub 2019 Jun 6. J Dairy Sci. 2019. PMID: 31178187 Free article.
Technological aspects of lactose-hydrolyzed milk powder.
Torres JKF, Stephani R, Tavares GM, de Carvalho AF, Costa RGB, de Almeida CER, Almeida MR, de Oliveira LFC, Schuck P, Perrone ÍT. Torres JKF, et al. Among authors: costa rgb. Food Res Int. 2017 Nov;101:45-53. doi: 10.1016/j.foodres.2017.08.043. Epub 2017 Aug 24. Food Res Int. 2017. PMID: 28941696